HACCP体系在果蔬保鲜处理过程中的应用  

Application of HACCP in Fruits and Vegetables Processing

作　　者：王凯全[1] 齐经济[1] 周琪[1] 乐林[1] 

机构地区：[1]常州大学环境与安全工程学院,常州213164

出　　处：《食品工业》2012年第8期107-110,共4页The Food Industry

基　　金：常州市国际科技合作计划项目(cz20100028)

摘　　要：为了确保果蔬食用的安全性、有效延长保鲜期,通过对果蔬保鲜处理过程中的各个环节可能潜在的危害进行生物性、化学性和物理性分析得出关键控制点。应用HACCP七个步骤确定果蔬保鲜过程中的关键控制点及关键限值,制定相应纠偏措施和关键控制点的监控方法,有效地预防了潜在危害对果蔬的污染,最大程度地确保产品的安全与卫生,从而为HACCP在果蔬加工生产中的应用提供了有力的参考依据。In order to ensure the safe consumption of fruits and vegetables and extend the shelf life effectively,the critical control points were obtained through hazards analysis by biological,chemical and physical methods in all links of fruits and vegetables process.The critical points and critical limits were been determined by applying HACCP seven steps.The appropriate corrective measures and methods of monitoring critical control points were been formulated to prevent the potential hazards contaminating fruits and vegetables effectively and maximally ensure product safety and health.Therefore it could provide an effective frame of reference that HACCP was applied in fruits and vegetables processing.

关 键 词：HACCP 果蔬 保鲜 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]