原创力文档低温灌肠加工全程质量控制及HACCP体系的建立 Studies on the quality control system and HACCP for low temperature-heated sausage.pdfVIP
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低温灌肠加工全程质量控制及HACCP体系的建立 Studies on the quality control system and HACCP for low temperature-heated sausage
肉类工业
肉制品加工与设备
Meatirndustrv
低温
白艳红1 赵电波1 王玉芬2 李红伟2 蒋爱民3 杨公明1’3
1郑州轻工业学院食品与生物工程学院 郑州450002
2河南双汇集团技术中心 漯河462000
3华南农业大学食品学院 广州 510642
摘要对低温灌肠加工全程的环境、设备、人员等的卫生状况，加工原料、辅料以及各加工工序后的半成
品、成品的细菌总数进行了分析测定，分析了加工全程的微生物消长规律和污染来源，确定了卫生和质量控制
环节，制定了HACCP体系，对关键控制点指出了预防和控制措施。
关键词低温灌肠食品安全微生物质量控制HACCP
Studiesonthe control andHACCPforlow
quality system
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