Khoom noj khoom haus kev nyab xeeb rau cov nceb khov: Micro Specs thiab Tswj

10+ yrs kws tshaj lij: Hoobkas- ncaj qha khov khoom rau 35 lub teb chaws; xoom-risk shipping.

 

 

 

kuv yogJacky los ntawm GreenLand- zaub mov, tus kws tshaj lij nrog ntau tshaj 10 xyoo ntawm kev paub hauv cov txiv hmab txiv ntoo khov, zaub, thiab nceb kev lag luam. Tau ntau xyoo, kuv tau tsom mus rau kev tswj cov saw hlau ntawm cov nceb khov, thiab kuv paub tob txog qhov tseem ceeb ntawmzaub mov kev nyab xeeb, tshwj xeebtswj microbial, hauv daim teb no. Raws li cov neeg siv khoom xav tau kev nyab xeeb ntawm cov khoom noj thiab kev ua tau zoo nce ntxiv, kom ntseeg tau tias cov khoom lag luam khov khov ua tau raws li cov qauv microbiological nruj tau dhau los ua cov ntsiab lus tseem ceeb uas tsis muaj tus neeg yuav khoom tuaj yeem tsis quav ntsej.

Vim lawv qhov perishable xwm thiab cov dej noo siab, cov nceb khov yog raug rau cov kab mob microbial thaum ua, khaws cia, thiab kev thauj mus los. Yog li ntawd, tsim kom muaj kev tswj hwm kev nyab xeeb ntawm zaub mov tsis tsuas yog ua kom cov khoom lag luamzoothiabkev nyab xeebtab sis kuj zoo txozaub mov kev nyab xeeb, txhim kho lub koob npe nrov thiab kev lag luam kev sib tw.

Hauv tsab xov xwm no, kuv yuav muab koj cov lus piav qhia ntxaws txog:

● Cov kab mob microbial txaus ntshai thiab qhov chaw hauv cov nceb khov.

● Yuav ua li cas tsim thiab ua raws li cov qauv kev nyab xeeb ntawm zaub mov nruj.

●Cov txheej txheem tswj microbial thiab cov txheej txheem.

● Cov teeb meem kev nyab xeeb khoom noj tseem ceeb uas cov neeg yuav khoom yuav tsum tsom mus rau thaum yuav cov nceb khov.

 

 

 

 

 

Microbial Risks thiab Sources nyob rau hauv Frozen Mushrooms

 

Thaum lub sij hawm tsim thiab khaws cia cov nceb khov, lawv tuaj yeem raug hem los ntawm cov kab mob hauv qab no:

 

1) Escherichia coli (E. coli)

E. coli yog ib hom kab mob uas muaj nyob hauv cov zaub mov, tshwj xeeb tshaj yog nyob rau hauv cov khoom xws li khov txiv hmab txiv ntoo thiab zaub. Nws cov kab mob sib kis feem ntau yog ze ze raukev tuav tsis raugthiab ibib puag ncig kev tsim khoom tsis huv. Lub xub ntiag ntawm E. coli ntawm cov khoom siv raw (xws li cov nceb tsis tau ntxuav) tuaj yeem ua haujlwm tom qab thawing thiab ua rau muaj kev hem thawj rau cov neeg siv khoom noj qab haus huv.

 

2) Salmonella

Salmonella yog lwm hom kab mob uas feem ntau nkag mus rau cov nceb khov los ntawmav paug, uas tsis yog - ua raws li, los yogkub tswj tsis ua hauj lwm thaum lub sij hawm thauj mus los. Cov nceb khov uas muaj kab mob Salmonella feem ntau tsis pom muaj kev hloov pauv pom tseeb thaum lub sij hawm thawing, tab sis lawv tuaj yeem ua rau muaj mob hnyav.

 

3) Pwm thiab Poov xab

Pwm thiab cov poov xab feem ntau yog tshwm sim los ntawmtsis zoo cia ib puag ncig(xws li high humidity). Lawv tsis tsuas yog cuam tshuam cov tsos ntawm cov nceb khov tab sis kuj tuaj yeem ua raulwj, ua rau cov khoom tsis muag.

 

4) Listeria monocytogenes

Listeria yog cov kab mob uas tseem tuaj yeem loj hlob nyob rau hauv qhov chaw qis - qhov kub thiab txias, uas ua rau nws muaj peev xwm ua rau muaj kab mob microbial hauv cov nceb khov. Cov kab mob no muaj kev phom sij heev rau cov neeg tsis muaj zog xws li cov poj niam cev xeeb tub thiab cov neeg laus, thiab yog li ntawd yuav tsum tau tswj nruj me ntsis.

 

 

 

 

Yuav tsim thiab ua raws li cov qauv kev nyab xeeb ntawm cov zaub mov nruj

 

Txhawm rau kom ntseeg tau tias cov nceb khov ua tau raws li qhov yuav tsum tau muaj kev nyab xeeb ntawm cov khoom noj, cov neeg yuav khoom yuav tsum tau ua haujlwm nrog cov neeg muag khoom los tsim cov qauv kev tswj xyuas nruj thiab saib xyuas lawv los ntawm kev tswj xyuas kom zoo. Hauv qab no yog qee cov qauv tswj kev nyab xeeb ntawm zaub mov tseem ceeb:

 

1) Microbiological Limit Standards

Txhua pawg ntawm cov nceb khov yuav tsum tau kuaj xyuas microbiological kom ntseeg tau tias nws tsis muaj cov kab mob ntau tshaj qhov txwv. Cov qauv microbiological feem ntau suav nrog:

●E. coli: Cov ntsiab lus ib batch yuav tsum tsis txhob tshaj100 CFU/g.

● Salmonella: Salmonella yuav tsum tsis txhob raug kuaj pom hauv ib pawg.

● Pwm thiab Poov xab: Cov pwm suav yuav tsum tsis pub tshaj10 CFU/g.

● Listeria: Listeria yuav tsum tsis txhob raug kuaj pom hauv ib pawg.

 

2) Cov txheej txheem ntxuav thiab tua kab mob

Txhawm rau kom ntseeg tau tias cov khoom tsis muaj kab mob kis los ntawm cov kab mob hauv lub sijhawm ua haujlwm, kev tu nruj thiab tshuaj tua kab mob yuav tsum tau tsim:

● Kev ntxuav: Tag nrho cov nceb yuav tsum tau ntxuav kom huv si ua ntej nkag mus rau theem ua, siv ntau txoj kev xws liairflow ntxuav thiab soakingtshem tawm cov av, impurities, thiab kab mob.

● Kev tua kab mob: Tom qab ua tiav, cov nceb yuav tsum tau uablanching los yog kev kho cua sovlos tua cov kab mob thiab cov kab mob feem ntau.

● Cov lus pom zoo ntawm tus neeg yuav khoom: Xav kom cov neeg muab khoom siv los muab cov ntaub ntawv ntxuav thiab tshuaj tua kab mob rau txhua pawg kom ua raws li cov qauv kev nyab xeeb khoom noj.

 

3) Txias Chain Management thiab Cia

Kev tswj cov saw txias txias yog qhov tseem ceeb rau kev ua kom zoo thiab kev nyab xeeb ntawm cov nceb khov. Qhov kub hloov pauv tuaj yeem ua rau muaj kev loj hlob ntawm microbial, yog li kev tswj qhov kub thiab txias yuav tsum tau tswj hwm thoob plaws hauv tag nrho cov khoom siv:

● Cia Kub: Cov nceb khov yuav tsum khaws cia ntawm qhov kub thiab txias-18℃lossis qis duakom ntseeg tau tias kev ua haujlwm microbial raug txwv.

● Kev Tswj Kev Kub Ntxhov: Thaum lub sij hawm kev thauj mus los, cov cuab yeej tswj qhov kub thiab txias yuav tsum ua haujlwm ruaj khov, thiab cov ntaub ntawv ntsuas kub yuav tsum tau khaws cia kom ntseeg tau tias qhov ntsuas kub tsis tshaj li tus qauv.

● Cov lus pom zoo ntawm tus neeg yuav khoom: Xav kom cov neeg muag khoom muab cov ntaub ntawv tswj qhov kub thiab txias kom paub meej tias tsis muaj kev cuam tshuam hauv cov saw hlau txias.

 

 

 

 

Common Microbial Control Techniques and Methods

 

1) Kev kho cua sov (Blanching)

Kev kho cua sov yog ib txoj hauv kev zoo rau kev tshem tawm cov kab mob.Blanching, uas cuam tshuam nrog lub sijhawm luv luv ntawm kev kub siab -, feem ntau yog siv los tua cov kab mob thiab cov poov xab ntawm cov nceb. Tom qab blanching, kev loj hlob ntawm cov kab mob thiab cov poov xab yog inhibited loj, khaws cia cov khoom tshiab thiab kev ntxhib los mos.

 

2) Tus Kheej Ceev Freezing (IQF) Technology

Kev siv tshuab khov kuj tseem ua lub luag haujlwm tseem ceeb hauv inhibiting microorganisms.IQF (Individual Quick Freezing)tuaj yeem khov cov nceb sai sai hauv lub sijhawm luv luv, inhibiting kev loj hlob ntawm cov kab mob thiab pwm. Piv nrog rau cov txheej txheem thaiv kev khov, IQF tuaj yeem tswj tau qhov zoo nkauj thiab saj ntawm cov nceb thiab tiv thaiv kev loj hlob ntawm microbial thaum lub sij hawm thawing.

 

3) Kev Tswj Xyuas Zoo (HACCP)

CovHACCP (Kev Ntsuam Xyuas Kev Nyab Xeeb thiab Cov Ntsiab Lus Tseem Ceeb)system yog ib qho thoob ntiaj teb lees paub cov qauv kev nyab xeeb khoom noj. Hauv kev tsim cov nceb khov, HACCP system yuav tsum tau siv los ua ib qhokev tsom xam kev phom sijthiab tsim kev soj ntsuam xyuas ntawm cov ntsiab lus tseem ceeb (xws li kev tu, tshuaj tua kab mob, thiab kev tswj qhov kub thiab txias).

 

 

 

 

Cov teeb meem tseem ceeb ntawm kev nyab xeeb khoom noj kom tsom mus rau thaum lub sijhawm yuav khoom

 

1) Kev Ntsuas Microbiological thiab Cov Qauv

Thaum kos npe rau daim ntawv cog lus nrog tus neeg muag khoom, cov neeg yuav khoom yuav tsum kom tus neeg muag khoom muab ib qhomicrobiological test report. Daim ntawv tshaj tawm no yuav tsum npog cov txiaj ntsig ntawm kev sim rau cov kab mob xws li E. coli, Salmonella, thiab pwm, ua kom cov khoom ua tau raws li cov qauv kev nyab xeeb khoom noj.

 

2) Cov txheej txheem ntxuav thiab tua kab mob

Koj yuav tsum xav kom tus neeg muag khoom muab ib qhocov txheej txheem ntxuav thiab tshuaj tua kab mob kom ntxawsthiab ua kev soj ntsuam sab hauv tsis tu ncua kom ntseeg tau tias txhua pawg ua tau raws li cov qauv kev tu thiab kev nyab xeeb khoom noj.

 

3) Txias Chain Management

Kev tswj cov saw txias txias yog qhov tseem ceeb rau qhov zoo ntawm cov nceb khov. Cov neeg yuav khoom yuav tsum xav kom cov neeg muag khoom muabcov ntaub ntawv ntsuas kubrau tag nrho cov txheej txheem txias txias los xyuas kom meej tias qhov kub ntawm txhua batch tseem nyob hauv qhov xav tau ntawm txhua lub sijhawm.

 

 

 

FAQ

 

Q1: Kuv yuav ua li cas thiaj paub tseeb tias cov nceb khov tsis muaj cov kab mob phem?

Tus yuam sij kom ntseeg tau tias cov nceb khov tsis muaj kab mob phem yog kom tua tau lawv los ntawm txoj kev zoo lintxuav, tua kab mob, thiab kev kho kom khov, thiab xyuas kom ua raws likuaj microbiologicalrau txhua batch.

 

Q2: Yuav ua li cas cov kev txwv microbiological rau cov nceb khov?

Raws li kev tswj hwm kev nyab xeeb ntawm zaub mov, kev txwv microbiological rau txhua pawg ntawm cov nceb khov yuav tsum tau tswj nruj me ntsis. Cov ntsiab lus ntawm cov kab mob xws li E. coli thiab Salmonella yuav tsum ua raws li a0 CFU/gtxheem.

 

Q3: Kev tswj cov saw hlau txias cuam tshuam li cas rau kev nyab xeeb khoom noj ntawm cov nceb khov?

Kev tswj cov kab mob khaub thuas yog qhov tseem ceeb rau kev nyab xeeb zaub mov ntawm cov nceb khov, xws likub hloov pauvtuaj yeem ua rau kev loj hlob ntawm microbial. Yog li ntawd, nws yog ib qho tsim nyog los xyuas kom meej qhov ruaj khov ntawm cov cuab yeej tswj qhov kub thiab txias thiab sau cov kev hloov pauv kub thoob plaws hauv tag nrho cov txheej txheem kev thauj mus los thiab khaws cia.

 

 

 

 

Daim ntawv kawg los ntawm Jacky (yuav ua li cas mus tom ntej)

 

Yog tias koj tau ua tiav qhov "Frozen Mushrooms 101" phau ntawv qhia thiab xav dhia tob rau hauv ib qholub ncauj lus tshwj xeeb(Cov Ntawv, Hom, Specs, Cold Chain, Ua raws li, Nqe, lossis Daim Ntawv Thov), Kuv xav kom koj mus ntsib kuvFrozen Mushrooms Topic Directory.

 

Yog tias koj xav tau daim duab loj loj - lub moj khaum, thov nyeem:
Mushrooms 101

 

Npaj los pib Sourcing?

Yog tias koj tau nkag siab cov ntsiab lus tseem ceeb saum toj no thiab npaj txhij los pib txheej txheem kev yuav khoom, thov koj xav tiv tauj kuv txhua lub sijhawm.

GreenLand- zaub movyog tus kws tshaj lij ntawm cov nceb khov thiab khov txiv hmab txiv ntoo & zaub.
Peb muab tag nrho - kev txhawb nqa txheej txheem, suav nrog:

●Product Spec Confirmation

● Quotations & Samples

●Production & Delivery Schedule Management

● Risk Control:Pab koj sau meej "Specs - Txais - Cov Ntawv Pov Thawj Chains" ua ntej.

Cia peb ua koj qhov kev yuav khoomTswj tau thiab ruaj khov.

 

Cov ntaub ntawv

●Codex Alimentarius (FAO/WHO).CXC 8-1976: Code of Practice for the processing and handle of Quick Frozen Foods (CXC_008e).

● US FDA.Phau Ntawv Qhia Txog Zaub Mov Defect.

●European Food Safety Authority (EFSA).Cov Lus Qhia Txog Kev Nyab Xeeb Khoom Noj rau Mushrooms thiab Lwm Yam Ua Tau Zoo.

●USDA Agricultural Marketing Service (AMS).Cov khoom lag luam piav qhia: Mushrooms, IQF, ua haujlwm tsawg (A-A-20376).

●World Health Organization (WHO).Khoom noj khoom haus kev nyab xeeb thiab kev soj ntsuam kev pheej hmoo ntawm nceb.

●Global Food Safety Initiative (GFSI).Khoom noj khoom haus kev nyab xeeb cov qauv rau cov nceb qus thiab lwm yam khoom tshiab.