摘要
对西安、杭州、大连三市的五种街头食品进行研究，揭示了部分街头食品在其加工经营过程中所存在的危害、危险性及其来源，认为街头食品的加热环节是杀灭和抑制食品微生物繁殖的主要因素、是关键控制点。食品在加热以后的不当操作，包括来自容器、接触面及从业人员手的污染，适宜于微生物繁殖的时间、温度，水分活性及ｐＨ是食品微生物超标的主要因素。因此。街头食品在热加工后的环节越多，污染越严重。加工后储存时间越长，危险性越大。针对所研究的５种不同的食品类别提出了保证街头食品卫生、安全的改进措施。
AbstractThis is the first report of
application of HACCP in Street-vended foods in China.Throughcarrying
out the hazards analysis of five kinds of street-vended foods
collected from Xi’an,Dalian and Hangzhou cities,the main hazards and
risks in full step of preparation and sale ofStreet-vended foods were
assessed and identified successfully The critical control points
andproposal of control measures as were as monitoring procedures were
determined.
出处
《中国食品卫生杂志》
1994年第2期12-16,64,共6页
Chinese Journal of Food Hygiene
