摘要
引起调味品霉变、腐败,进而造成食物中毒和食源性疾病的可能性有多种,其中重要的一个原因就是微生物,调味品微生物检验的目的就是为了监督调味品生产,保障调味品的食用安全。同时参照HACCP体系的要求在调味品微生物检验过程中建立质量评价点(Quality Assessment Points,QAP),在每一个评价点实施质量控制,从而形成调味品微生物检验质量保证体系,以保证各项检验结果准确可靠。文章根据实际工作中存在的问题,讨论调味品微生物检验的质量控制和方法。
The possibility arousing a condiment decayed,rotten,and then result in food poisoning and food-born diseases has a diversified,among them important cause to be a microorganism.The purpose of condiment microbiological analysis is for supervising its production and ensuring its edible security.According to HACCP system,several quality assessment points were set up to intensify the quality control of condiment microbiological analysis,and then to ensure the accuracy of those outcome.Considering presently actual situation,quality control and method of condiment microbiological analysis were discussed from this article.
出处
《中国调味品》
CAS
北大核心
2010年第7期90-92,共3页
China Condiment
关键词
调味品
微生物检验
质量控制
方法
微生物
condiment
microbiological analysis
quality control
method
microbiological
