HACCP在发酵牛肉干加工中的应用研究  

The Application of HACCP in the Process of Dry Beef

作　　者：罗爱平[1] 张倩[2] 潘海燕[1] 江萍[1] 刘青青[1] 黄涛[1] 

机构地区：[1]贵州大学食品科学系,贵阳550025 [2]贵州大学生化营养研究所,贵阳550025

出　　处：《贵州农业科学》2004年第3期45-47,共3页Guizhou Agricultural Sciences

基　　金：贵州省科技攻关项目 (2 0 0 3NGY0 0 9)

摘　　要：在对发酵牛肉干加工各环节微生物污染危害进行系统试验分析的基础上 ,确立了易发生食品安全问题的生产环节 ,应用HACCP体系对牛肉干生产中的每个环节、每项措施等进行危害风险的鉴定、评估并确定相应的关键控制点 (CCP) ,建立与CCP相对应的微生物污染预防措施。The result indicated that the processing segments of dry beef leading to food safety problems based on the test which included hazard analysis of the microorganism during each link of dry beef process in this article. The hazards were (identified) and evaluated and as well as some critical points were established relative to bacteria's contamination in order to (establish) prevention measures for dry beef.

关 键 词：HACCP 发酵 牛肉干 加工 微生物污染 关键控制点 质量 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]