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山东济南250103

出　　处： 《食品科学》 2013年第1期285-289,共5页

摘　　要： 应用危害分析和关键控制点(HACCP)原理,测试冷却猪肉加工过程中车间环境、加工工序、操作人员、器具以及肉表面的微生物数量分布,获得重要污染环节为刺杀放血、开膛去脏、冷却排酸、分割和包装;其中分割剔骨环节受污染最严重。通过分析加工过程微生物的分布状况,建立基于微生物危害的冷却猪肉加工过程关键控制点(CCP),重点改善卫生管理,使产品初始菌数降至最低,提升质量安全。 According to the principle of hazard analysis and critical control points （HACCP）, the distribution of microbial populations in workshop air environments and on operating workers＇ hands, processing facilities and pork was tested to identify bleeding, evisceration, chilling, cutting and packaging as important contamination stages. The worst contamination was observed during the stages of deboning and cutting. Based on these observations, critical control points （CCPs） in the processing of chilled pork were established which focused on improving hygiene management to minimize initial microbial populations and ensure the quality and safety of products.

关 键 词： 冷却猪肉 微生物污染 关键控制点

领　　域： [轻工技术与工程] [轻工技术与工程]