| HACCP在低温火腿生产中控制细菌污染的应用 |
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| 引用本文： | 王自振,李志培.HACCP在低温火腿生产中控制细菌污染的应用[J].河南农业科学,1996(6):39-41. |
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| 作者姓名： | 王自振 李志培 |
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| 作者单位： | 河南农业大学，河南省商检局 |
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| 摘 要： | ＨＡＣＣＰ是８０年代发达国家广泛采用的一种食品质量管理方法。应用ＨＡＣＣＰ原理，对低温火腿生产的工艺流程做了大量试验和危害分析。确定了关键控制点，制定出切实可行的控制细菌污染的措施，在生产中应用后收到了预期效果。
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| 关 键 词： | 火腿，危害分析，关键控制点 |
The Application of HACCP in Control of Germ Pollution in Production of Low Temperature Ham |
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| Wang Zizhen, Zhao Jun, Li Xmsheng,Li Zhipei, Shen Li.The Application of HACCP in Control of Germ Pollution in Production of Low Temperature Ham[J].Journal of Henan Agricultural Sciences,1996(6):39-41. |
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| Authors: | Wang Zizhen Zhao Jun Li Xmsheng Li Zhipei Shen Li |
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| Abstract: | HACCP,a method of administration of food quality, was widely used in de-vefoped countries in l980’s. Accorcding to the course of low temperature production of hum. which was based on the theory of HACCP,we have made lots of experiments.analysed the acquired experimental data, found out the critical point. formulated feasible methods for controlling the germ pollutions.Our methods have achiveved desired re-sults. |
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| Keywords: | Ham Hazard analsis Critical plint |
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