截切生鮮蔬果安全製造管制研究

截切生鮮蔬果提供消費者快速、方便及均衡的營養，需求量隨之迅速增加，由於生食用截切生鮮蔬果不經加熱處理，故應適當地清洗、低溫保存及加強衛生環境，以降低微生物危害之風險。本研究依據「食品良好衛生規範(Good Hygienic Practices, GHP)準則」及「降低截切生鮮蔬果微生物危害之安全作業指引」，實際輔導截切生鮮蔬果工廠進行衛生安全管理，並調查與探討輔導前後之改善情形。結果顯示，截切生鮮蔬果工廠之GHP缺失類別中以「場區及環境良好衛生管理程序」環境清潔度不佳所占比例最高，第一次輔導缺失率最高之前四項經輔導後改善率為67%以上。於「降低截切生鮮蔬果微生物危害之安全作業指引」輔導項目中，常見業者使用消毒類食品用洗潔劑濃度偏高或未將產品保持5°C以下儲存運送。於輔導後抽測業者產品中之微生物，大腸桿菌群與大腸桿菌皆符合我國衛生標準。本研究依據輔導結果，建議透過清潔(clean)、冷藏(cold)及流通(current) 的「3C管理」控管食品中微生物性危害，降低因消毒類食品用洗潔劑之使用而導入化學性危害，以精進截切生鮮蔬果工廠作業環境衛生管理能力。

關鍵字

截切生鮮蔬果產品；食品良好衛生規範；降低截切生鮮蔬果微生物危害之安全作業指引

並列摘要

Nowadays fresh-cut vegetables and fruits provide consumers with a fast, convenient and balanced nutrition diet. The demand of fresh-cut products is increasing rapidly. Without heat treatment, freshcut products should be adequately cleaned, maintained at low temperatures and handled in hygienic environments to reduce the microbial risks. This study aims to promote the fresh-cut production factories to implement hygienic management. The improvement was investigated through counseling factories to follow the principles of ＂Good Hygienic Practices (GHP)＂ and ＂Guidelines for the safe operation to reduce microbial hazards of fresh-cut fruits and vegetables.＂ The results revealed that the major GHP deficiency was poor hygiene for ＂construction and facilities＂, and there was a 67% improvement after counseling. In addition, the common non-compliances for ＂Guidelines for the safe operation microbial hazards of fresh-cut products＂ were over dose of disinfectants and products not maintained under 5°C. In product survey research after counseling, the coliforms and E. coli levels were all complied with the sanitation standard. This study suggested that the ＂3C management＂ including clean, cold and current, was a key issue to improve the safety of fresh-cut vegetables and fruits.

並列關鍵字

fresh-cut products ； good hygienic practice (GHP) ； guidelines for the safe operation to reduce microbial hazards of fresh-cut products

國際替代計量

截切生鮮蔬果安全製造管制研究

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