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目的控制食用槟榔加工污染,提高食用槟榔安全性与产品质量,为制定食用槟榔卫生标准提供依据。方法采用现场调查和实验室检测相结合的方法,对食用槟榔生产单位加工过程的污染进行监测。结果食用槟榔加工过程中存在的污染,主要来源于槟榔原果、食用槟榔包装过程及卤水。结论采取有效的控制措施,即改进槟榔原果干燥方法,将烟煤熏烤干燥改为电烤或其他方法,加强食用槟榔包装过程中空气、工作台面、工作容器及工作人员手指皮肤的消毒,同时改进卤水配方和工艺,使用食品级的碳酸钙(生石灰)等措施可有效控制污染。
Objective To control the contamination of betel nut processing food, improve the safety of betel nuts and the quality of products, and provide the basis for establishing the betel nut health standards. Methods The methods of on-the-spot investigation and laboratory testing were used to monitor the processing of betel nut production units. Results The consumption of betel nut during the processing of pollution, mainly from betel nuts, edible betel nut packaging process and brine. Conclusion Effective control measures are taken to improve the drying method of areca nuts, change the baking and drying of bituminous coal to electric roasting or other methods, and strengthen the disinfection of the air, countertops, working containers and the finger skin of workers during the betel nut packaging process Improve the brine formula and process, the use of food-grade calcium carbonate (quicklime) and other measures can effectively control pollution.