作　　者： ; ; ; ; (王国利）;

机构地区： 国家农产品现代物流工程技术研究中心济南250103

出　　处： 《食品科技》 2012年第5期103-109,共7页

摘　　要： 基于微生物危害分析,测试冷却分割猪肉冷链加工与物流过程的微生物数量和温度分布,明确关键污染环节和物流过程温度波动,建立关键控制点及其控制措施,制定冷却猪肉冷链加工与物流HACCP计划,提出重点改善卫生管理和温度监控措施,使产品微生物数量控制在可接受水平,确保加工流通过程产品质量安全。 Base on microbiological hazard analysis,the microbiological quantity and temperature distribution of chilled pork during processing and logistics in cold chain were investigated,the critical units of microbiological contamination and temperature fluctuation were identified,then the critical control points and monitoring measures were determined,as well as the HACCP plan of chilled pork during processing and logistics in cold chain were established,lastly the sanitation management and temperature monitoring should be reinforced to control the microbiology in acceptable level,and ensure quality and safety of chilled pork in the processing and logistics.

关 键 词： 冷却分割猪肉 微生物污染 冷链 温度监控

领　　域： [轻工技术与工程] [轻工技术与工程]