Study Of Contamination And Prevention Of Mould In Dried Meat

With scientific sampling methods and logical experimental technique, this paper studies dried meat that has been polluted by mould. The result shows that the proportion of polluted dried meat is 43.2%. Aspergillus, Penicillium and Fusarium are the predominate strains of mould in dried meat. It is proposed that the standard mould content in dried meat should not be more than 50cfu/g. The investigation of workshop shows that air is a primary contaminated factor. The CCP(critical control points)in producing are materials selecting, cooking, drying, cooling and packaging. According to the investigation, preventing methods of mould are put forward. The methods include designing laminar flow shop, ultraviolet radiation, Lactic acid suffocation and disinfection. Sterilization ratio of mould is above 99% by cooking and steam. Mould is killed entirely by microwave treatment for 6 minutes. Morever water content and activity of water in treated dried meat are reduced, and the stability can be improved. It is above 99.8% by irradiation. The color and flavor of dried meat can be kept.In this thesis, the cause of pollution and measure to prevent and sterilize have been investigated. Based on the research, the problem of dried meat contaminated by mould has been solved. It can guide traditional corporation to produce dried meat.