Measures to prevent microbial contamination of aquatic products and aquatic products
作者：admin 点击次数：126 发布时间：2025-06-09
(1) Raw material hygiene requirements: Raw materials used for aquatic product processing must meet food hygiene requirements. Raw materials that are spoiled and contaminated with harmful, toxic, and odorous substances shall not be processed into aquatic food.
(2) Hygiene requirements for excipients
1. Processing water
According to the requirements of processing technology, the processing water of aquatic products can be divided into two types: fresh water and seawater. The freshwater used for processing must comply with the "(GB 5749--2006) Sanitary Standard for Drinking Water", and the seawater for processing should meet the "(GB 3097-1997) Seawater Quality Requirements", and shall not be taken from the abnormal seawater discharge port.
2. Ice for processing
The preservation, transportation and storage of aquatic products are inseparable from ice, and there are two kinds of ice currently used: artificial ice and natural ice. Ice for the processing of aquatic products must be made from tap water or well water that meets the quality standards for drinking water. The production method of artificial ice can generally adopt the brine indirect cooling ice making method, the flake ice machine ice method and the rapid ice making method. However, the ice produced by the brine indirect cooling ice production method is of the best quality, and it is widely used by enterprises such as aquatic product processing and refrigerated transportation. Natural ice is mostly in the cold season in the north, when the river freezes, the ice layer is broken, the ice is taken out, and the ice is stored for later use. Because this kind of ice contains many impurities, it does not meet the requirements of food hygiene and should not be used to process aquatic products.
3. Processing salt Salt has a good dehydration and osmotic effect on food, and is widely used in aquatic product processing, such as pickled aquatic products, fermented aquatic products, etc. In some cases, canned fish and dried smoked products are often used as an intermediate process for processing. The salt used in pickled products should be clean and odorless. The salt used in canned production should be refined salt, which is required to be white and dry, and contains more than 98.5% sodium chloride.
From the perspective of processing technology and hygiene of aquatic products, the following points must be paid attention to when choosing salt for processing: (1) Salt for salting should be selected as much as possible with high sodium chloride content. Practice has proved that salt containing more than 96% sodium chloride is an ideal processing salt, which can not only increase the rupture rate of lump salt, but also reduce the content of magnesium and calcium salts in the salt.
(2) The use of salt with high magnesium and calcium content to marinate aquatic products will bring bitter and salty taste to the products and affect the quality of the products. Calcium chloride, magnesium chloride, magnesium sulfate and other components mixed in table salt can coagulate protein and affect the osmosis of table salt. Therefore, it is best to choose salt with calcium and magnesium ion content of 0.6%~1.0%.
(3) Sea salt, including refined sea salt, contains a considerable number of salt-friendly bacteria and salt-tolerant bacteria derived from seawater, which are mainly bacilli, as well as cocci and spirochetes, some of which will produce carotene red pigment under salted conditions, so that pickled aquatic products will be "red change". The results of domestic and international studies have shown that some of these erythrogen-causing microorganisms, Rhodobacterium salinus, can survive for many years in non-nutritious table salt.
(3) Requirements for means of transport and storage containers
Raw material transportation tools, storage containers must be kept clean and hygienic (4) aquatic product processing plants and warehouses of health requirements, aquatic product processing plants in the cold storage, warehouses must be reviewed by the Commodity Inspection Bureau, health and epidemic prevention stations and relevant departments