即食海蜇微生物超标原因分析及改进措施  

Analysis and Improvement Measures of Microbial Exceeding Standards in Instant Jellyfish

作　　者：陈瑶 CHEN Yao(Ningde Food and Drug Evaluation and Certification Center,Ningde 352100,China)

机构地区：[1]宁德市食品药品审评认证中心,福建宁德352100

出　　处：《食品安全导刊》2023年第33期164-166,共3页China Food Safety Magazine

摘　　要：即食海蜇是一种适合年轻人的新型美食,然而近年来因微生物超标引发食品安全问题,威胁着人们的健康。本文对即食海蜇微生物超标的原因进行分析,主要是生产加工环节中的卫生控制不当及储运条件控制不当,并据此提出了卫生控制、质量检测以及应急预案方面的改进措施,以保障食品安全和公众健康。Instant jellyfish is a new type of food suitable for young people,but in recent years,food safety issues have been caused by excessive microbial levels,posing a threat to people’s health.This article analyzes the reasons for the excessive levels of microorganisms in instant jellyfish,mainly due to improper hygiene control and storage and transportation conditions in the production and processing process.Based on this,improvement measures in hygiene control,quality testing,and emergency plans are proposed to ensure food safety and public health.

关 键 词：即食海蜇 微生物超标 原因分析 改进措施 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]