摘要
针对目前我国出口冷冻蒜泥微生物控制方面的实际困难,探讨出口冷冻蒜泥HACCP体系建立过程中微生物关键控制点设置的有关问题。对关键控制点及关键限值的确定提出建议,并针对整个食品链中需加强微生物控制的环节提出可行措施,以有效应对进口国针对我国出口冷冻蒜泥的微生物技术壁垒。
This paper aimed at solving the difficulties in the control of microorganisms of Chinese exported frozen garlic paste. The establishment of Critical Control Points （CCPs）for microorganisms during the application of Hazard Analysis Critical Control Point （HACCP） system in exported garlic paste was discussed. Suggestions for setting up the CCPs and critical limits as well as the practical measures for enforcing the control of microorganisms during the entire food chain were presented in order to handle the microorganism technical barrier set up by import countries against Chinese frozen garlic paste.
出处
《食品研究与开发》
CAS
北大核心
2012年第11期220-222,共3页
Food Research and Development
关键词
冷冻蒜泥
微生物
HACCP
关键控制点
关键限值
frozen garlic paste
microorganisms
HACCP
Critical Control Points
critical limits
