| 生物添加剂生产加工中HACCP体系的建立 |
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| 引用本文： | 荔亮,杨波.生物添加剂生产加工中HACCP体系的建立[J].安徽农业科学,2014(6):1779-1781. |
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| 作者姓名： | 荔亮 杨波 |
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| 作者单位： | 川渝中烟工业有限责任公司成都分厂,四川成都,610066;川渝中烟工业有限责任公司成都分厂,四川成都,610066 |
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| 基金项目： | 四川省重点科技项目（2009JY0156）. |
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| 摘 要： | 目的]为有效预防雪茄原料发酵用生物添加剂的安全风险,确保产品质量安全。方法]采用危害分析与关键控制点(HACCP)体系的研究方法,对在生物添加剂生产加工过程中可能造成的潜在危害进行了物理、化学、生物的分析。结果]确定了4个关键控制点(CCP)及其关键限值(CL):CCP2原辅材料检验(CL≤国家标准规定的限量标准)、CCP1菌种保藏(CL基因序列同源性≥90%)、CCP1包装标识(CL合格率=100%)、CCP1废弃物(CL温度121~125℃、压力0.103~0.168 MPa、时间0.5~1.0 h),并建立了监控程序、纠偏措施。结论]在烟用生物添加剂生产加工中建立HACCP体系,能够将整个生产环节的危害因素降到最低限度。
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| 关 键 词： | HACCP 安全性 雪茄 生物添加剂 |
The Establishment of HACCP System in the Processing of Microbial Additives for Cigar Fermentation |
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| LI Liang,YANG Bo.The Establishment of HACCP System in the Processing of Microbial Additives for Cigar Fermentation[J].Journal of Anhui Agricultural Sciences,2014(6):1779-1781. |
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| Authors: | LI Liang YANG Bo |
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| Institution: | 1.Chuanyu Tobacco Industrial Corporation Chengdu Manufactory, Chengdu, Sichuan 610066;) |
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| Abstract: | Objective] In order to reduce the risk of security in the processing of microbial additives for cigar fermentation,ensure the product quality.Method] According to the principles of hazard analysis and critical control points（HACCP）,the potential hazards in the processing of microbial additives were analyzed from perspectives of physical,chemical and biological.Result] Four critical control points（CCP） and the critical limits（CL） were determined：CCP2 raw material inspection （CL ≤ national standard limits）,CCP1 bacteria preservation （CL gene sequence homology ≥90％）,CCP1 package label （CL qualification rate =100％）,CCP1 wastes（CL temperature 121-125 ℃,pressure 0.103-0.168 MPa,time 0.5-1 h）,the supervise procedure,correct measures,verification procedure were also established.Conclusion] The establishment of HACCP system in the processing of microbial additives helps to minimize the risk of food security. |
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| Keywords: | HACCP Security Cigar Microbial additives |
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