Application of hazard analysis critical control points (HACCP) system to vacuum-packed sauced pork in Chinese food corporations

作者：Wang Di; Wu HongNian; Hu XueTing; Yang MingLiang; Yao Ping; Ying ChenJiang; Hao LiPing; Li LieGang^*

来源：Food Control, 2010, 21(4): 584-591.

DOI：10.1016/j.foodcont.2009.08.009

• HACCP
• Vacuum-packed sauced pork
• Chemical and microbiological contaminants

Our study aims to establish an HACCP system which was implemented for the quality assurance of vacuum-packed sauced pork processing in Chinese food corporations. After identified hazards, the critical control points were defined using a decision tree. In addition, the vacuum-packed sauced pork products, manufactured by three corporations, were detected for chemical and microbial contaminants before and after the implementation of the HACCP system, respectively. According to the national food hygiene standards accepted by PR China, for nitrite, aerobic plate count and coliforms, the percentage of products obtained before vs. after the implementation of HACCP satisfying the standards was 86.2% vs. 100%, 71.3% vs. 96.4% and 71.3% vs. 95.5%, respectively. In conclusion, the contaminants of vacuum-packed sauced pork can be reduced or eliminated if an HACCP system is applied effectively.

• 出版日期2010-4
• 单位华中科技大学