即食食品微生物限量对比分析.docxVIP

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即食食品微生物限量对比分析

目录

一、内容描述................................................3

1.研究背景与意义........................................4

2.微生物限量标准的重要性................................5

3.分析目的与方法........................................6

二、即食食品分类............................................7

1.罐头类................................................8

2.肉制品类..............................................9

3.米面制品类...........................................10

4.乳制品类.............................................12

5.调味品类.............................................13

三、即食食品微生物限量标准.................................15

1.国家标准.............................................16

1.1食品安全国家标准..................................16

1.2食品质量标准......................................17

2.行业标准.............................................19

3.地方标准.............................................20

四、微生物限量对比分析.....................................21

1.微生物种类与限量要求.................................22

1.1菌落总数..........................................23

1.2大肠菌群..........................................24

1.3沙门氏菌..........................................25

1.4致病菌............................................25

2.不同类别即食食品的微生物限量对比.....................27

2.1罐头类............................................28

2.2肉制品类..........................................29

2.3米面制品类........................................30

2.4乳制品类..........................................32

2.5调味品类..........................................33

3.国内外标准差异分析...................................35

五、即食食品微生物控制措施.................................36

1.原料控制.............................................37

2.加工过程控制.........................................38

3.包装与储存控制.......................................39

4.运输与销售控制.......................................41

5.食品安全监测与检测...................................41

六、结论与建议.................................