摘要
目的:分析即食海蜇生产过程中造成产品微生物污染的因素,进而确定造成微生物污染的主要原因,制定预防污染的加工方案。方法:通过对即食海蜇生产工艺中人、机、料、环等关键环节采样进行菌落总数测定,得到各环节菌落总数及不同阶段的繁殖情况。结果:脱盐浸泡池的微生物环境污染最为严重,平均菌落总数为4.11 lg CFU·mL^(-1),脱盐清洗后的海蜇丝平均菌落总数为3.05 lg CFU·g^(-1)原料中的调味液平均菌落总数为2.94 lg CFU·mL^(-1),人员、器具、车间环境也有一定程度微生物污染。结论:为确保产品质量,有必要定期对浸泡池清理消毒、更换池水。对调料原料和车间环境菌落总数定期监控,对脱盐清洗后的海蜇丝增加杀菌工艺关键控制点,同时加强生产车间的卫生管理和规范操作。
Objective:To analyze the factors that cause microbial pollution in the production process of instant jellyfish,determine the main causes of microbial pollution,and formulate a processing plan to prevent pollution.Method:The total number of colonies in each link and the reproduction at different stages were determined by sampling the key links such as human,machine,material and environment in the production process of instant jellyfish.Result:The microbial environment pollution in the desalination soak tank was the most serious,and the average total number of bacterial colonies was 4.11 lg CFU·mL^(-1).The average total number of bacterial colonies in the jellyfish after desalination cleaning was 3.05 lg CFU·g^(-1),and the average total number of bacterial colonies in the seasoning liquid of raw materials was 2.94 lg CFU·mL^(-1).Personnel,equipment,workshop environment also has a certain degree of microbial pollution.Conclusion:In order to ensure the product quality,it is necessary to clean and disinfect the soaking pool regularly and replace the water in the pool.Regularly monitor the condiment raw materials and the total number of bacterial colonies in the workshop environment,increase the key control points of sterilization process for the desalted and cleaned jellyfish,and strengthen the health management and standardized operation of the production workshop.
作者
李月雯
任国杰
周宇晨
于锋
夏元凤
潘玉爱
LI Yuewen;REN Guojie;ZHOU Yuchen;YU Feng;XIA Yuanfeng;PAN Yuai(Dalian Product Quality Inspection and Testing Institute Co.,Ltd.,Dalian 116000,China;Dalian Zhongshan Center for Disease Control and Prevention,Dalian 116000,China)
出处
《食品安全导刊》
2023年第1期107-110,共4页
China Food Safety Magazine
关键词
即食海蜇
菌落总数
生产安全
微生物污染
预防
instant jellyfish
total number of colonies
production safety
microbial contamination
prevention
