FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (4): 206-209.

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Application of HACCP in Processing of Dried Xianggu Mushroom

 CHEN  De-Jing, LI  Xin-Sheng   

  1. Bio-resources Key Laboratory of Shanxi Province,Shanxi University of Technology
  • Online:2004-04-15 Published:2011-10-24

Abstract: Dried xianggu mushroom are easy to mildew and to be insect pest and it contains pesticide and sulphur dioxide whichare harmful to the costumers health. In according to HACCP, the all hazard factors were analyzed and critical control point wereset up to dried xianggu mushroom, and then the quality of productions were improved by preventive measures.

Key words: HACCP, dry xianggu mushroom, application