The Study Of Technologic Safety And Deleterious Microbe Control In The Process Flow Of Shredded Pork With Pickled Mustard Tuber

This study applied HACCP (Hazard Analysis and Critical Control Point) principles to analyse the hazard in the process of shredded pork with pickled mustare tuber, and putted forward the preventive measures to its hazard. The critical control points were determined by CCP decision tree, viz. the sterilization of shredded pickled mustare tuber, deep-frying shredded pork, deep-frying accessorial material and the final sterilization. The critical Limits were established through experimentation. At the end of the study, a heat preservation storage test and safety analysis for the products was conducted. The aim of this study was to build the theory foundation and offer the safe technical condition factors for the industrialized production of the new product — shredded pork with pickled mustare tuber. The main results of the study were as follows:(1) Before the sterilization of shredded pickled mustare tuber, the average amount of thermo-acidophilic bacteria was 120cfu/g, and the bacterial spore was not be detected ; Before the sterilization of pickled mustare tuber, the amount of thermo-acidophilic bacteria was < 10cfu/g, and the bacterial spore was not be detected. The enriched culture of bacteria in the shredded pickled mustare tuber and pickled mustare tuber which were not been sterilized was conducted by the inducement of MnSO₄, through 72hours culturing, the maximal amount of thermo-acidophilic bacteria in the fluid nutrient medium of shredded pickled mustare tuber was 1.18×10⁷cfu/ml, and the percentage of the bacterial spore were about 30% in the sum of bacteria colony, while the maximal amount of thermo-acidophilic bacteria in the fluid nutrient medium of pickled mustare tuber was 3.08×l0⁶cfu/ml, and the percentage of the bacterial spore were about 27% in the sum of bacteria colony. On conducting mono-factor and orthogonal test, the critical limits of the sterilization to shredded pickled mustare tuber were established: the concentration of chlorine dioxide was 2.5mg/L, the ratio (w/w) between shredded pickled mustare tuber and water was 1:3, through 12 minutes...