HACCP体系在控制湿粉生产过程中米酵菌酸形成的应用  

Application of the HACCP System in Controlling the Formation of Bongkrekic Acid in the Production of Wet Noodles

作　　者：冼燕萍 王欣[2] 徐晓丽 朱光富 梁明 侯向昶 吴玉銮 XIAN Yanping;WANG Xin;XU Xiaoli;ZHU Guangfu;LIANG Ming;HOU Xiangchang;WU Yuluan(Guangzhou Quality Supervision and Testing Institute,Guangzhou City Research Center of Risk Dynamic Detection and Early Warning for Food Safety,Guangzhou 511447,China;Chinese Academy of Inspection and Quarantine,Beijing 100176,China;Guangzhou Customs,Guangzhou 510623,China)

机构地区：[1]广州质量监督检测研究院,广州市食品安全风险动态监测与预警研究中心,广东广州511447 [2]中国检验检疫科学研究院,中检科教育科技(北京)有限公司,北京100176 [3]广州海关,广东广州510623

出　　处：《现代食品科技》2024年第6期260-267,共8页Modern Food Science and Technology

基　　金：国家重点研发计划项目(2023YFF1104705);广州市科技计划项目(2023B04J0407);市场监管职业教育教学指导委员会课题(SJHZZ2022013)。

摘　　要：危害分析与关键控制点(HACCP)是一种针对食品生产加工过程控制的预防性管理体系,可以有效提升食品企业的食品安全管理水平。该研究以广州一家湿粉生产企业为示范研究,针对湿粉生产过程发生的椰毒假单胞菌污染及其代谢产生剧毒素米酵菌酸的危害进行潜在危害分析,确定了生产过程的关键控制点,建立关键控制点(CCP)的监控、纠偏与验证程序,并提出防控措施,制定HACCP计划表,通过HACCP体系应用加强对湿粉生产过程的管控,保障湿粉质量安全。Hazard analysis and critical control point(HACCP)is a preventive management system used in the control of food production and processing,which can effectively improve food safety management in food enterprises.Wet noodles are commonly associated with contamination issues;thus,a demonstration study was performed in a wet noodles production enterprise in Guangzhou,including a potential hazards analysis of contamination with Pseudomonas cocovenenans subsp.and its metabolites(highly toxic bongkrekic acid).The critical control points(CCP)of the production process were identified;CCP monitoring,correction,and verification procedures were established;and prevention and control measures were proposed.Finally,a HACCP plan was formulated.Application of the HACCP system can strengthen the management and control of the production process for wet noodles,ensuring the quality and safety of this food type.

关 键 词：HACCP 湿粉 米酵菌酸 关键控制点 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.3[轻工技术与工程—食品科学与工程]