Monitoring And Control Of The Production Process Glutinous Rice Flour Harmful Bacteria

Microbial contamination levels directly affect the quality of the glutinous riceflour safety and health. This paper studies the monitoring and control of theproduction process Glutinous Rice Flour harmful bacteria. In order to determinethe dominant bacteria that cause glutinous rice flour to decay，the major spoilagemicroorganisms in glutinous rice flour were isolated and purified by usingdifferent selective medium, and then they were identified preliminarily by colonymorphology, single cell observation with microscope and physiological andbiochemical tests. The results showed that Lactic acid bacteria, E.coli,Staphylococci, Yeasts and Molds were major spoilage microorganisms that causeglutinous rice flour to decay. After preliminary isolation and identification, twogenus of Lactobacillus， two genus of E.coli, two genus of Mold, one genus ofYeast and one genus of Staphylococcus were obtained. Lactobacillus was thedominant bacteria that cause glutinous rice flour to decay, and its number wereequivalent to bacteria number．Through analyzing the different production process of the bacterial phase, weknow that the raw material and the rinse stages of the number of Mold and Yeastare very close to the total number of colonies, and higher than other indicators; sothe raw, the rinse stage Molds and Yeasts are the advantages of spoilage bacteria.soaking, refining, filter press, hot air drying stage, two hot air drying, the finishedthese stages, the number of lactic acid bacteria is close to the total number ofcolonies, and were all higher than the other indicators. Thus, Lactic acid is themain cause of microbial deterioration of glutinous rice flour, work together withMold and Yeast, E.coli, Staphylococcus aureus. The study found that soaking stageof the microbial indicators were significantly increased, two hot air drying andfinal stage of the microbial indicators were significantly decreased, thus the keyprocedure is soaking, two hot air drying, the finished stage. we must control soaking time and ensure the cleanliness of the water quality, ensure the normalwork of hot air drying systems, packaging workshop UV intensity.Enterprise standard requires glutinous rice flour, the total number of colonies3×105cfu/g or less, taking the logarithm5.48cfu/g. Studying the glutinous riceflour at different storage temperature15℃,20℃,25℃,30℃,35℃, totalnumber of colonies in15℃storage for210days (5.456cfu/g),20℃storage for190days (5.471cfu/g),30℃storage for160days (5.475cfu/g),35℃storageafter120days (5.461cfu/g) began more than in the enterprise standard. Fivestorage temperature of the total number of colonies are on the160th day into thelogarithmic growth phase, which can be used as a key control point, enterprisesand businesses in the face of the storage time more than160days of glutinous riceflour should be taken antimicrobial and preservative measures.Using statistical process control (SPC) to monitor microbial indicators ofenterprises, drawing X-R control charts, and the process of the measurementsystem analysis, to determine the key control points for its production water,cleanliness of production workshop, the workers health status and the sterilizationeffect of UV radiation sterilization system. The research results show that notimplement the SPC technology, part of the total number of colonies glutinous riceflour in a state of out of control, After the implementation of SPC technology inthe production process, the production water, cleanliness of production workshop,the workers health status and the sterilization effect of UV radiation are all meetthe requirements, makes the total number of colonies glutinous rice flour has beenin a steady state. Implementation of SPC play a good role in monitoring theproduction environment of glutinous rice flour, and the enterprise prevent theproduction process of microbial contamination in time and effectively, to minimizethe potential hazards caused by microbial contamination, to cut the costs ofmaking the food companies, and constantly improve the quality of glutinous riceflour is of great significance.