即食花蛤食品质量安全控制体系的构建  

Establishment of control system on quality safety for instant clam(Ruditapes philippinarum) foods

作　　者：叶丽珠[1] 王梅英[1] 陈慧斌[1,2] YE Li-zhu WANG Mei-ying CHEN Hui-bin(Department of biological technology, Xiamen Ocean Vocational College, Xiamen, Fujian 361012, China Third Institute of Oceanography, State Oceanic Administration, Xiamen, Fujian 361005, China)

机构地区：[1]厦门海洋职业技术学院生物技术系,福建厦门361012 [2]国家海洋局第三海洋研究所,福建厦门361005

出　　处：《宁德师范学院学报（自然科学版）》2017年第3期281-286,共6页Journal of Ningde Normal University(Natural Science)

基　　金：福建省海洋高新产业发展专项项目(闽海洋高新[2014]23号);厦门市科技局产学研协同创新及科技合作重点项目(3502Z20163023);福建省高校杰出青年科研人才培育计划资助项目[2015]

摘　　要：分析了花蛤采收、加工及后续贮藏过程可能存在的危害和面临的风险,将安全预警和HACCP控制体系相结合,识别并预防存在风险.在危害分析基础上确定关键控制点为活花蛤验收、暂养吐沙、密封和杀菌四个加工步骤,建立HACCP计划对可能产生的危害实施有效地控制.根据监测数据及有关规定对风险程度进行分级,建立花蛤安全卫生预警系统,实现即食花蛤食品安全全程、动态的监控.The potential hazards and risk of clam processing, and subsequent storage were analyzed. （Ruditapes philippinarum） The combination of safety among harvest, post-harvest warning and HACCP control system was studied and used to recognize and take precautions against risk in this paper. On the basis of hazards analysis, the critical control points were identified as clam receiving, temporary culture and sand re- moving, sterilization, and sealing. Establishing HACCP plan can effectively monitor and control the potential hazards. According to the monitoring data in field and government regulations, the risks were classed in or- der to establish the precaution system for clam safety, which ultimately realizes full chain and dynamic mon- itoring for instant clam foods.

关 键 词：花蛤 HACCP 卫生监控 安全预警 

分 类 号：TS201.6[轻工技术与工程—食品科学]