腐乳生产过程中蜡样芽孢杆菌污染风险评估和控制措施  

Risk Assessment of Bacillus cereus Contamination in Sufu Processing and Control Measures

作　　者：廖文生 

机构地区：[1]开平出入境检验检疫局,广东开平529300

出　　处：《检验检疫学刊》2015年第5期46-48,共3页Journal of Inspection and Quarantine

基　　金：广东出入境检验检疫局科技计划项目(2014GDK76)

摘　　要：分析了腐乳各生产环节中蜡样芽孢杆菌污染情况,用风险矩阵法对各环节进行风险评价。结果表明,凝乳、排豆腐、发酵、腌制是腐乳生产中蜡样芽孢杆菌污染高风险环节。在此基础上,制定并实施相应的控制措施,取得良好效果。The contamination of Bacillus cereus was investigated during the processing of sufu,and risk matrix was applied to assess risk of manufacture. The result showed that high level of contamination risk came from solidification,tofu placing,fermentation and pickling. On the basis of situation known, some control measures were formulated and implemented with good result.

关 键 词：腐乳 蜡样芽孢杆菌 风险评估 控制措施 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]