【摘要】 应用HACCP原理,对腌腊肉生产过程中影响食品安全性的Pb危害因素进行了分析,研究确定了铅的关键控制点、临界值,并采取相应的控制措施,将铅的危害因素降低至最低限度,从而在腌腊肉生产中对铅进行了有效的安全控制。更多还原

【Abstract】 All hazards of Pb affecting the food safety in bacon production were studied by applying the theory of HACCP. And the critical control points, limits and correct measures were established. So as to diminish the hazard factors to minimal limits and to achieve the aim of assuring food safety and promoting security control of Pb in bacon production.更多还原