| HACCP体系对冻干葱产品菌落总数的控制效果 |
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| 引用本文： | 孙沈鲁,林真,林梅西,陈锦权.HACCP体系对冻干葱产品菌落总数的控制效果[J].河南科技大学学报(自然科学版),2007,28(5):51-53. |
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| 作者姓名： | 孙沈鲁 林真 林梅西 陈锦权 |
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| 作者单位： | 1. 福建农林大学,食品科学学院,福建,福州,350002
2. 福建省闽中有机食品有限公司,福建,莆田,351100 |
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| 摘 要： | 为了检验Hazard Analysis and Critical Control Point(简称HACCP)体系对产品菌落总数的控制效果,本文特采用数理统计的方法对冻干小香葱产品执行HACCP体系前后菌落总数的数据进行分析研究,结果发现两种情况菌落总数均呈威布尔分布,以104 CFU/g为标准,执行HACCP体系后,产品合格率从未执行前的39%左右提高到96%以上,这说明HACCP体系对产品微生物具有良好控制效果,值得在食品工业中推广应用.
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| 关 键 词： | HACCP体系 冻干小香葱 菌落总数 数理统计 |
| 文章编号： | 1672-6871（2007）05-0051-03 |
| 修稿时间： | 2007-02-02 |
Bacterial Counnts Control Effect of HACCP System on Frozen-Dried Shallot |
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| SUN Shen-Lu,LIN Zhen,LIN Mei-Xi,CHEN Jin-Quan.Bacterial Counnts Control Effect of HACCP System on Frozen-Dried Shallot[J].Journal of Henan University of Science & Technology:Natural Science,2007,28(5):51-53. |
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| Authors: | SUN Shen-Lu LIN Zhen LIN Mei-Xi CHEN Jin-Quan |
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| Abstract: | In order to verify the bacterial counts control effect of HACCP system on food products,mathematical statistics method was used to the bacterial count analysis of freeze-dried shallot before and after HACCP.The results show that both these two bacterial counts obeyed the Weibull distribution,and the probability of fulfilling the criteria of 104 CFU/g of bacterial count in the product changed from 39% before HACCP to 96% after HACCP.So the HACCP system is vital to control the microbial population in the freeze-dried shallot,and it is deserved to be popularized in food industry. |
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| Keywords: | HACCP system Freeze-dried shallot Bacterial counts Mathematical statistics |
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