熟肉制品制售过程中微生物污染控制的研究

Study on the microbial pollution of meat products during producing and selling process

为了解熟肉制品受微生物污染的情况,找出危害因素并采取控制对策,对如皋市某熟肉制品加工场所、销售场所进行微生物采样分析,确定关键控制点,并对采取危害分析关键控制环节(HACCP)前后的各环节微生物检测结果进行比较。调查研究发现食品加工过程、成品在运输及存放过程中受到微生物污染是危害因素,对关键控制点采取干预措施后收效明显。在熟肉制品行业应用HACCP工作方法值得推广实践。

To study pollution status of meat by microorganism and make sure key points of this process, several processing and selling sites of meat in Rugao city was investigated. Microorganism samples were collected and detected. Results were analyzed and compared especially after performing Hazard Analysis and Critical Control Point （HACCP） method. Results showed microorganism pollution always occurred during meat processing, transportation and storage. After taking action aimed at these key points, the quality of meat was effectively improved. So HACCP method is worthy to exploring and spreading in meat processing industries.