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投稿时间：2020-01-07
投稿时间：2020-01-07
中文摘要: 通过测定鲜湿米粉生产线的关键生产环节的菌落总数和大肠菌群数，得到菌落总数和大肠菌群数生长和繁殖状况，从而分析生产过程造成产品污染的主要原因，确定主要污染环节控制抑菌的方案。结果表明：浸米温度、pH值、鲜湿米粉冷却和器具消毒方法对产品的污染影响最大，当浸米温度较低（10℃～15℃），pH 3.0，冷却水中ClO2有效浓度达到20 mg/L，用浓度为75 mg/L和15 mg/L的ClO2溶液分别清洗冷却水槽和员工双手表面，对鲜湿米粉的微生物污染的预防效果最佳。
Abstract:By measuring the total number of colonies and coliforms in the key production link of fresh and wet rice flour production line，the growth and reproduction status of the total number of colonies and coliforms were obtained，so as to analyze the main causes of product pollution in the production process and determine the program of controlling and inhibiting the bacteria in the main pollution link.The results showed that the leached temperature，pH value，fresh and wet rice noodles cooling and utensils disinfection method had the greatest effect in the pollution to the product，when the temperature ofthe dip meter（10℃-15℃），pH 3.0，cooling water in the ClO2effective concentrated up to 20 mg/L，and with the concentrated of 75 mg/L respectively and 15 mg/L ClO2solution processed cooling tank and surface cleaned staff hands prevention of microbial contamination of fresh wet rice noodles best.
keywords: fresh and wet rice noodles safety control microbial contamination sterilization microbiological control
文章编号：202024032 中图分类号： 文献标志码：
基金项目:广西食品安全地方标准制修订项目（桂地标食2019003号）
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