CN102768711B - Microbiological risk assessment method for meat product processing procedure - Google Patents
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Abstract
The invention discloses a microbiological risk assessment method for the meat product processing procedure. The technical scheme is as follows: carding and processing; selecting proper modules; collecting risk data; giving the initial probability distribution of a specific batch of processed products, running the Bayesian forward inference to obtain the prevalence rate of the microbiological hazards at each node of a model as well as the bacterial colony quantity, and conducting the comprehensive assessment for the risk during the whole meat product processing procedure; collecting data in the production procedure at an end product or a certain link of the processing procedure, taking the microbe quantity at a node corresponding to the link in the model as known information so as to obtain the posterior probability at a node before the node, and positioning a link where the microbiological hazards are introduced or a link where the control measure looses efficacy. The invention has the benefits that the method can quantitatively assess the probability distribution of the microbe content in the food, so that the hazards can be discovered timely during the production process, the hazard links can be traced to the source and positioned, and the hazard scope is reduced.
Description
Technical field
The present invention relates to risk assessment technology field, especially relate to the method for microbiological hazards in a kind of qualitative assessment meat products process.
Background technology
Along with developing rapidly of economic globalization, the especially continuous expansion of food trade, the safety problem of food also just more and more internationalizes, and becomes the public health problem in the whole world.The health existence of the food-safety problem not only direct relation mankind, but also drastically influence development that is economic and society.Food safety risk mainly from physical, chemically with the harm of three kinds of character such as biological.Biohazard comprises harmful bacterium, virus, parasite and insect.In China, the food-safety problem caused by harms of microbe reaches 40% of total amount, and invasive organism is also that current global food safety endangers the most significantly.In the process that microbiological hazards is analyzed, risk assessment is core and the basis of whole analysis system.How more effectively to carry out microorganism Quantitative Risk Assessment, be the hot-point and frontier that Present Domestic is studied outward.
1998, Codex Alimentary Commission gave principle and the guide of microbiological risk assessment in standard C AC/GL30-1999.Microbiological risk assessment technology is roughly divided into quantitative risk assessment and the large class of Quantitative Risk Assessment two by it.Quantitative risk assessment artificially risk is divided into the classifications such as basic, normal, high, to weigh the size of Harmfulness analyse, Quantitative Risk Assessment is then determined the intake of hazardous material and human body is produced to the probability of ill-effect, and mathematical description is carried out to the relation between them, its result is that risk management provides great convenience, but, do not provide modeling method in the standard.
In the prior art, adopt the microbiological risk assessment model of Monte Carlo (Monte Carlo, MC) analogy method, the model describe the path in whole " from farmland to dining table ", and microorganism is to the risk of health.Each parameter (such as pollution condition, consuming frequency, growth rate, period of storage) in MC model is represented by its distribution situation in number range, therefore the obtained data that model must depend on parameter could be set up, there is no modular structure, be difficult to be used as general microorganism Quantitative Risk Assessment model framework.
Summary of the invention
The object of the invention is to the defect overcoming existing middle existence, provide a kind of method quantitatively carrying out microbiological risk assessment, scenario analysis combines with microbiology prediction by this kind of method, can be used for the Quantitative Risk Assessment of microorganism in meat products processing.It is by describing the prevalence rate of harms of microbe and the change of concentration in each treatment step, by model, can to assess in food processing and consumer behaviour specific risk mitigation strategy or suppose that scene is on the impact of food security.The technical scheme adopted is: a kind of meat products process microbiological risk assessment method, is characterized in that: described methods of risk assessment comprises the following steps:
1) combing work flow, understands fully the process parameter of the mixing of material, fractionation relation and each operation link, understands the risk factors affecting microorganism dynamic growth in process;
2) select suitable module, set up the risk path of microorganism in meat products process, tentatively determine the network structure of Bayes risk assessment models;
3) risk data is collected, by prior probability distribution and the conditional probability of each node in the statistical analysis determination Bayes risk assessment models of risk data, node be input as its father node export microorganism quantity, endanger the amount being transferred to this node by other pollution sources, export the quantity of the microorganism into this node;
4) to the converted products of a certain concrete batch, provide the initial probability distribution of each father node in Bayes risk assessment models, run Bayes's forward reasoning, the prevalence rate that the harms of microbe obtaining each node in model occurs and colony counts, comprehensive assessment is done to the risk of whole meat products process, also can carry out risk assessment to certain the part process from supplementary material reception link;
5) data in the terminal product or a certain link collection production process of process, utilize Bayes risk assessment models, using in model to should the micro organism quantity of node of link as Given information, run Bayes's backward reasoning, draw the posterior probability on the node before this node, the i.e. prevalence rate of harms of microbe and colony counts in product on node, locates link that harms of microbe is introduced into or the link that control measure lost efficacy thus.
Technical characteristic of the present invention also have: step 2) described in module comprise:
Microorganism dynamic module, described microorganism dynamic module describe growth of microorganism, suppressed, be eliminated three kinds of situations, its mathematical function express formula be F (N
j)=F (N
j-1)+f
j, wherein operating procedure j, f when microorganism is in growth conditions
jpositive function, f when microorganism is in suppressed state or is eliminated
jit is negative function;
Material processing module, described material processing module describes the change of microbial biomass in the meat products that material causes, material process comprises mixing and the fractionation of material, mixing be in various raw material sources microbial profile and, fractionation is that the microorganism on a product is divided into many parts;
Harm shift module, described harm shift module describes frequency and the probability distribution thereof that risk factors pollute meat products, and mathematical description is if (0,0, P), and represent, if risk does not exist, the probability distribution of microbial biomass is 0; If risk exists, the probability distribution of microbial biomass is P, P can be discrete distribution, also can continuous distributed; The ratio that microorganism transfers to the amount on food represents with function g, and g is relevant with factors such as operating time, temperature, contacts area.
Technical characteristic of the present invention also has: step 1) described in process the mode that parameter comprises the operating time, temperature, operating personnel contact meat products, the disinfection way using equipment utensil and sterilization frequency.
Technical characteristic of the present invention also has: step 1) described in risk factors comprise temperature, environmental sanitation situation, operating personnel's sanitary conditions, use and establish the sanitary conditions of utensil.
Technical characteristic of the present invention also has: described microorganism not producing ectotoxic food borne bacteria, by causing human infection to the absorption of viable bacteria, comprising salmonella.
Technical characteristic of the present invention also have: described salmonella is present in round ham, step 1) described in production procedure comprise:
11) raw material receives: round ham raw material is generally Frozen Pork, library storage certain hour is entered after buying, storing temperature-18 DEG C, the risk factors that this link need be considered comprise bacterial bearing rate and the content of molds of raw meat, the storage temperature of raw material and time, in storing process, the growth of salmonella is suppressed;
12) thaw: this link need consider the environment that thaws of raw meat, major risk factors is variations in temperature when thawing, and in this link, temperature rising can cause Salmonella growth, with lower than 12 DEG C as a reference;
13) auxiliary material is added: auxiliary material itself may be salmonella-polluted, therefore bacterial bearing rate and the content of molds of considering auxiliary material is needed, add the inventory that auxiliary material changes goods in process simultaneously, there is material mixed process, this link needs to describe by harm transfer and mixing of materials two process risk modules;
14) tumbling: this link supplementary material is put into tumbling machine to process, the main time considering tumbling, and thoroughly may not introduce the pollution of salmonella due to tumbling machine sterilization, workshop temperature is not higher than 12 DEG C;
15) filling: this link need the risk factors considered to comprise temperature that meat stuffing enters to filled required time and product, and may due to bottle placer introduce salmonella-polluted; Be filled into the sausage of casing at this link merogenesis, therefore this link need comprise material fractionation module, and workshop temperature is not higher than 12 DEG C;
16) boiling and drying: this link operation can suppress microbial growth in product, and the risk factors that need consider comprise temperature and duration, steaming temperature is 82 ~ 83 DEG C, more than 30 minutes time; Food deep temperature must reach 80 DEG C, and salmonella could be dead; Come out of the stove when product temperature being down to below 38 DEG C after boiling, after carrying out cold water spraying cooling, put into chilling room, between airing, dry up surperficial steam;
17) pack: this link need consider that workshop temperature remains on less than 12 DEG C because the risk endangered introduced by packaging material;
18) vanning warehouse-in: this link need consider the duration that product stores in warehouse and MW temperature, and finished product storing temperature is at 0 ~ 4 DEG C.
Technical characteristic of the present invention also has: described microorganism is Listeria Monocytogenes.
Technical characteristic of the present invention also have: described Listeria Monocytogenes is present in low temperature sandwich ham, step 1) described in production procedure comprise:
11) raw meat thaws: meat central temperature about 0 DEG C, surface temperature less than 8 DEG C, operation room temperature less than 15 DEG C, and the cube meat chosen weighs 0.7 ~ 1.0 kilogram;
12) pickle: during butcher's meat, amount on the rocks is no less than 1/3 of the salt water yield, phosphate warm water thoroughly dissolves, the brine temp prepared is lower than 5 DEG C, injection volume should control more than 35%, pressure, speed will be stablized, when injector breaks down, charging should be stopped at once, and between the meat chosen is pushed refrigerator or pickling, after injection, temperature is not higher than 8 DEG C, and pickling a temperature should at-2 ~ 4 DEG C, and when pickling, tumbling revolution is no less than 1080 circles, opening temperature is at 5 ~ 8 DEG C, and salting period is no less than 16 hours;
13) prepare burden: the secondary tumbling number of turns is no less than 1440 circles, opening temperature is at 5 ~ 8 DEG C, after going out tank, by the meat grinder strand system of material with 25 millimeters of apertures, after strand, filling temperature at about 8 DEG C, from secondary tumbling to filling, should should be carried out as early as possible, as equipment is abnormal, the filling prepared should be pushed in time in pickling;
14) record: semi-finished product are the storage period before sterilization, be no more than 20 minutes summer, be no more than 40 minutes winter, if overstock too much, in time semi-finished product are pushed between pickling, and stop recording;
15) sterilization: sterilization water changes weekly once winter, 2 days summers changed once, and to ensure clean water quality, especially during back-pressure, pressure should keep stable, and product fully cools retort planted agent, and central temperature, below 25 DEG C, can take the dish out of the pot;
16) refrigerate: the product that will take the dish out of the pot is rinsed well, dries, labelled, is stored in refrigerator, and refrigerator temperature at 0 ~ 4 DEG C, should be undertaken by the principle of FIFO during outbound.
Beneficial effect of the present invention is: 1) the invention provides a kind of qualitative assessment method of microbiological hazards in meat products after processing, pollution frequency and the level of harms of microbe in meat products after processing can be provided, be applicable to by batch in units of the process of carrying out, by by microorganism dynamic growth, material process, risk factors modularization, set up the risk path of microorganism in process, the microbiological risk assessment solution of process is provided, realizes the assessment to microorganism in food harm contamination probability and level after processing.
2) the invention discloses process risk assessment procedures, the probability distribution of energy qualitative assessment microorganism in food content, be convenient to Timeliness coverage harm among production process, trace to the source and locate harm link, realize the adjustment of production line in time, reduce damaging range, reduce loss, save cost, improve the ability of microbiological hazards in enterprise's prevention and corntrol food processing process.
Accompanying drawing explanation
Accompanying drawing 1 is that embodiment one work flow contrasts figure with microbiological hazards module, and accompanying drawing 2 is that embodiment two work flow contrasts figure with microbiological hazards module.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is specifically described.Microbiological risk assessment to be intended to obtain in food pathogen or toxin in supply chain dynamically, approach and produce all real informations such as source, comprise raw-material background, the producer and equipment characteristic and consumer's use etc.Risk assessment also will provide information of forecasting to help the impact in management new raw material source, the composition of product, the change of consumer groups and control measure, comprise the evaluation of mankind's degree of exposure that is actual or prediction, in addition, also to pay close attention to content and the toxic degree of microorganism in raw material, evaluate impact and the change in each stage in supply chain.
For microbiological factor, risk assessment by based on the potential degree of microorganism or endotoxin contamination and dietary information, wishes the bacterial bearing rate of route of exposure different phase by food; The data reported should provide the full details of research method, comprises sampling spot/time, the relation of sample and total number, and the micro-biological process used; Encouragement obtains quantitative data, if there have been such data, just can carry out sufficient risk assessment, with investigate reduce risk policy effect (as in cooling water chlorination), or compare other optional measures (as Air flow cools immersion liquid).
At occurring in nature, Mathematical Modeling by static state or dynamically can describe.Dynamic model describes a process entirely temporally, and static models are it is considered that stage of certain process on a particular point in time.Dynamic model is generally constructed by the differential equation, and this equation is used for the speed in full-time interior descriptive model variable change.Static models are it is considered that the possibility of event generation in special time, the possibility such as infected by the consumption of broiler chicken product, or over a period to come, infect the possibility of introducing in such as 1 year, but the secondary model of many assessments also can be included into dynamic model in some degree.
The level of microorganism pathogen is dynamic, even if when its level is very low, if have reasonable time and temperature, it also can be bred very soon, therefore risk assessment will describe and consume whole approach from producing to, evaluation personnel to predict the scope that may expose with can reacting processing link on the impact of food.Such as hygienic design, cleaning-sterilizing, time and the aspect such as temperature and consumption mode.
For different link microbiological risk assessment, can set up multiple model or single model, each model has oneself unit module.
Risk assessment is under certain confidence level, the possibility that evaluation microorganism pathogen and microbial toxin occur in consumption.Need to consider whether in food, whether component is conducive to growth of pathogenic bacteria, adopt incorrect process in following process process; Affect the processing of growth of microorganism and death, packaging, storage ambient condition, these conditions mainly comprise the gas composition etc. of storage temperature, envionmental humidity and environment, in addition other correlative factors are also had, the existence of such as pH value, moisture, water activity, nutrient content, antibacterial material and the existence etc. of competition microorganism; Pathogen contamination frequency and the level in these food, such as these influence factors have pathogen characteristic, microorganism in food ecology, raw material initial contamination; Consumption mode, relevant to consumption mode has social economy, culture background, religious belief, seasonality, age differences, areal variation and consumer taste and behavior.
Each pathogen or the toxin information that produces, increase and reduce of main Collection and analysis in risk assessment processes in stage, and evaluate its impact on product.
1) harmful microorganism in raw material: the frequency of contamination of raw material and level; Contamination of raw material scope; Data Source (sample analysis or predictability); The uncertainty of assessment and changeability.
2) impact of processing and depollution: results before Raw material processing, process and the impact stored, all processing and decontamination steps are on pathogen level impact after manufacture; The uncertainty of assessment and changeability.
3) generation of pathogen toxin: the toxigenic possibility of microorganism in raw material and product; The changeability of assessment and uncertainty.
4) to process or polluting again after depolluting: in finished product, pollute frequency again; Processing and the level polluted again occurs after depolluting; The changeability of assessment and uncertainty.
5) primary package: product has primary package after depolluting? is it to how stoping the validity polluted again before consumption if had? the frequency polluted again after packaging and quantity; The changeability of assessment and uncertainty.
6) impact of storage and sale: the environment stored and sell and the impact that the hazards identification of product is produced; For the impact of toxin producing microorganism storage condition; The changeability of assessment and uncertainty.
7) impact of food preparation or the cooking: the impact of food on microorganism level and endotoxin level in preparation or the cooking; The changeability of assessment and uncertainty.
8) consumer uses: pollute in product consumption again; The changeability of assessment and uncertainty.
9) food intake: certain scenarios or the level of food consumption after the regular period; The changeability of assessment and uncertainty.
10) Exposure Assessment: endanger the possible level at a certain consuming point; The changeability of assessment and uncertainty.
As the present invention, the invention discloses a kind of meat products process microbiological risk assessment method, meat products refers to that by livestock meat be primary raw material, through cold cuts manufactured goods or the semi-finished product of seasoning making, as sausage, ham, Baconic, dry fruit beetle, barbecue meat etc., this kind of methods of risk assessment comprises the following steps:
1) combing work flow, understand fully the process parameter of the mixing of material, fractionation relation and each operation link, the mode that this process parameter can be the operating time, temperature, operating personnel contact meat products, the disinfection way using equipment utensil and sterilization frequency etc., understand the risk factors affecting microorganism dynamic growth in process, risk factors can be the sanitary conditions of temperature, environmental sanitation situation, operating personnel's sanitary conditions, use equipment utensil;
2) select suitable module, set up harms of microbe in meat products process risk path, tentatively determine the network structure of Bayes risk assessment models, module comprises:
Microorganism dynamic module, described microorganism dynamic module describe growth of microorganism, suppressed, be eliminated three kinds of situations, its mathematical function express formula be F (N
j)=F (N
j-1)+f
j, wherein operating procedure j, f when microorganism is in growth conditions
jpositive function, f when microorganism is in suppressed state or is eliminated
jit is negative function;
Material processing module, described material processing module describes the module of the change of microbial biomass in the meat products that material causes, material process comprises mixing and the fractionation of material, mixing be in various raw material sources microbial profile and, fractionation is that the microorganism on a product is divided into many parts;
Harm shift module, described harm shift module describes frequency and the probability distribution thereof that risk factors pollute meat products, and mathematical description is if (0,0, P), and represent, if risk does not exist, the probability distribution of microbial biomass is 0; If risk exists, the probability distribution of microbial biomass is P, P can be discrete distribution, also can continuous distributed; The ratio that microorganism transfers to the amount on food represents with function g, and g is relevant with factors such as operating time, temperature, contacts area;
3) risk data is collected, by prior probability distribution and the conditional probability of each node in the statistical analysis determination Bayes risk assessment models of risk data, node be input as its father node export microorganism quantity, endanger the amount being transferred to this node by other pollution sources, export the quantity of the microorganism into this node;
4) to the converted products of a certain concrete batch, provide the initial probability distribution of each father node in Bayesian network risk evaluation model, run Bayes's forward reasoning, the prevalence rate that the harms of microbe obtaining each node in model occurs and colony counts, comprehensive assessment is done to the risk of whole meat products process, also can carry out risk assessment to certain the part process from supplementary material reception link;
5) data in the terminal product or a certain link collection production process of process, utilize Bayesian network risk evaluation model, in a model to should the micro organism quantity of node of link as Given information, run Bayes's backward reasoning, draw the posterior probability on this node node until then, the i.e. prevalence rate of harms of microbe and colony counts in product on node, locates link that harms of microbe is introduced into or the link that control measure lost efficacy thus.
This kind of methods of risk assessment and traditional simulation evaluation method are compared, in table 1.
Table 1: methods of risk assessment disclosed in the present invention compares with traditional simulation methods of risk assessment
Embodiment one: round ham process salmonella methods of risk assessment.
Salmonella addicted to warm nature, optimum growth temperature 37 DEG C, but also can growth and breeding 18 ~ 20 DEG C time, and have suitable winter resistance.Salt tolerance is very strong, can survive 2 ~ 3 months in the salted fish, butcher's meat of saliferous 10% ~ 15%.Well-grown under high-moisture activity, when water activity grows suppressed lower than less than 0.94, heat resistance is poor, just can be killed through 20 ~ 30 minutes at 60 DEG C.
Step 1: combing production procedure, investigation various risks factor.
1) raw material receives: the raw material of round ham is generally Frozen Pork, enters the library storage regular hour after buying, storing temperature-18 DEG C.The risk factors that this link need be considered comprise bacterial bearing rate and the content of molds of raw meat, and the storage temperature of raw material and time, in storing process, the growth of salmonella is suppressed;
2) thaw: this link need consider the environment that thaws of raw meat, major risk factors is variations in temperature when thawing, and in this link, temperature rising can cause Salmonella growth, with lower than 12 DEG C as a reference;
3) add auxiliary material: auxiliary material itself may be salmonella-polluted, therefore need bacterial bearing rate and the content of molds of considering auxiliary material; Add the inventory that auxiliary material changes goods in process simultaneously, there is material mixed process; Therefore this link needs to describe by harm transfer and mixing of materials two process risk modules;
4) tumbling: this link supplementary material is put into tumbling machine to process, the main time considering tumbling, and thoroughly may not introduce the pollution of salmonella due to tumbling machine sterilization, workshop temperature is not higher than 12 DEG C;
5) filling: this link need the risk factors considered to comprise temperature that meat stuffing enters to filled required time and product, and may due to bottle placer introduce salmonella-polluted; Be filled into the sausage of casing at this link merogenesis, therefore this link need comprise material fractionation module, workshop temperature is not higher than 12 DEG C;
6) boiling and drying: this link operation can suppress microbial growth in product, and the risk factors that need consider comprise temperature and duration, steaming temperature is 82 ~ 83 DEG C, more than 30 minutes time; Food deep temperature must reach 80 DEG C, and salmonella could be dead; Come out of the stove when product temperature being down to below 38 DEG C after boiling, after carrying out cold water spraying cooling, put into chilling room, between airing, dry up surperficial steam;
7) pack: this link need consider that workshop temperature remains on less than 12 DEG C because the risk endangered introduced by packaging material;
8) vanning warehouse-in: this link need consider the duration that product stores in warehouse and MW temperature, and finished product storing temperature is at 0 ~ 4 DEG C.
Step 2: set up risk path salmonella-polluted in round ham process, identifies the process risk module that each link of processing is corresponding, sees Fig. 1.
The pollution source of salmonella roughly can be analyzed to raw material, auxiliary material, tumbler, bottle placer, packaging material five sources, therefore has above-mentioned five harm shift modules in model;
In process, the process parameter of each operation link, as thaw point, tumbling temperature, filling temperature, steaming temperature, storage temperature etc. can affect the dynamic growth of salmonella, describes with microorganism dynamic module in model accordingly; Particularly, link of thawing, tumbling link, filling link are growth of microorganism module, and steaming and put in storage storage link is Antimicrobial module;
In tumbling link, add due to auxiliary material the mixing creating material, describe with material processing module; In packaging link, lot product is divided to be packaged as product pocket, splits describe with the material in material processing module.
Step 3: collect risk data, by prior probability distribution and the conditional probability of the statistical analysis Confirming model interior joint of risk data, node variable depends on conditional probability, table 2 and table 3 give example.Node variable Y depends on X, conditional probability P (Y|X)=P (X, Y)/P (X).
Table 2: risk data table
| N | N 1 | N 2 | N 3 | N 4 | N 5 | N 6 | N 7 | N 8 | N 9 |
| 1 | Very | 0.01 | 1.0233 | Very | 1.04 | 1.0965 | 2.1365 | 1.53 | 0.32 |
| 2 | Very | 0.20 | 1.5849 | False | 0 | 0 | 1.5849 | 0.24 | 0.06 |
| 3 | Very | 0.15 | 1.4125 | Very | 1.06 | 1.1482 | 2.2082 | 1.86 | 0.49 |
| 4 | Very | 0.08 | 1.2023 | Very | 1.02 | 1.0471 | 2.0671 | 1.72 | 0.43 |
| … | … | … | … | … | … | … | … | … | … |
Table 3: node/variable/probability distribution table
Step 4: according to conditional probability rational formula, runs Bayes's forward reasoning, and the prevalence rate that the harms of microbe obtaining each node in model occurs and colony counts, assess the risk of meat products process.
Step 5: to the converted products of a certain concrete batch, data in the terminal product or a certain link collection production process of process, the harms of microbe such as utilizing fast detector to detect on a production line can not to occur or harm quantity exceed standard, utilize Bayesian network risk evaluation model, the micro organism quantity of node corresponding with this link is in a model as Given information, utilize formula P (Y|X)=P (X, Y) P (X)/∑ xP (X, Y) Bayes's backward reasoning is run, draw the posterior probability on the node before this link, the i.e. prevalence rate of harms of microbe and colony counts in product on node, locate the link that the link that is introduced into of harms of microbe or control measure lost efficacy thus.
Embodiment two: Listeria monocytogenes methods of risk assessment in low temperature sandwich ham.
Listeria Monocytogenes, all can grow at 5 ~ 45 DEG C, at 5 DEG C of low-temperature epitaxies, is the characteristic of this bacterium.This bacterium can kill through 58 ~ 59 DEG C for 10 minutes, can survive 1 year at-20 DEG C.This bacterium is alkaline-resisting not acidproof, still can grow when pH value is 9.6, can grow in 10%NaC l.Can survive 8 weeks at the 20%NaC l of 4 DEG C, 63 DEG C of heating death in more than 10 minutes.Do not affect the survival of this bacterium in common cure foods, can freezing, Ultraviolet radiation be resisted repeatedly.
Step 1: combing production procedure, investigation various risks factor.
1) raw meat thaws: meat central temperature about 0 DEG C, surface temperature less than 8 DEG C, operation room temperature less than 15 DEG C, the heavy 0.75-1.0 kilogram of the cube meat chosen;
2) pickle: during butcher's meat, amount on the rocks is no less than 1/3 of the salt water yield, phosphate warm water thoroughly dissolves, and the brine temp prepared is lower than 5 DEG C, and injection volume should control more than 35%, and pressure, speed will be stablized.If injector breaks down, charging should be stopped at once, and the meat chosen is pushed away people's refrigerator (between pickling).After injection, temperature is not higher than 8 DEG C, and pickling a temperature should at-2 ~ 4 DEG C.When pickling, tumbling revolution is no less than 1080 circles, and opening temperature is at 5 ~ 8 DEG C, and salting period is no less than 16 hours;
3) prepare burden: the secondary tumbling number of turns is no less than 1440 circles, opening temperature is at 5 ~ 8 DEG C, and after going out tank, by the meat grinder strand system of material with 25 millimeters of apertures, after strand, filling temperature should at about 8 DEG C.From secondary tumbling to filling, should carry out as early as possible, if the equipment of chance is abnormal, the filling prepared should be pushed in time in pickling;
4) record: semi-finished product are the storage period before sterilization, be no more than 20 minutes summer, be no more than 40 minutes winter, if overstock too much, in time semi-finished product are pushed between pickling, and stop recording;
5) sterilization: sterilization water changes weekly once winter, 2 days summers changed once, to ensure clean water quality.Especially during back-pressure, pressure should keep stable.Product fully cools retort planted agent, and central temperature, below 25 DEG C, can take the dish out of the pot;
6) refrigerate: the product that will take the dish out of the pot is rinsed well, dries, labelled, is stored in refrigerator.Refrigerator temperature should at 0 ~ 4 DEG C; Undertaken by the principle of FIFO during outbound.
Step 2: set up the risk path that in low temperature sandwich ham process, Listeria Monocytogenes pollutes, identifies the process risk module that each link of processing is corresponding, sees Fig. 2.
Step 3: collect risk data, by prior probability distribution and the conditional probability of the statistical analysis Confirming model interior joint of risk data, table 2 and table 3 give example.
Step 4: according to conditional probability rational formula, runs Bayes's forward reasoning, and the prevalence rate that the harms of microbe obtaining each node in model occurs and colony counts, assess the risk of meat products process,
Step 5: to the converted products of a certain concrete batch, data in the terminal product or a certain link collection production process of process, the harms of microbe such as utilizing fast detector to detect on a production line can not to occur or harm quantity exceed standard, utilize Bayesian network risk evaluation model, the micro organism quantity of node corresponding with this link is in a model as Given information, utilize formula P (Y|X)=P (X, Y) P (X)/∑ x P (X, Y) Bayes's backward reasoning is run, draw the posterior probability on the node before this link, the i.e. prevalence rate of harms of microbe and colony counts in product on node, locate the link that the link that is introduced into of harms of microbe or control measure lost efficacy thus.
Certainly, above-mentioned explanation is not limitation of the present invention, and the present invention is also not limited only to above-mentioned citing, and the change that those skilled in the art make in essential scope of the present invention, remodeling, interpolation or replacement, also belong to protection scope of the present invention.
Claims (6)
1. a meat products process microbiological risk assessment method, is characterized in that: described methods of risk assessment comprises the following steps:
1) combing work flow, understands fully the process parameter of the mixing of material, fractionation relation and each operation link, understands the risk factors affecting microorganism dynamic growth in process;
2) select module, set up the risk path of microorganism in meat products process, tentatively determine the network structure of Bayes risk assessment models;
3) risk data is collected, by prior probability distribution and the conditional probability of each node in the statistical analysis determination Bayes risk assessment models of risk data, node be input as its father node export microorganism quantity, endanger the amount being transferred to this node by other pollution sources, export the quantity of the microorganism into this node;
4) to the converted products of a certain concrete batch, provide the initial probability distribution of each father node in Bayes risk assessment models, run Bayes's forward reasoning, the prevalence rate that the harms of microbe obtaining each node in model occurs and colony counts, comprehensive assessment is done to the risk of whole meat products process, also can carry out risk assessment to certain the part process from supplementary material reception link;
5) data in the terminal product or a certain link collection production process of process, utilize Bayes risk assessment models, using in model to should the micro organism quantity of node of link as Given information, run Bayes's backward reasoning, draw the posterior probability on the node before this node, the i.e. prevalence rate of harms of microbe and colony counts in product on node, locates link that harms of microbe is introduced into or the link that control measure lost efficacy thus;
Step 2) described in module comprise:
Microorganism dynamic module, described microorganism dynamic module describe growth of microorganism, suppressed, be eliminated three kinds of situations, it is F (Nj)=F (Nj-1)+fj that its mathematical function expresses formula, wherein operating procedure j, when microorganism is in growth conditions, fj is positive function, and when microorganism is in suppressed state or is eliminated, fj is negative function;
Material processing module, described material processing module describes the change of microbial biomass in the meat products that material causes, material process comprises mixing and the fractionation of material, mixing be in various raw material sources microbial profile and, fractionation is that the microorganism on a product is divided into many parts;
Harm shift module, described harm shift module describes frequency and the probability distribution thereof that risk factors pollute meat products, and mathematical description is if(0,0, P), represent, if risk does not exist, the probability distribution of microbial biomass is 0; If risk exists, the probability distribution of microbial biomass is P, P can be discrete distribution, also can continuous distributed; The ratio that microorganism transfers to the amount on food represents with function g, and g and operating time, temperature, contact area factor are relevant.
2. according to the meat products process microbiological risk assessment method described in claim 1, it is characterized in that: described in step 1), process the mode that parameter comprises the operating time, temperature, operating personnel contact meat products, the disinfection way using equipment utensil and sterilization frequency.
3. according to the meat products process microbiological risk assessment method described in claim 1, it is characterized in that: risk factors described in step 1) comprise the sanitary conditions of temperature, environmental sanitation situation, operating personnel's sanitary conditions, use equipment utensil.
4., according to the meat products process microbiological risk assessment method described in claim 1, it is characterized in that: described microorganism does not produce ectotoxic food borne bacteria, by causing human infection to the absorption of viable bacteria, comprises salmonella.
5., according to the meat products process microbiological risk assessment method described in claim 1, it is characterized in that: described microorganism is Listeria Monocytogenes.
6., according to the meat products process microbiological risk assessment method described in claim 5, it is characterized in that: described Listeria Monocytogenes is present in low temperature sandwich ham, and production procedure described in step 1) comprises:
11) raw meat thaws: meat central temperature 0 DEG C, surface temperature less than 8 DEG C, operation room temperature less than 15 DEG C, and the cube meat chosen weighs 0.75 ~ 1.0kg;
12) pickle: during butcher's meat, amount on the rocks is no less than 1/3 of the salt water yield; phosphate warm water thoroughly dissolves; the brine temp prepared is lower than 5 DEG C; injection volume should control more than 35%, and pressure, speed will be stablized, when injector breaks down; charging should be stopped at once; and between the meat chosen is pushed refrigerator or pickling, after injection, temperature is not higher than 8 DEG C, and salting period is no less than 16h;
13) prepare burden: the secondary tumbling number of turns is no less than 1440 circles, opening temperature at 5 ~ 8 DEG C, after going out tank, will the material meat grinder in 25mm aperture strand system, after strand, filling temperature should at 8 DEG C, from secondary tumbling to filling, should carry out as early as possible, as equipment is abnormal, the filling prepared should be pushed in time in pickling;
14) record: semi-finished product are the storage period before sterilization, be no more than 20 minutes summer, be no more than 40 minutes winter, if overstock too much, in time semi-finished product are pushed between pickling, and stop recording;
15) sterilization: sterilization water changes weekly once winter, 2 days summers changed once, and to ensure clean water quality, especially during back-pressure, pressure should keep stable, and product fully cools retort planted agent, and central temperature, below 25 DEG C, can take the dish out of the pot;
16) refrigerate: the product that will take the dish out of the pot is rinsed well, dries, labelled, is stored in refrigerator, and refrigerator temperature at 0 ~ 4 DEG C, should be undertaken by the principle of FIFO during outbound.
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