HACCP系统在乳酸菌活菌奶生产中的运用研究  

Study on the application of HACCP system in the production of milk containing viable lactobacillus

作　　者：何文倩[1] 黄薇[2] 骆鹏飞 赵虹 严仁君 

机构地区：[1]深圳市卫生监督所,广东深圳518020 [2]深圳市疾病预防控制中心,广东深圳518020 [3]绿雪生物工程(深圳)有限公司,广东深圳518048

出　　处：《中国食品卫生杂志》2004年第1期26-29,共4页Chinese Journal of Food Hygiene

摘　　要：为确保乳酸菌活菌奶的食用安全 ,预防食物中毒的发生 ,选择深圳市日产 2 0t以鲜乳、糖类为主要原料 ,经乳酸菌发酵而制成活菌奶的生产厂家为研究对象。通过危害分析 ,确定原料乳及辅料采购 ,生产加工管道与贮存罐的清洗消毒 ,溶解糖及脱脂奶粉 ,灭菌 ,乳酸菌的接种 ,灌装为活菌奶生产加工的 6个关键控制点 (CCP) ,采取相应的干预措施 ,达到预期效果。结果显示该系统简单易执行 ,可在同行业内推广。In order to insure the safety of milk containing viable microorganisms, a factory that can produce 20 tons of milk containing viable lactobacillus was selected for the study. The milk was produced from fresh milk fermented by lactobacillus and sugrar. Through the hazard analysis, 6 critical control points were determined. Taking prevention measures on purchasing milk and other accessories, inoculating lactobacillus, cleaning and sterilizing the canal system and the reservoir tanks, disinfecting and canning the end products could attain predictive results.The HACCP system is simple and easy to be applied in this field.

关 键 词：HACCP系统 乳酸菌活菌奶 乳制品 卫生质量 关键控制点 质量控制 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]