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鉴于冷冻面米食品质量多次抽查结果不如人意,为此上海市供销合作总社负责起草了《冷冻面米食品卫生要求》地方标准,现经上海市技术监督局批准,已于1995年5月1日起实施.该标准共有8章,对生制及熟制冻结的冷冻面米食品质量卫生要求作了具体规定.在理化指标方面规定冻结终了温度为-18℃.根据不同类产品,具体规定了水分、脂肪、蛋白质、酸价、黄曲霉素等12个项目的含量.在卫生要求方面,规定不得检出肠道致病菌及致病性球菌,并对所含大肠菌群、霉菌计数及细菌总数作了具体规定.
In view of the unsatisfactory results of repeated spot checks on the quality of frozen noodles, the Shanghai Supply and Marketing Cooperative was responsible for drafting the local standards for “sanitary requirements for frozen noodles and rice”. Now approved by the Shanghai Municipal Bureau of Technical Supervision, it was already in May 1995. Implemented on the 1st. The standard consists of 8 chapters. It specifies the sanitary requirements for the quality of raw and cooked frozen glutinous rice. The physical and chemical specifications stipulate that the final freezing temperature should be -18°C. According to different types of products, specific The content of 12 items such as moisture, fat, protein, acid price and aflatoxin is stipulated. In terms of hygiene requirements, it is stipulated that intestinal pathogens and pathogenic cocci can not be detected, and the contained coliform bacteria, The mold count and the total number of bacteria were specified.