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为了解熟肉制品受微生物污染的情况,找出危害因素并采取控制对策,对如皋市某熟肉制品加工场所、销售场所进行微生物采样分析,确定关键控制点,并对采取危害分析关键控制环节(HACCP)前后的各环节微生物检测结果进行比较。调查研究发现食品加工过程、成品在运输及存放过程中受到微生物污染是危害因素,对关键控制点采取干预措施后收效明显。在熟肉制品行业应用HACCP工作方法值得推广实践。
In order to understand the situation of cooked meat products contaminated by microorganisms, find out the harmful factors and take control measures, carry out microbiological sampling and analysis on the processing place and sales place of a cooked meat product in Rugao, determine the key control points, and analyze the key control links of the hazard analysis (HACCP) before and after the comparison of microbiological test results. The investigation and research found that the contamination of microorganisms during the process of food processing and finished product transportation and storage was the harmful factor, and the intervention was obvious to the key control points. Applying HACCP working methods in cooked meat products is worth promoting.