...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Control >Microbiological indicators for the assessment of performance in the hazard analysis and critical control points (HACCP) system in meat lasagna production.
【24h】

Microbiological indicators for the assessment of performance in the hazard analysis and critical control points (HACCP) system in meat lasagna production.

机译：用于评估肉宽面条生产中危害分析和关键控制点（HACCP）系统性能的微生物指标。

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The HACCP system is being increasingly used to ensure food safety. This study investigated the validation of the control measures technique in order to establish performance indicators of this HACCP system in the manufacturing process of Lasagna Bolognese (meat lasagna). Samples were collected along the manufacturing process as a whole, before and after the CCPs. The following microorganism's indicator (MIs) was assessed: total mesophile and faecal coliform counts. The same MIs were analyzed in the final product, as well as, the microbiological standards required by the current legislation. A significant reduction in the total mesophile count was observed after cooking (p<0.001). After storage, there was a numerical, however non-significant change in the MI count. Faecal coliform counts were also significantly reduced (p<0.001) after cooking. We were able to demonstrate that the HACCP system allowed us to meet the standards set by both, the company and the Brazilian regulations, proved by the reduction in the established indicators. All rights reserved, Elsevier.
机译：HACCP系统正越来越多地用于确保食品安全。这项研究调查了控制措施技术的有效性，以便在肉酱千层面的生产过程中建立此HACCP系统的性能指标。在CCP之前和之后，在整个制造过程中收集样品。评估了以下微生物指标（MIs）：中温菌总数和粪大肠菌群总数。在最终产品以及当前法规要求的微生物标准中分析了相同的MI。烹饪后观察到总的嗜温菌总数显着减少（p <0.001）。储存后，MI计数发生了数值变化，但无明显变化。煮饭后粪大肠菌群的计数也显着降低（p <0.001）。我们能够证明，HACCP系统使我们能够满足公司和巴西法规所设定的标准，而现有指标的减少证明了这一点。保留所有权利，Elsevier。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号