腐乳中微生物污染风险评估及控制措施探讨  

Discussion on the Risk Assessment and Control Measures of Microbial Pollution in Fermented Milk

作　　者：官龙 吴的囡 许宁宁 GUAN Long;WU Dinan;XU Ningning(Guangdong Chubang Foods Co.,Ltd.,Yangjiang 529500,China)

机构地区：[1]广东厨邦食品有限公司,广东阳江529500

出　　处：《食品安全导刊》2024年第35期153-155,共3页China Food Safety Magazine

摘　　要：随着食品行业的快速发展,腐乳作为传统发酵食品受到广泛关注。在其生产、销售规模不断扩大的过程中,微生物污染问题逐渐凸显。微生物污染不仅影响腐乳的品质,如风味改变、色泽异常,还可能危害消费者的健康。这一问题严重制约了腐乳产业的进一步发展,也引起了消费者对食品安全的担忧。基于此,本文针对腐乳中微生物污染展开深入分析,并通过评估微生物污染风险来详细剖析其来源、可能引发污染的环节以及相应的风险因素。同时,探讨有效的控制措施,包括生产过程中的质量把控、包装储存环节的优化以及运输销售阶段的规范管理等,以期降低腐乳微生物污染风险、保障产品质量和消费者健康,并促进腐乳产业可持续发展。With the food industry’s rapid development,fermented milk,a traditional fermented food,has gained wide attention.In the process of continuously expanding its production and sales scale,the problem of microbial contamination has gradually become prominent.Microbial pollution not only affects the quality of fermented bean curd,such as wind flavor change,abnormal color,but also may endanger the health of consumers.This restricts the industry’s development and raises safety concerns.this paper deeply analyzes its microbial pollution,and by evaluating the risk of microbial contamination,we will analyze in detail its sources,potential sources of contamination,and corresponding risk factors.It also explores control measures in production,packaging,storage,transportation,and sales to reduce pollution risk,ensure quality and health,and promote the industry’s sustainable development.

关 键 词：腐乳 微生物污染 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]