为提高武昌鱼软罐头产品的质量 ,对其加工生产中的几个主要环节进行了微生物检测 ,并提出了相应的卫生处理要求。大体上归纳为 ,选择品质优良的原料鱼 ,新鲜原料进厂及时加工 ,生产车间温度控制在 2 0℃以下 ,车间环境及加工人员个人卫生必须注意 ,掌握适当的高温杀菌时间 In order to improve the quality of soft canned fish products in Wuchang, microbiological tests were carried out on several major aspects of its processing and production, and the corresponding sanitation requirements were put forward. Generally summarized as the choice of quality raw fish, fresh raw materials into the plant and timely processing, production workshop temperature control below 20 ℃, the workshop environment and personal hygiene workers must pay attention to master the appropriate high-temperature sterilization time