出口速冻方便食品生产过程中的微生物污染分析及控制措施的有效性评估

Analysis of microbial contamination and the effective evaluation of control measures in production of frozen instant food for export

中文关键词:  统计过程控制(SPC)  微生物污染分析  控制

英文关键词:Statistical Process Control  microbial contamination analysis  control

中文摘要:

      目的 建立出口速冻方便食品中高效、易操作的微生物检验检疫监管模式。方法 采用统计过程控制(SPC)对出口速冻方便食品的生产过程进行微生物污染分析, 绘制控制图。结果 经过持续地卫生监测和监管, 食品加热后区域的微生物超标率均降低至零。结论 针对微生物分布特性采用相应的监控手段, 结合HACCP, 可实现对生产过程中微生物污染的有效控制。

英文摘要:

      Objective To establish a high efficiency and easy operation of supervision mode for microbiological analysis. Methods Statistical Process Control (SPC) was used in microbial contamination analysis in production of frozen instant food for export. Results After persistent hygiene surveillance and supervision, exceeding standard rate of microbe in cooked food decreased to zero. Conclusion With quarterly moni-toring on special target bacteria, a prevention system can be formed in combination with HACCP, which can achieve the goal of microbiological contaminate control.