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目的了解珠海地区生食海产品制售过程中微生物污染状况,为安全食用生食海产品、预防食源性疾病和食物中毒提供科学依据。方法通过对生食海产品制售过程各环节的危害分析,找出关键控制点,制定合适的标准操作规程,并实施控制措施。结果引入HACCP体系后,生食海产品微生物污染水平与HACCP实施前比较明显降低,差异均有统计学意义(P<0.05),控制效果有效可行。结论经应用HACCP体系提示,建议加强对生食海产品制售场所的卫生审查、验收和监管工作,严把卫生许可关。
Objective To understand the status of microbial contamination in the process of raw seafood production and sales in Zhuhai and provide a scientific basis for safe consumption of raw seafood, prevention of foodborne diseases and food poisoning. Methods According to the analysis of the hazards in the process of raw seafood production and sale, find out the key control points, formulate the appropriate standard operation rules and implement the control measures. Results After the introduction of HACCP system, the microbial contamination of raw seafood was significantly lower than that before HACCP (P <0.05), and the control effect was effective and feasible. Conclusion HACCP system prompted the proposal to strengthen the health inspection, acceptance and supervision of raw seafood sales venues, strict hygiene clearance.