摘要
以即食冻熟螯虾仁为对象,研究了即食冷冻水产品加工过程中的环境、人员、产品接触面等的卫生状况,对从原料、半成品到成品整个加工过程的细菌总数、大肠菌群和金黄色葡萄球菌进行了跟踪检测,分析了加工全过程的微生物消长规律和污染来源,重点分析了剥虾仁过程中的二次污染状况,并根据HACCP原理,提出了冻熟螯虾仁生产过程卫生质量的控制策略。
In this paper, ready-to-eat frozen crawfish was subjected. The sanitary conditions of environment, personnel, product＇s contact surfaces of ready-to-eat frozen seafood processing were studied. The total bacteria, coliforms and staphylococcus aureus from raw materials, semi-finished products to finished products during the whole processing were determined. The changing trend rule and contaminated sources during the whole processing were analyzed and focused on the secondary contamination during the processing of peeling shell of crawfish. The sanitary quality control strategy of the frozen cooked crawfish processing was founded in accordance with the principles of HACCP.
出处
《农产品加工（下）》
2009年第9期38-40,91,共4页
Farm Products Processing
关键词
即食冷冻水产品
卫生质量控制
二次污染
ready-to-eat frozen seafood
sanitary quality control
the secondary contamination
