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探究HACCP体系在电子束辐照鱿鱼即食品中的应用

发表时间:2008-04-30  浏览量:1708  下载量:614
全部作者: 姚周麟,杨文鸽,王延辉
作者单位: 宁波大学生命科学与生物工程学院
摘 要: 本文介绍了食品危害分析与关键控制点体系(hazard analysis and critical control point system, HACCP system)。为了保证鱿鱼即食品的产品安全,对鱿鱼即食品经电子束辐照灭菌过程中的各个环节可能造成的潜在危害进行了生物、化学和物理性危害分析,并根据HACCP原理,将控制化学性污染、微生物污染作为主要目标,确定4个关键控制点(critical control point,CCP),建立和实施关键限值和关键点的监控程序,建立记录保持程序和验证程序,采取纠偏措施,将生产过程中的危害因素降到最低程度,从而最大限度地提高产品的食用安全性,并进一步确定了在辐照鱿鱼即食品加工企业中建立HACCP的方法。
关 键 词: 食品加工技术;危害分析与关键控制点;辐照灭菌;鱿鱼即食品
Title: Explore of the HACCP system for the irradiated edible sleeve-fish
Author: YAO Zhoulin,YANG Wenge,WANG Yanhui
Organization: Faculty of Life Science and Biotechnology, Ningbo University
Abstract: This paper introduces the hazard analysis and critical control point (HACCP) system. In order to ensure the products safety of edible sleeve-fish, it analyses all hazard factors of the bacteria, chemistry and the physics which would possibly affect the product quality in processing of irradiation. According to the principles of HACCP, taking the controlling of chemical and germs pollution as primary objective, four critical control points were observed and monitored, the system of critical control pants monitor procedures were established and carried out to ensure the security and quality of the productions, so that the hazard can be reduced as low as possible and the safety of products can be improved. It also suggests that the irradiation edible sleeve-fish factories in China should set up HACCP as soon as possible and discusses the ways to set up HACCP.
Key words: food processing technology; hazard analysis and critical control point (HACCP); irradiation sterilization; edible sleeve-fish
发表期数: 2008年8月第8期
引用格式: 姚周麟,杨文鸽,王延辉. 探究HACCP体系在电子束辐照鱿鱼即食品中的应用[J]. 中国科技论文在线精品论文,2008,1(8):931-937.
 
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