中文摘要：危害分析和关键控制点(HACCP)是一个过程控制系统，描述食品生产流程中的潜在危害。与通过测试最终产品确保产品安全的常规方式相反，HACCP建立了控制系统，主要针对预防措施。务必小心保证红干辣椒(RDCP)从收获到包装产品的零售过程中的质量。RDCP对取决于大气和诸如湿度、温度、贮藏及干燥的加工条件的真菌生长及霉菌毒素污染很敏感。霉菌毒素是对人体健康有毒的代谢物，需要严格的控制措施防止它们出现在RDCP中。本研究在RDCP的生产中应用HACCP体系，保证产品的安全及质量并拓展市场。确定了RDCP生产中最关键的控制点(CCPs)在于分选和干燥。显然，在处理和加工干辣椒的过程中，加工厂必须恪守GMP、GAP、GSP和卫生条例以及HACCP的开发及利用。
外文摘要：Hazard analysis and critical control points (HACCP) is a process control system describes the potential hazards during food production flow chart. In contrast to the conventional way of ensuring product safety by end-product testing, HACCP establishes control systems, focuses mainly on preventive measures. Quality of red dried chili pepper (RDCP) should be assured by taking special care from harvesting of the peppers to retailing of the packaged product. RDCP is susceptible to fungi growth and mycotoxin contamination depending on the atmospheric and processing conditions such as humidity, temperature, storage and drying. Mycotoxins, are toxic metabolites to human health and strict control measures are required for preventing their occurrence in RDCP. In this study, HACCP system was implemented during the production of RDCP to ensure the food safety and quality characteristics of products and to expand the market. The most important critical control points (CCPs) during the production of RDCP was determined as sorting and drying. It is evident that development and use of the GMP, GAP, GSP and hygienic rules as well as HACCP during handling and processing of dry chili pepper are a must for processing plants.
外文关键词：dry chili pepper；HACCP；aflatoxin
作者：Ozturkoglu-Budak, S
作者单位：Ankara Univ
期刊名称：FOOD SCIENCE AND TECHNOLOGY
期刊影响因子：0.729
出版年份：2017
出版刊次：12
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