HACCP体系在果蔬流通中的应用现状
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摘要
远距离、跨区域流通是我国果蔬流通的主要模式,在此模式下,果蔬采后损耗率高达25%~30%,果蔬的品质和质量安全也难以保障。危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)是以预防为主的质量安全保证体系,能够对果蔬流通的各个环节进行全面分析,解决果蔬流通中存在的问题。本文对HACCP体系在果蔬流通中的应用现状进行了综述,归纳了果蔬流通中的潜在危害,总结了果蔬流通的关键控制点,并汇总了部分关键限值和HACCP体系的实施效果,为HACCP体系广泛应用于果蔬流通提供参考。
A long distance,trans-regional circulation is the main fruits and vegetables circulation mode in our country.In this mode,the loss rate of harvest fruits and vegetables is up to 25%~30%,and the quality and health safety are difficult to guarantee.Hazard Analysis and Critical Control Point(HACCP),a quality and safety assurance system based on prevention,can overall analyze each link of fruits and vegetables circulation and solve the problems existing in the circulation of fruits and vegetables.This paper reviews the application status of HACCP in fruits and vegetables circulation,concludes the potential hazards associated with fruits and vegetables circulation,summarizes critical control points,some critical limits as well as practical application effect of HACCP,which provides the reference for pervasive application of HACCP in fruits and vegetables circulation.
A long distance,trans-regional circulation is the main fruits and vegetables circulation mode in our country.In this mode,the loss rate of harvest fruits and vegetables is up to 25%~30%,and the quality and health safety are difficult to guarantee.Hazard Analysis and Critical Control Point(HACCP),a quality and safety assurance system based on prevention,can overall analyze each link of fruits and vegetables circulation and solve the problems existing in the circulation of fruits and vegetables.This paper reviews the application status of HACCP in fruits and vegetables circulation,concludes the potential hazards associated with fruits and vegetables circulation,summarizes critical control points,some critical limits as well as practical application effect of HACCP,which provides the reference for pervasive application of HACCP in fruits and vegetables circulation.
引文
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[2]HULEBAK K L,SCHLOSSER W.Hazard Analysis and Critical Control Point(HACCP)history and conceptual overview[J].Risk Analysis,2002,22(3):547-552.DOI:10.1111/0272-4332.00038.
[3]李艳杰.猕猴桃臭氧贮藏技术及其HACCP质量控制体系研究[D].杨陵:西北农林科技大学,2009.
[4]BENNER R A,OTWELL W S.Seafood HACCP,safety,and quality on the internet:selected site list with brief descriptions[J].Journal of Aquatic Food Product Technology,1999,8(4):3-9.DOI:10.1300/J030v08n04_02.
[5]HOGUE A T,WHITE P L,HEMINOVER F A.Pathogen reduction and Hazard Analysis and Critical Control Point(HACCP)systems for meat and poultry[J].Veterinary Clinics of North America:Food Animal Practice,1998,14(1):151-164.DOI:10.1016/S0749-0720(15)30286-3.
[6]LEE U S,KWON S C.Microbiological hazard analysis for HACCP system application to non heat-frozen carrot juice[J].Journal of Food Hygiene and Safety,2014,29(2):79-84.DOI:10.13103/JFHS.2014.29.2.079.
[7]DOMENECH E,AMOROS J A,ESCRICHE I.Effectiveness of prerequisites and the HACCP plan in the control of microbial contamination in ice cream and cheese companies[J].Foodborne Pathogens and Disease,2013,10(3):222-228.DOI:10.1089/fpd.2012.1305.
[8]MARQUES N R P,MATIAS J C D O,TEIXEIRA R D R B,et al.Implementation of Hazard Analysis Critical Control Points(HACCP)in a SME:Case study of a bakery[J].Polish Journal of Food and Nutrition Sciences,2012,62(4):215-227.DOI:10.2478/v10222-012-0057-5.
[9]DAMIKOUKA I,KATSIRIB A,TZIA C.Application of HACCP principles in drinking water treatment[J].Desalination,2007,210(1-3):138-145.DOI:10.1016/j.desal.2006.05.039.
[10]KOKKINAKIS E N,FRAGKIADAKIS G A,KOKKINAKI A N.Monitoring microbiological quality of bottled water as suggested by HACCP methodology[J].Food Control,2008,19(10):957-961.DOI:10.1016/j.foodcont.2007.10.001.
[11]熊元忠.HACCP在鲜食甜玉米生产中的应用[J].安徽农学通报,2007,13(14):213,167.DOI:10.3969/j.issn.1007-7731.2007.14.119
[12]逯文娟.我国HACCP体系应用探析[J].食品安全导刊,2013(9):22-24.DOI:10.16043/j.cnki.cfs.2013.09.016.
[13]高海生,梁建兰,柴菊华.果蔬贮藏保鲜产业现状、研究进展与科技支持[J].食品与发酵工业,2008,34(9):118-123.
[14]CERF O,DONNAT E,the Farm HACCP Working Group.Application of hazard analysis-critical control point(HACCP)princip les to primary production:What is feasible and desirable?[J].Food Control,2011,22(12):1839-1843.DOI:10.1016/j.foodcont.2011.04.023.
[15]中国标准化研究院.危害分析与关键控制点(HACCP)体系及其应用指南:GB/T 19538—2004[S].北京:中国标准出版社,2004.
[16]USALL J,TORRES R,TEIXIDON.Biological control of postharvest diseases on fruit:a suitable alternative?[J].Current Opinion in Food Science,2016,11:51-55.DOI:10.1016/j.cofs.2016.09.002.
[17]李淼,产祝龙,田世平,等.果实采后病害诱导抗性研究进展[J].保鲜与加工,2010,10(5):1-7.DOI:10.3969/j.issn.1009-6221.2010.05.002.
[18]朱明.果蔬贮藏保鲜技术与设施问答[M].北京:中国农业科学技术出版社,2016.
[19]WANG C Y.Chilling injury of fruits and vegetables[J].Food Reviews International,1989,5(2):209-236.DOI:10.1080/87559128909540850.
[20]王艳颖,胡文忠,刘程惠,等.低温贮藏引起果蔬冷害的研究进展[J].食品科技,2010,35(1):72-75,80.DOI:10.13684/j.cnki.spkj.2010.01.026.
[21]周娴,郁志芳,杜传来,等.几种林果低温贮藏的冷藏及其调控研究进展[J].南京林业大学学报(自然科学版),2004,28(3):105-110.DOI:10.3969/j.issn.1000-2006.2004.03.027.
[22]FALLIK E,BAR-YOSEF A,ALKALAI-TUVIA S,et al.Prevention of chilling injury in sweet bell pepper stored at 1.5℃by heat treatments and individual shrink packaging[J].Folia Horticulturae,2009,21(2):87-97.DOI:10.2478/fhort-2013-0141.
[23]ZHANG Z K,ZHU Q G,HU M J,et al.Low-temperature conditioning induces chilling tolerance in stored mango fruit[J].Food Chemistry,2017,219:76-84.DOI:10.1016/j.foodchem.2016.09.123.
[24]王文生,于晋泽,董成虎,等.水果贮运保鲜实用操作技术[M].北京:中国农业科学技术出版社,2016.
[25]MALDONADO R,SANCHEZ-BALLESTA M T,ALIQUE R,et al.Malate metabolism and adaptation to chilling temperature storage by pretreatment with high CO2levels in Annona cherimola fruit[J].Journal of Agricultural and Food Chemistry,2004,52(15):4758-4763.DOI:10.1021/jf0353842.
[26]佟伟,王文辉,王志华,等.不同气体贮藏条件对寒富苹果采后果实品质的影响[J].保鲜与加工,2014,14(1):15-18.DOI:10.3969/j.issn.1009-6221.2014.01.004.
[27]王鑫腾,张有林,袁帅.果品蔬菜采后生理研究进展[J].陕西农业科学,2012(5):98-102.DOI:10.3969/j.issn.0488-5368.2012.05.032.
[28]潘永贵,谢江辉.现代果蔬采后生理[M].北京:化学工业出版社,2009.
[29]王秋芳,乔勇进,王海宏,等.南方葡萄采后贮藏保鲜HACCP体系的构建[J].上海农业学报,2009,25(4):70-74.DOI:10.3969/j.issn.1000-3924.2009.04.016.
[30]崔伟伟,张强斌,朱先磊.农药残留的危害及其暴露研究进展[J].安徽农业科学,2010,38(2):883-884,889.DOI:10.3969/j.issn.0517-6611.2010.02.132.
[31]DE KOE W J.Regulations in the EU on mycotoxins in foods[J].食品科学,2002,23(11):146-154.DOI:10.3321/j.issn:1002-6630.2002.11.039.
[32]王明月,赵亚南,杨春亮,等.桂圆肉中二氧化硫残留的风险评估[J].热带作物学报,2014,35(2):396-399.DOI:10.3969/j.issn.1000-2561.2014.02.031.
[33]张艳艳,刘斌.危害分析和关键环节控制点在西兰花冷链物流中的应用研究[J].安徽农业科学,2013,41(15):6952,7035.DOI:10.3969/j.issn.0517-6611.2013.15.140.
[34]李桂峰,刘兴华.运用HACCP体系控制鲜食葡萄质量[J].四川食品与发酵,2004(2):31-34.DOI:10.3969/j.issn.1674-506X.2004.02.012.
[35]孙立荣,刘贤金.草莓质量安全HACCP体系的建立与应用[J].江苏农业科学,2006(6):402-404.DOI:10.3969/j.issn.1002-1302.2006.06.146.
[36]于新,葛焕生,关军锋.运用HACCP体系控制梨采后贮藏品质[J].保鲜与加工,2014,14(2):38-42.DOI:10.3969/j.issn.1009-6221.2014.02.009.
[37]冯雁丽.HACCP体系在蒜薹MA贮藏保鲜中的应用[D].烟台:烟台大学,2012.
[38]李桂峰,刘兴华.HACCP在鲜切红地球葡萄加工和保鲜中的应用[J].陕西农业科学,2005(2):57-60.DOI:10.3969/j.issn.0488-5368.2005.02.022.
[39]闫锦玲.葡萄贮藏保鲜技术[J].新疆农业科技,2008(4):69.DOI:10.3969/j.issn.1007-3574.2008.04.085.
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