以金枪鱼(Skipjack Tuna)罐头生产加工过程为例,分析了生产原料及罐头生产流程各环节物料微生物变化情况,部分工艺参数对细菌总数及组胺产生的影响；确定了原料验收、解冻清洗、预蒸煮和配料封罐为主要关键控制点,并制定HACCP计划,建立相应的监控程序和纠偏措施.经HACCP计划实施前后细菌总数与组胺质量分数对比分析,结果表明解冻阶段细菌数减少约30％,成品细菌总数减少49％,成品中组胺质量分数也从3.5 mg/kg降至1.5 mg/kg,同时提高了水产制品卫生品质及保质期.%The raw materials and microbial changes in different periods of production process of canned marine products were investigated, using Skipjack Tuna production as an example in this paper. The effects of processing factors on the total bacterial population and histamine content were also studied. The crucial control points of entire production process were established including the raw material examination,defrozen cleaning,precooking,ingredients and can sealing. A HACCP plan was established, meanwhile the monitoring program and rectification measures were set up. The total bacterial population and histamine content of tuna in the canning processing were compared by adopting the HACCP plan established. The results showed that the bacterial population reduced about 30% in the phase of defrost by HACCP procedure. It also reduced by 49% for the final product. The histamine content of the final product is also reduced from the 3.5 mg/kg to 1.5 mg/kg. These results demonstrated that the hygiene quality and preservation period of the Skipjack Tuna product have been improved.
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