优质桑杆榆黄蘑生产的HACCP计划  

HACCP System in the Production of High-quality Pleurotus citrinopileatus Sing. Using Mulberry Twigs

作　　者：何达崇[1] 李发盛[1] 李槐[1] 覃应萍 

机构地区：[1]广西科学院生物研究所,广西南宁530003 [2]广西宜州市福和农副产品加工有限责任公司,广西宜州546300

出　　处：《中国食用菌》2013年第5期35-38,共4页Edible Fungi of China

基　　金：广西农业科技成果转化资金项目"桑枝栽培榆黄蘑等食用菌品种的标准化生产技术示范"(桂科转0998001-15)

摘　　要：通过分析桑杆榆黄蘑生产过程中每个环节可能造成的潜在危害,确定影响桑杆榆黄蘑产品质量的关键控制点(CCP);针对每一个CCP制定出相应的预防措施,将生产过程可能存在的潜在危害降到最低程度,以保证所生产桑杆榆黄蘑产品达到优质水平。在桑杆榆黄蘑的生产中引入HACCP,制定了桑杆榆黄蘑生产的HACCP计划。The probably potential hazards of every link of the production process of Pleurotus citrinopileatus Sing. using mulberry twigs were analyzed to decide the critical control points （CCP） which influenced the product quality of Pleurotus citrinopileatus Sing.. And then we worked out the precautionary measures which aimed at every corresponding CCP to make the potential haz- ards which probably existed in the production processes reduce to minimum degree, in order to guarantee product of Pleurotus cit- rinopileatus Sing.. being high-quality. By importing HACCP system in the production processes of Pleurotus citrinopileatus Sing. using mulberry twigs, HACCP system had been established finally.

关 键 词：桑杆 榆黄蘑产品 HACCP计划 

分 类 号：S646.9[农业科学—蔬菜学]