学生奶生产过程中生物危害控制研究.pdf

摘要学生奶质量安全是当前全社会关注的焦点,P的基本原理与方法,分析了学生奶原料乳生产过程中微生物的变化规律,研究了原料乳微生物数量随各工序点变化的情况,探讨了贮存时间与温度对原料乳生物指标和理化指标的影响,通过各工序点的危害分析确定了原料乳生产过程中的关键控制点为挤奶、贮存、运输、设备与管道的清洗消毒,并制定了控制微生物增长的措旌与方法。通过对学生奶生产、贮存、加工过程的观察与分析,研究了无菌灌装条件关键检测点的控制与保证措施,检测了包材、灌装坏境、无菌管路、设备, 操作工的消毒效果。通过生产过程中危害分析确定了学生奶生产过程中的关键控制点为原料乳的验收、UHT灭菌、灌装封合、设备与管道的清洗消毒,制定了关键控制限值、监控内容、监控措施、频率以及纠偏措施。在关键控制点体系实施后,检测结果表明原料乳的细菌总数、芽孢数、嗜冷菌数明显降低,全面升级了学生奶奶源质量,同时在采用良好生产操作规范和卫生标准操作规程基础上,验证了无菌灌装条件,将生产过程中存在的潜在危害消除或降低到了安全水平。体系的建立在生产中获得了良好效果,验证、补充和完善了传统的检验方法。通过制定学生奶关键控制点计划,进一步提高了企业的生产管理水平, 提升了产品的质量,减少了企业损失,为企业创造良好的经济效益与社会效益奠定了坚实的基础。关键词:学生奶微生物危害分析灌装环境 ABSTRACT The school milk qualitysecurity isthefocalpoint which the current society pays attention。This articlebased on the P’S principle and method,has analyzed anism’S change ruleintherawmilkproduction ofschoolmilk, has anism quantitychange situationalong withvarious working procedures,has discussed the storage time mad thetemperanu'e which how to influence biological indicator and thephysics andchemistry target ofraw milk,had determined the criticalcontrol P)through hazard analysis on various working procedures intheraw milk production process which are milking,storing, thetransportation,the equipment and thepipeline’Sclean and disinfection,and has formulated themeasure andthemethod which anism quantity. Through theobservation andanalysis on theschool milk production,storing, theprocessing control andtheguarantee measure on essential check point ofasepticpotting,examined disinfection effectofpacking material,potting environment,the aseptic pipeline,the equipment andoperator. Through hazard analysis on production process thisarticlehasdetermined the criticalcontrol point intheschool milkprocessing linewhich are the check and accept ofraw milk,UHT(ultra high temperature short time sterilization),aseptic potting,theequipment and thepipeline’S clean anddisinfection,has formulated the criticalcontrollimiting,themonitoring content,the control measure,the frequency aswell ascorr