鲜牛奶生产过程中影响产品卫生质量的关键环节分析  

The Probe of Key Points Affecting Hygienic Quality in Fresh Milk Technological Process

作　　者：金少华[1] 戴宇[1] 姜晓东[1] 李军[1] 

机构地区：[1]安徽省卫生防疫站,安徽合肥230061

出　　处：《安徽预防医学杂志》2002年第3期158-160,共3页Anhui Journal of Preventive Medicine

摘　　要：为了鲜奶产品存在的微生物污染 ,借鉴HACCP(HazardAnalysisCriticalControlPoint)的原理和方法 ,对鲜奶产品生产工艺中可能污染环节进行微生物监测 ,包括原料奶生产工艺和成品奶生产工艺 ,按国标方法检验 ,采样包括中间产品和终产品。结果表明 ,微生物污染是鲜奶产品的主要卫生问题 ,有 1/ 3企业的抽检产品大肠菌群超标 ,但影响的关键环节各有不同 ,一般有 :(1)生鲜奶挤出后立即冷却至 4～ 8℃ ;(2 )生鲜奶贮存时间不易超过 3h ;(3)热力消毒的理想技术条件为 90℃ / 1min或 138℃ / 10s;(4)标准化环节使用的奶粉质量。在此基础上 ,制定关键控制措施 。To investigate bacteria contamination in fresh milk products, the whole process of production was placed under microbiological surveillance in dairy according to the HACCP theory. The technological process was divided into two parts, i.e. production of raw milk and one of milk product. Sampling was done at possible contamination points. The samples included middle-products and end-one. The results showed that bacteria contamination remained leading problem to be solved in dairy industry. Coliform bacteria of one third milk products surveyed exceeded national standard. The general key points concerned were as follows: ①storage temperature of raw milk should be placed in the range of 4-8℃; ②storage time won't outlast 3 hours in raw milk tanks; ③technological requirement is 90℃/1 min or 138℃/10s; ④milk powder used in standardization of fresh milk must have good quality . Based on the mentioned above, some measures of controlling key points will be developed to verify their efficacy.

关 键 词：鲜牛奶 生产工艺 卫生质量 关键环节 食品卫生 微生物污染 

分 类 号：R155.57[医药卫生—营养与食品卫生学]