摘要
国际食品微生物委员会(ICMSF)提出建立食品安全目标(FSO),并提出方程。通过FSO方程建立烘焙食品微生物执行目标(PO)、食品安全目标(FSO),阐述如何对微生物初始水平H0、降低微生物水平ΣR和增加微生物水平ΣI的数据信息收集和数据分析,寻找产品微生物控制的关键要素和关键数值,为GMP和HACCP的具体执行提供有力的数据支持,确保生产的产品为100%合格品。
International Commission on Microbiological Specification for Foods(ICMSF)proposed the establishment of Food Safety Objective(FSO)and the formula.Through the establishment of microbial Performance Objective(PO)and Food Safety Objective(FSO)with FSO formula,it is expected to explain how to collect and analysis the data information to reduce the microbial level H0&ΣR and increase the microbial levelΣI,to find the key elements and key values of product microbial control,to provide strong data support for the specific execution of GMP and HACCP was provided,which could ensure the product qualification ratio is 100%.
作者
乐振窍
张细玲
LE Zhen-qiao;ZHANG Xi-ling(Dali Food Groups.Ltd,Hui’an,Fujian 362100,China)
出处
《粮油食品科技》
CAS
CSCD
2023年第3期168-174,共7页
Science and Technology of Cereals,Oils and Foods
基金
达利食品集团食品安全专项基金。
关键词
食品安全目标
微生物
焙烤食品
food safety objective
microbiology
baked food
