鱿鱼丝辐照杀菌HACCP关键控制点及其限值的确定

Confirmation of Shredded Squid Irradiation Sterilization HACCP Critical Control Point and Critical Limit

以鱿鱼丝为研究对象,在对鱿鱼丝产品辐照前卫生指标调查的基础上,研究了辐照处理、辐照前储存条件、辐照后储存条件对鱿鱼丝产品卫生和感官的影响,根据试验结果对鱿鱼丝辐照加工过程中存在的主要危害因素进行分析,确立了HACCP体系关键控制点和限值,建立了鱿鱼丝辐照加工的HACCP计划表。结果表明:鱿鱼丝产品微生物污染问题仍较普遍,辐照前后储存条件对鱿鱼丝色变影响明显,辐照处理对鱿鱼丝产品卫生指标控制效果突出。研究确定了入库检验、辐照工艺剂量确定、辐照前后储存条件为HACCP体系关键控制点,在鱿鱼丝产品菌落总数<3.0×10~4 cfu/g以及低温条件下进行储存和运输,采用3~4 k Gy的辐照剂量处理,可以使鱿鱼丝产品卫生指标符合国家相关标准,同时保持其感官颜色稳定。

Based on the survey of the health indicators of shredded squid before irradiation, shredded squid was collected as research material in the study.This article studied the effect of irradiation treatment and the storage conditions before and after irradiation on shredded squid＇s hygiene and sensory.According to the experimental results ,the hazard of irradiation process was analyzed, the critical control points and its critical limits were determined, the work schedule of HACCP was developed at last.The results showed that the biological hazard of shredded squid was serious ,the effect of the storage conditions before and after irradiation on the color of shredded squid was obvious, and gamma irradiation could significantly reduce the microbial contamination.The inspection of raw products and the storage conditions before and after irradiation were determined as the critical control points for the HACCP system.When the initial contaminating bacteria was less than 3.0 ×10^4cfu/g, storage and transport were at low temperature ,the irradiation treatment using 3- 4 kGy could make the quality of shredded squid meet the requirement of national standard and remain its color and sensory stable.