生物添加剂生产加工中HACCP体系的建立

The Establishment of HACCP System in the Processing of Microbial Additives for Cigar Fermentation

[目的]为有效预防雪茄原料发酵用生物添加剂的安全风险,确保产品质量安全.[方法]采用危害分析与关键控制点（HACCP）体系的研究方法,对在生物添加剂生产加工过程中可能造成的潜在危害进行了物理、化学、生物的分析.[结果]确定了4个关键控制点（CCP）及其关键限值（CL）：CCP2原辅材料检验（CL≤国家标准规定的限量标准）、CCP1菌种保藏（CL基因序列同源性≥90％）、CCP1包装标识（CL合格率=100％）、CCP1废弃物（CL温度121 ～ 125℃、压力0.103 ～0.168 MPa、时间0.5～1.0h）,并建立了监控程序、纠偏措施.[结论]在烟用生物添加剂生产加工中建立HACCP体系,能够将整个生产环节的危害因素降到最低限度.

[Objective] In order to reduce the risk of security in the processing of microbial additives for cigar fermentation,ensure the product quality.[Method] According to the principles of hazard analysis and critical control points（HACCP）,the potential hazards in the processing of microbial additives were analyzed from perspectives of physical,chemical and biological.[Result] Four critical control points（CCP） and the critical limits（CL） were determined：CCP2 raw material inspection （CL ≤ national standard limits）,CCP1 bacteria preservation （CL gene sequence homology ≥90％）,CCP1 package label （CL qualification rate =100％）,CCP1 wastes（CL temperature 121-125 ℃,pressure 0.103-0.168 MPa,time 0.5-1 h）,the supervise procedure,correct measures,verification procedure were also established.[Conclusion] The establishment of HACCP system in the processing of microbial additives helps to minimize the risk of food security.