摘要
对肉鸡加工生产过程中各个环节的肉鸡产品进行随机取样,然后对产品中的细菌总数及生产环境中的细菌进行检测和分析,找出肉鸡生产工艺中对产品质量可能产生的潜在危害。针对出现的新情况新问题,多角度多方面的对肉鸡屠宰加工中各个环节的微生物的控制进行分析和探讨。在生产过程中,使微生物对食品的危险性降低到最低程度以便减少经济损失,为鸡肉产品的卫生质量提供了保证。
This topic carried out the random sampling to the broiler chickens products along with each process of the production line. Then the total amount of germs in the products were examined and analyzed, to find out the potential hazards to the product quantities in chicken production craft. According to the new problems which may occur, the microbial control in each process of chicken slaughter and processing link were analyzed and studied from every angle and every aspect. Aiming at minimizing the risk of microbial hazard to food, reducing the economy loss, and providing the assurance for the health and quality of the broiler chickens products.
出处
《肉类工业》
2009年第3期36-39,共4页
Meat Industry
关键词
肉鸡
分割整形
细菌总数
控制
broiler chickens
cutting and trimming
total bacterial count
control
