| 速冻青刀豆HACCP体系中微生物控制效果的研究 |
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| 引用本文： | 林梅西. 速冻青刀豆HACCP体系中微生物控制效果的研究[J]. 农产品加工．学刊, 2008, 0(12) |
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| 作者姓名： | 林梅西 |
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| 作者单位： | 福建省闽中有机食品有限公司,福建莆田,351100 |
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| 基金项目： | 福建省星火计划重大科技项目 |
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| 摘 要： | 为了提高出口速冻青刀豆产品的安全卫生质量,验证HACPP体系对产品微生物的控制效果,在青刀豆产品生产过程中运用HACCP原理,确定关键控制点及其控制措施,建立了完整的HACCP体系;并对执行该体系后的产品进行菌落总数、大肠菌群和大肠杆菌的检测,数据用数学建模方式分析。结果显示,产品菌落总数符合维布尔分布,以104cfu/g为标准,菌落总数指标的合格率达到99.22%;大肠菌群指标的合格率为98.33%;大肠杆菌(致病菌)指标的合格率为100%;证明HACCP体系在产品微生物总数的控制方面具有很好的效果,值得在速冻蔬菜产品中推广应用。
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| 关 键 词： | 速冻青刀豆 HACCP体系 微生物 |
The Establishment of HACCP System in the Processing of Frozen Kidney Bean and the Research on its Effect to Microbial Control |
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| Lin Meixi. The Establishment of HACCP System in the Processing of Frozen Kidney Bean and the Research on its Effect to Microbial Control[J]. Nongchanpin Jlagong.Xuekan, 2008, 0(12) |
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| Authors: | Lin Meixi |
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| Affiliation: | Lin Meixi (Fujian Minzhong Organic Food Co.,Ltd.,Putian,Fujian 351100,China) |
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| Abstract: | To improve the safety level of export frozen kidney bean,and validate the effect of HACCP on microbial control, the potential hazard and the critical control point (CCP) during the processing of frozen kidney bean were analyzed by the HACCP principle in this paper,and then HACCP system was established. After implementation of HACCP in the processing line,the bacteria counts in the product was investigated and the data was treated with statistics,the results showed that the bacteria counts obeyed the Weibull... |
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| Keywords: | frozen kidney bean HACCP system microbiology |
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