HACCP标准体系在食用螺旋藻粉生产过程风险因子防控中的应用

目的 基于食用螺旋藻粉的市场安全需求分析食用螺旋藻粉生产过程中的风险因子并提出防控措施。方法 根据危害分析和关键控制点(hazard analysis and critical control point,HACCP)体系原则分析生产过程中可能出现的问题,对各个环节进行危害分析并制定预防控制措施,对螺旋藻粉进行生物、物理、化学等方面的风险分析后,依据关键控制点(critical control point,CCP)判断树,对生产工艺的各个环节进行判断。结果 确定了5个关键控制点,即CCP1-原辅料接收、CCP2-藻种接种、CCP3-养殖管理、CCP4-滤藻及清洗、CCP5-喷雾干燥,每一项关键控制点至少制定了一个关键限值,以消除其显著危害或将危害降低至可接受水平。结论 螺旋藻的生长方式特殊,在生产过程中应严格执行HACCP体系,可以保证螺旋藻粉的质量和安全,为消费者的健康饮食提供保障。     

HACCP在油炸方便面质量控制中的应用

分析了方便面生产过程中的关键工序,同时对容易导致方便面质量问题的因素进行了危害分析。提出了方便面生产过程中的质量关键控制点(CCP)是原辅料验收、调粉、蒸煮、油炸四个关键工序,并确定了相应的CPP临界值。在此基础上建立了如何进行HACCP质量控制的一系列措施。     

运用HACCP系统,确保豆乳粉产品质量

为了保证豆乳粉产品质量 ,文中介绍了HACCP危害分析预防体系对豆乳粉生产的重要性 ,详细地对在豆乳粉生产加工过程中的每个环节可能由物理性、化学性、生物性方面进行了危害分析 (HA) ,从而确定了影响产品质量的关键控制点 (CCP) ,并针对每一个CCP点制定出相应的预防措施 ,建立了连续、有效的监控手段和纠偏措施 ,将生产过程中可能存在的危害因素降低到最低程度 ,以保证产品质量。     

HACCP质量管理体系在缢蛏酱加工生产中的应用

对缢蛏加工制品——缢蛏酱的生产工艺流程进行了危害分析,找到并确定关键控制点(CCP)和关键限值(CL),建立了关键控制点的监控、纠偏及验证程序并保持相应的HACCP控制记录,制定出HACCP计划表,初步建立了缢蛏酱安全加工的HACCP质量管理体系。旨在为保障缢蛏酱食用安全提供理论依据。     

HACCP在蛋黄派生产质量控制中的应用

分析了蛋黄派生产过程中的关键工序，同时对容易导致蛋黄派质量问题的因素进行了危害分析，提出了蛋黄派生产过程中的质量关键控制点是原辅料的验收、浆料搅拌、烘焙、夹心料制作、包装等5个工序，并确定了相应的CCP临界值，在此基础上建立了如何进行HACCP质量控制的一系列措施。     

塑料瓶盖封口扭力矩对封口质量影响的研究

用小型 (净含量≤ 2L)PET塑料瓶为包装材料生产的无气饮料 ,其封口工序一般来说都是一个CCP点 ,对这一个CCP点的监控 ,其关键限值、监控对象、监控方法、监控频率没有一个统一的国家标准 ,每一个工厂都是根据自己的生产实际作出具体规定 ,以既不泄露也不费力打开瓶盖时的扭力矩 ( 1 5± 0 3 )N m作为制定这一个CCP点的关键限值 ,此关键限值可以作为政府部门对小型无气PET瓶装饮料HACCP验证时的参考依据     

HACCP体系在调味料行业生产中的应用

为了保证调味料的产品质量安全,对调味料生产过程中的各个环节可能存在的潜在危害进行生物的、化学的、物理的危害分析。根据HACCP的原理确定相应的关键控制点(CCP)和关键限值,并制订相应的预防措施,建立监控方法,将生产过程中的危害降低到最低程度,从而最大程度地提高产品的食用安全性。     

HACCP体系在苹果脆片生产中的应用

苹果脆片是市场热销的休闲食品,将危害分析与关键控制点(hazard analysis and critical control point,HACCP)体系应用于苹果脆片的生产过程以提高苹果脆片最终产品质量及产品安全性。对苹果脆片的生产过程进行危害分析,确立原料验收、筛选、护色、气流膨化、包装、检验等6个关键控制点,并根据生产实际情况及试验确立每个关键控制点的关键限值,监控程序和纠偏措施。该研究对提高我国苹果深加工产品质量有积极作用。     

HACCP在速冻美国鮰鱼片生产中的应用

为了保证速冻美国鮰鱼片的产品安全,对速冻美国鮰鱼片生产过程中的各个环节可能存在的潜在危害进行了生物的、化学的、物理的危害分析,根据HACCP的原理确定相应的关键控制点(CCP)和关键限值,并制定了相应的预防措施,建立了监控方法,将生产过程中的危害因素降低到最低程度,从而最大限度的提高产品的食用安全性。鱼回鱼回     

冷却羊肉生产中HACCP的应用

本文综述了动物性食品生产过程中存在的问题,介绍了危害分析与关键控制点——HACCP体系,并为了保证冷却羊肉的产品安全,对冷却羊肉生产过程中的各个环节可能存在的潜在危害进行了生物的、化学的、物理的危害分析,根据HACCP原理确定相应的关键控制点(CCP)和关键限值,并制定了相应的预防措施,建立了监控方法,将生产过程中的危害因素降低到最低程度,从而最大限度的提高冷却羊肉的食用安全性。     

草珊瑚饮料质量安全控制的研究

目的构筑草珊瑚饮料质量安全防线。方法依据草珊瑚饮料配料组成、生产工艺、包装形式,将良好农业规范(good agricultural practices,GAP)应用于草珊瑚原料质量安全控制,将危害分析和关键控制点(hazard analysis critical control point,HACCP)应用于草珊瑚饮料生产过程质量安全控制;对生产过程潜在的风险因素,从物理危害、化学危害、生物危害逐一进行分析,确定生产工艺中的关键控制点(critical control points,CCP)。结果通过CCP控制可以避免显著危害的发生,采取监控措施保证CCP有效实施,并在其发生偏离时采取相应的纠偏措施,保证草珊瑚饮料产品质量安全。结论通过GAP与HACCP体系有机结合构筑草珊瑚饮料质量安全防线可应用于草珊瑚饮料生产。     

HACCP在低温火腿生产中的应用

根据HACCP原理,分析了低温火腿食品安全问题,找出了相应的关键控制点,提出了这些关键控制点的控制方法与措施,以确保产品的卫生与安全。     

低盐固态原池淋浇发酵酱油技术的探讨

对原池淋浇发酵酱油生产工艺中的关键控制点做了详细的论述。对目前一些生产企业原池淋浇酱油生产工艺中所存住的实际问题进行了分析，提出了改进措施及操作方法。在节约原料、提高原料利用率、改善酱油风味等方面提出可操作性技术，并从原理上进行了阐述。     

基于傅里叶近红外光谱和电子鼻技术的苹果霉心病无损检测

为研究傅里叶近红外光谱技术(Fourier transform near infrared spectroscopy,FT-NIRS)和电子鼻技术分别结合化学计量学方法对苹果霉心病的判别效果,以“红富士”霉心病苹果和健康苹果为试材,利用近红外光谱技术,基于主成分分析建立Fisher判别和多层感知器(multi-layer perceptron,MLP)神经网络模型;同时利用电子鼻技术分别结合Fisher判别、MLP神经网络和径向基函数神经网络3种化学计量学的方法建立判别模型。根据建模集和验证集的预测准确率综合考虑,基于主成分分析建立的MLP神经网络模型和电子鼻结合MLP神经网络模型对苹果霉心病的判别效果最好,验证集中的正确判别率分别达到87.7%和86.2%。说明电子鼻和近红外光谱技术均可以较好地判别苹果霉心病。     

HACCP在无菌包装复原奶生产中的应用

探讨了危害分析与关键控制点(HACCP)在无菌包装复原奶产品中的应用,对无菌包装复原奶生产过程中的各个工序中可能造成的危害进行物理、化学、生物等方面的分析,确定出CCP点及其控制界限、检测体系、纠偏措施等,将生产过程中危害降到最低,有效保证产品质量和安全。     

浓缩苹果汁加工链中棒曲霉素的动态分析研究

研究了浓缩苹果汁加工过程中各工序对棒曲霉素含量的影响。结果表明,喷淋、拣选、清洗是去除棒曲霉素的关键步骤,去除率为60.18％;吸附树脂对棒曲霉素去除效果显著。此外,研究了加工季节中棒曲霉素的变化规律,为果汁加工厂家建立科学完善的HACCP管理体系提供了理论依据。     

EFFECT OF MANNITOL TREATMENT ON ULTRASOUND EMISSION DURING TEXTURE PROFILE ANALYSIS OF POTATO AND APPLE TISSUE

An ultrasound acoustic emission (AE) signal was recorded during texture profile analysis (TPA) of potato and apple tissue with different texture. The acoustic sensor was in contact with the sample through solid medium. Texture of the tissue was controlled by soaking it in different mannitol solutions. Both TPA and AE parameters change with the texture of potato and apple samples. However, correlation coefficients of linear regression of acoustic parameters are higher than TPA parameters and all of them are significant at a higher confidence level. Critical stress and strain indicate micro‐cracking of the material and they increase with decreasing tissue turgor. The ratio of the critical stress to hardness allows an analysis of sound duration. The sound lasts longer when the tissue is more turgid as a result of the decrease of critical stress to hardness ratio. Counts of AE recorded in the whole TPA test decreased logarithmically with tissue osmolality. The article showed that contact AE can be used for texture evaluation of potato and apple tissue.     

Application of ISO22000 and comparison to HACCP for processing of ready to eat vegetables: Part I

Preliminary Hazard Analysis was used to analyse and predict the occurring failure modes in a food chain system (ready to eat vegetables processing plant), in conjunction with ISO22000, the new Food Safety Management System, based on the functions, characteristics and/or interactions of the ingredients or the processes, upon which the system depends. Critical control points (CCPs) have been identified and implemented in the Hazard Analysis Critical Point Control plan. The decision table for CCP determination during processing of ready to eat vegetables is shown and compared with the ISO22000 Analysis Worksheet for determination of the prerequisite programmes. The prerequisite programmes are the main difference between the two systems. The incorporation of PrPs in the ISO22000 made the system more flexible as a smaller number of CCPs was introduced.     

Evaluation of strategies for reducing patulin contamination of apple juice using a farm to fork risk assessment model

The numerous studies conducted so far on the issue of patulin contamination have focused mainly on aspects like growth of Penicillium expansum, patulin production under different conditions and the influence of processing on the patulin concentration in apple juice. The purpose of the present study was to collect the necessary information and to develop a quantitative risk assessment model (QRAM) in order to evaluate different strategies to reduce patulin contamination. For apple juice (AJ) production 3 types of apples are considered, namely fresh apples, apples stored under cold air (short term storage) and apples stored under controlled atmosphere (CA) (long term storage). The QRAM described the complete chain from the picking of apples until storage of produced AJ. In comparison to a traditional chemical analysis, the QRAM was found accurate in predicting the concentration of patulin in cloudy and clear AJs commercialised in Belgium. Simulation of the model demonstrated that the use of apples stored under CA contributes to a large extent to the patulin contamination of AJ. Since apples stored in CA are used from more or less January onwards, AJ with high patulin concentration can be produced from January onwards. It would be useful in this respect to take this into account when sampling plans are made by apple juice producers in the framework of their HACCP-system and by governments and control agencies when monitoring programmes are elaborated. The duration of deck storage between the delivery at the apple juice producer (AJP) and the processing of the apples had a large influence on the patulin concentration, and this effect was more pronounced for apples stored under controlled atmosphere compared to apples stored under cold air. The duration of the deck storage should therefore be considered as a Critical Control Point (CCP) within HACCP-systems. Also the application of a sorting step was evaluated to be efficient to reduce the high patulin concentration in AJ. Therefore, a combination of the 2 most effective measures (namely sorting out apples with an infection lesion larger than 10 cm(2) and a reduction of the volume of CA apples) was tested and resulted in a reduction to levels below 25 μg/kg in 99.7 to 99.9% of the clear and cloudy apple juices, respectively. It is therefore advisable to include a sorting step prior to processing, when apples stored in CA are used.     

Application of ISO 22000 and comparison with HACCP on industrial processing of common octopus (Octopus vulgaris) – Part I

Critical control points (CCPs) were identified in the risk assessment of octopus ( Octopus vulgaris ) processing and implemented in the hazard analysis critical control point (HACCP) plan. In the hazard analysis worksheet the different hazards were identified at each processing stage, whereas in the HACCP plan each CCP is identified and accompanied with the relevant significant hazard, critical limit, monitoring of the CCP and corrective actions. In this work comparison of ISO 22000 analysis with HACCP is carried out over octopus processing and packaging. ISO 22000 Analysis Worksheet was employed for determination of some prerequisite programmes (PrPs). Comparison between the two systems has been carried out using the hazard analysis worksheet. The PrPs are the main difference between the two systems. The incorporation of PrPs in the ISO 22000 made the system more flexible as a smaller number of CCPs was introduced.