HACCP体系在控制湿粉生产过程中米酵菌酸形成的应用

Application of the HACCP System in Controlling the Formation of Bongkrekic Acid in the Production of Wet Noodles

摘要:

危害分析与关键控制点（HACCP）是一种针对食品生产加工过程控制的预防性管理体系，可以有效提升食品企业的食品安全管理水平。该研究以广州一家湿粉生产企业为示范研究，针对湿粉生产过程发生的椰毒假单胞菌污染及其代谢产生剧毒素米酵菌酸的危害进行潜在危害分析，确定了生产过程的关键控制点，建立关键控制点（CCP）的监控、纠偏与验证程序，并提出防控措施，制定HACCP计划表，通过HACCP体系应用加强对湿粉生产过程的管控，保障湿粉质量安全。

Abstract:

Hazard analysis and critical control point (HACCP) is a preventive management system used in the control of food production and processing, which can effectively improve food safety management in food enterprises. Wet noodles are commonly associated with contamination issues; thus, a demonstration study was performed in a wet noodles production enterprise in Guangzhou, including a potential hazards analysis of contamination with Pseudomonas cocovenenans subsp. and its metabolites (highly toxic bongkrekic acid). The critical control points (CCP) of the production process were identified; CCP monitoring, correction, and verification procedures were established; and prevention and control measures were proposed. Finally, a HACCP plan was formulated. Application of the HACCP system can strengthen the management and control of the production process for wet noodles, ensuring the quality and safety of this food type.