摘要
通过检测屠宰环节中生猪表皮微生物的菌落总数和生产用水卫生状况,对某屠宰企业的微生物污染情况进行了调查,旨在改善和提高屠宰企业卫生管理水平,提出改进意见,为完善企业HACCP体系提供理论基础。
Through the inspection of live-pig epidermal total microbial count in the slaughtering link and the sanitary condition of the production water used in the enterprise,we conduct a survey of one slaughtering enterprise about their microbial pollution situation,and aim to improve and enhance the level of management in the enterprise,and then give advice to the improvements in health condition and provide the theoretical basis for perfecting the enterprise HACCP system in this paper.
出处
《农产品加工（下）》
2012年第5期5-6,13,共3页
Farm Products Processing
基金
现代农业生产体系猪产业北京市创新团队项目(2011-5)
关键词
生猪屠宰
卫生状况
菌落总数
pig slaughtering
sanitary condition
total bacterial count
