口服液型益生菌保健食品HACCP系统的试点研究

The pilot study of HACCP system on probiotic health food

为了保证口服液型益生菌保健食品的卫生质量 ,探讨HACCP系统的可行性和有效性 ,按照其原则和程序在试点企业生产过程中开展了HACCP研究 ,确定了菌种的使用与管理、实罐灭菌、接种与发酵过程中的防污染控制、包装材料灭菌以及灌装过程的控制为关键控制点 ,并在一系列实验性研究的基础上同时沿用已有的成熟的工艺参数和设置 ,制定出该厂HACCP系统详细的实施计划。经试运行 ,产品质量稳定 ,微生物污染率显著下降 (待包装半成品霉菌目检检出率由原来的 50～ 12 4 3 10 4 降至 0～ 2 10 4 ) ,该研究为制定益生菌保健食品的良好生产规范提供了科学依据。

In order to guarantee the safety and quality of probiotic health food,the system of HACCP was studied in a pilot factory.Probiotic seed control,culture sterilization,the control of fermentation and inoculation,packaging materials sterilization and the control of the filling process were determined as critical control points.Then a detailed implement plan of HACCP was made out based on some experiments and existing technological parameters.After trail\|operation,the results show that the finished products maintain good quality,especially the detection rate of the contaminated molds has been significantly decreased from 50.0～124.3/10?000 to 0.0～2.0/10?000.It will also provide reference and scientific basis for drawing up Good Manufacturing Practice for Probiotic Health Food.