HACCP体系对富顺香辣酱生产过程中肠杆菌科菌的控制应用  

Application of HACCP System in Controlling Enterobacteriaceae in Production of Fushun Spicy Sauce

作　　者：袁先铃 袁玉梅 雷鸣 YUAN Xian-ling;YUAN Yu-mei;LEI Ming(College of Biological Engineering,Sichuan University of Science and Engineering,Zigong 643000,China;Sichuan Teway Food Group Co.,Ltd.,Chengdu 610000,China;Sichuan Yuanda Group Fushun County Meile Food Co.,Ltd.,Zigong 643000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川自贡643000 [2]四川天味家园食品有限公司,成都610000 [3]四川省远达集团富顺县美乐食品有限公司,四川自贡643000

出　　处：《中国调味品》2022年第5期131-135,共5页China Condiment

基　　金：四川省科技厅项目(2018SZ0349)。

摘　　要：HACCP体系是鉴别、评价和控制对食品安全至关重要的危害的一种体系。将HACCP体系运用到香辣酱生产中,根据生产流程和生产环境中肠杆菌科菌的存在情况,针对生产过程中的肠杆菌科菌进行危害分析,建立CCP判断树,确定了5个关键控制点,并制定了有效的HACCP计划,将危害因子降低到最低程度,从而确保富顺香辣酱的质量安全。HACCP system is a system to identify,evaluate and control the hazards which are vital to food safety.The HACCP system is applied in the production of spicy sauce.According to the existence of Enterobacteriaceae in the production process and production environment,the hazard analysis of Enterobacteriaceae in the production process is carried out.The CCP judgment tree is established,five critical control points are determined,and an effective HACCP plan is formulated to reduce the hazard factors to the lowest degree,thus ensuring the quality and safety of Fushun spicy sauce.

关 键 词：香辣酱 HACCP 肠杆菌科菌 

分 类 号：TS264.2[轻工技术与工程—发酵工程]