HACCP体系对出口速冻毛豆微生物的控制效果研究  

Study on Microbial Control Effect of HACCP System on Quick-frozen Green Soy Bean

作　　者：林真[1] 林梅西 陈梅英[1] 陈添顺 陈锦权[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建省闽中有机食品有限公司,福建莆田351100 [3]大闽食品(漳州)有限公司,福建漳州363000

出　　处：《食品科学》2007年第12期222-225,共4页Food Science

基　　金：科技部"十五"重大科技专项(2001BA804A26)

摘　　要：对执行危害分析与关键控制点hazard analysis and critical control point,HACCP)体系后的速冻毛豆产品进行抽样检测(样本容量63),然后用数理统计方法对数据进行处理,结果发现:菌落总数数据符合维布尔分布,以104CFU/g为标准,在置信水平为95%时,菌落总数合格率达到100%;而大肠菌群的合格率为98.4%,大肠杆菌的合格率为100%,表明HACCP体系在速冻毛豆微生物控制方面具有很好的效果,该体系值得在速冻蔬菜产品中推广应用。Quick-frozen green soy bean products after the implementation of hazard analysis and critical control point（HACCP） system are sampled （capacity, sixty-three）, and the detective data is discussed with statistics. The results showed that the bacteria counts obey the Weibull distribution, and the probability of eligible products which the bacteria counts fulfil the criteria of 104 CFU/g wasl00%, under 95% confidence level. The coliform yield is 98.4%, and E.coli yield is 100%. These prove that HACCP system is vital to control the microbial population in the quick-frozen green soy bean products well, and it is deserved to be popularized on quick-frozen vegetable products.

关 键 词：速冻毛豆 HACCP体系 微生物 数理统计 

分 类 号：TS201.6[轻工技术与工程—食品科学]