Study on Microbial Control Effect of HACCP System on Quick-frozen Green Soy Bean

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (12): 222-225.

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Study on Microbial Control Effect of HACCP System on Quick-frozen Green Soy Bean

LIN Zhen, LIN Mei-Xi, CHEN Mei-Ying, CHEN Tian-Shun, CHEN Jin-Quan

1.College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2.Fujian Minzhong Organic Food Corporation, Putian 351100, China; 3.Damin Food Corporation, Zhangzhou 363000, China

Online:2007-12-15 Published:2011-11-22

Abstract

Abstract: Quick-frozen green soy bean products after the implementation of hazard analysis and critical control point(HACCP)system are sampled (capacity, sixty-three), and the detective data is discussed with statistics. The results showed that the bacteria counts obey the Weibull distribution, and the probability of eligible products which the bacteria counts fulfil the criteria of 104 CFU/g was100%, under 95% confidence level. The coliform yield is 98.4%, and E.coli yield is 100%. These prove that HACCP system is vital to control the microbial population in the quick-frozen green soy bean products well, and it is deserved to be popularized on quick-frozen vegetable products.

Key words: quick-frozen green soy bean, HACCP system, microoganism, statistics

LIN Zhen, LIN Mei-Xi, CHEN Mei-Ying, CHEN Tian-Shun, CHEN Jin-Quan. Study on Microbial Control Effect of HACCP System on Quick-frozen Green Soy Bean[J]. FOOD SCIENCE, 2007, 28(12): 222-225.

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Study on Microbial Control Effect of HACCP System on Quick-frozen Green Soy Bean

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