Chuong 1-5 Rau Qua Cat

8/3/2019 Chuong 1-5 Rau Qua Cat

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thc hin xy dng thnh cng? Chng ny s bao gm lch s, xu hng hin nay v nhngvn nh hng n-ti ct gim sn xut cng nghip.

SIZE CNG NGHIP

Theo Hip hi Sn xut Marketing (PMA), kch c ca ngnh cng nghip sn phm ti c $ 76000000000 trong bn hng cho nm 1999, bao gm c dch v thc phm v doanh sbn l (PMA, 2000; Kaufman v cng s, 2000.). Sn phm ti lun lun l ph bin vi ngitiu dng v nhng hng v tuyt vi, cht lng dinh dng t nhin v ti mt. Trong thct, Hoa K B Nng nghip (USDA) bo co rng sn xut tiu th M tng t 284 bnhqun u ngi nm 1990 ln 319 cho mi u ngi vo nm 1998 (al Kaufman v cng s,2000.).

Ti-CUT SN XUT

Tt c nhng thuc tnh ny ging nhau, cng vi thun tin nht, tip tc li xe bn hng chocc mt hng c o mi ct. Quc t ti ct Hip hi Sn xut (IFPA) nh ngha mi ct snxut l "bt k tri cy hoc thc vt hoc s kt hp c th cht b thay i t hnh thcban u ca n, nhng vn cn trong trng thi ti" (IFPA v PMA, 1999, p. 5).IFPA s c lng M ct ngt sn xut th trng vo khong $ 10-12000000000 doanh s bnhng trong nm 2000, vi doanh thu dch v thc phm chim khong 60% tng s (IFPA,2000). ng gi x lch c tng sao trong cc ca hng tp ha trong thp k qua, v, vitri cy v rau qu bao gm ct, loi ny c c tnh bng IFPA tip tc tng trng doanhs bn hng trong th trng bn l ca M 10-15% mt nm cho sau nm nm. Cc loidoanh thu dch v thc phm M ang kh khn o nhng theo c tnh ca IFPA tng 3-5%mt nm trong nm nm ti.

SN XUT C

Hu c c trng tri cy v rau qu cng l mt phn ca ngnh cng nghip sn xut mi c s tng trng mnh m trong nhng nm 1990. Th loi ny bao gm c hng ha ton vti ct sn phm. Vic to ra mt c tnh khong 4 t USD doanh s bn hng nm 2000(PMA, 2000), ngnh cng nghip sn xut hu c c d bo c mc tng 7% mi nm doanhs bn hng trong ba nm ti. Mt ln na, ngi tiu dng ang tm kim khe mnh, la chnthay th hng v cho ba n ca mnh, v hu c ti ct Duce-pro p ng cc tiu ch ny.Khi s sn c ca sn phm hu c tng, chi ph sn xut u gim, lm cho sn phm ny mtgi c phi chng phc v trong nh hng v bn trong cc ca hng tp ha thng thng.Fresh-ct x lch hu c hin nay c sn trn th trng.

SN XUT NHP KHU

Tiu th cc mt hng nhp khu pht trin trong thp k qua, v by gi ngi tiu dngthng thc quanh nm sn c ca nhiu mt hng sn xut ti M v chu u. Nhp khu lcn thit cho vic thc t l tri cy v rau qu l khng pht trin trong bt c mt min aphng mi thng. Th trng cho sn xut nhp khu tip tc pht trin trong


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2002 bi LLC bo CRC

nhiu ni trn th gii. Cc bo co mi nht ca B Nng nghip M cho thy rng Hoa Knhp khu tri cy ti v rau qu chim $ 4100000000 doanh s bn hng nm 1997, tng105% trn tng s 1987 ca 2 t USD (Kaufman v cng s, 2000.).

CI TIN TRONG HOT NG

K t nhng nm 1940, sn xut cng ty ngh ra cch duy nht ct v ng gi sn phm bn. Ban u, mt s bn tm c s dng ra sn xut, trong khi nhng ngi khc sdng cc chu k quay kh vo my git cho bc sy. Ice c s dng trong bn tm nclnh sn xut, v th s, ng gi c cung cp t hn tion-bo h khng b nhim bn trong

qu trnh phn phi. Ngnh cng nghip xy dng nhiu trang thit b ca mnh nh sn xut giatng trong nhng nm 1970 t s tng trng doanh s bn hng dch v thc phm, nhng thcs i mi trng hp vi s gia tng s lng cc nh hng trong nhng nm 1980.

Ci thin T CHC CNG NGHIP

Nhiu tin b cng ngh xy ra trong nhng nm 1980 v 1990 l ngnh cng nghip ny trthnh t chc thng qua cc hip hi thng mi ca h, cc IFPA. Cc nh cung cp tham giavo asso thng mi-ciation v tham gia vo mt chng trnh pht trin thng mi hng nmcc thit b bn cc thit b v mng li vi b x l. Din n ny trao i cng nghmi gip thc y ngnh cng nghip pha trc v nng cao cht lng v an ton ca snphm ti ct.Cng nghip nghin cu cho thy nhiu bc mi ci thin tui th v con-vinced ngnhcng nghip ny tp trung vo lm lnh nh l bc quan trng nht trong qu trnh sn xut.Cc cu thn ch tr thnh "u bc lnh, th tt hn sn phm hon tt." Trong cc din binkhc, i mi thit b chnh l ci thin cc tiu chun sn xut mi ct bao gm mng nc tmng ca, nng cao ct cho mt lot cc kch c ct, my sy tin tin , my ng gi t ng, tng thit b v sinh, thit b gim st in t.Mi tin b k thut tng tc sn xut nhng do mi bot-tlenecks. V vy, c phong trotng i vi t ng ha cao hn v iu khin in t ca ngnh cng nghip. Ngy nay, victhit k cc hot ng ct ngt trung tm v an ton thc phm v v sinh, lm lnh tuyt vi, tc sn xut cao hn thng qua vic t ng ha, nng cao cht lng v truy xut ngun gc snphm.

YU CU dch v thc phm

Trong gia nhng nm 1970, nh hng nhn thy mt c hi tuyt vi tit kim chi ph laong bng cch chuyn i-ing cho sn phm ti ct thun tin. p ng nhu cu ngy cngtng ca McDonald's v cc chui thc n nhanh khc, ngi trng v ch bin xy dng v kinhdoanh rau dip thi nh hnh ty ct nh vo mt niche ng gm trong ngnh cng nghip sn


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phm ti sng (Lawn v Krummert, 1995).Vo gia nhng nm 1980, c s tng trng to ln trong cc nh hng Bc M. Saladthanh tr thnh cn st mi nht vi ngi tiu dng. Ngay sau , tri cy ti v rau lni sn xut ng hp trn thanh x lch trn khp nc M. mt ngnh cng nghip sng toKin, McDonald ca Tng cng ty quyt nh h mun loi b salad

2002 bi LLC bo CRC

thanh trong cc ca hng ca mnh gim thiu ri ro an ton thc phm cho ngi tiu dng.Cng ty yu cu nh cung cp ca n cho mt salad ti c thc hin v ng gi trong lb-5.ti m c th ng gi trong khay phc v n bn trong cc ca hng ca mnh.Pha trn vi nhau theo hng ha ng gi nim phong kn mt khng phi l mt thc t phbin vo thi , nhng s thnh cng ca salad ca McDonald ng chui nh hng khc cung cp cc sn phm tng t. y cng l thi gian khi ph n bt u lm vic bn ngoi

gia nh vi s lng ln, v gia nh c thu nhp hai cm thy thi gian khng hong bt utm kim thun tin hn trong cuc sng ca h. Ct v ng gi sn phm ph hp vi nhngnhu cu hon ho, nhng ngnh cng nghip mi ct vo thi gian khng th cung cp chtlng ph hp v thi hn s dng y cho th trng bn l. Lm th no-bao gi ht, nhngtr ngi ny sm c khc phc.

CI THIN CHT LNG C

Mc d sn phm ti ct c bn l t nhng nm 1940, n khng hon ton thnhcng, bi v cht lng l khng th on trc v hn s dng hn ch. Ban u, b vi x l sdng din vin-off, mn sn phm, hng ha cht lng th hai cho vic ct gim sn xut.Ngoi ra, in lnh l ngi ngho trong c phn phi, v ng gi ph hp khng c phttrin. Do nhu cu cho sn phm tt hn vi thi hn s dng cn ln t cc khch hng dch vthc phm, nhng n lc ca ngnh cng nghip c tp trung vo ci tin cht lng.iu Mt b x l bit - thch thc hng u ca h l ngn chn cc sn phm t chuynmu nu sau khi c ct. Sn phm xut hin l tp trung chnh cho o lng cht lng vothi im , v b vi x l thy rng lm lnh mt mnh s khng iu khin s i mu vkhuyt tt c th nhn thy khc. Thay vo , h phi bt u vi cc sn phm lnh mnhliu, th tc x l nh nhng trong khi ch bin v ng gi tt hn. Hm nay, b vi x l angtp trung vo tm quan trng ca pht trin hng v tng cng cung cp tt hn sn sng n cc sn phm.Ngi trng bt u cung cp hng ha cht lng cho b vi x l u tin, v mi trang b-ment quy trnh c gii thiu nh l khng kh kh v tm nc nh nhng. Mt s thnghim vi b vi x l ra ha hc hoc cc b phim n c trnh mu nu, nhng t lthp trong ci thin khng bin minh cho nhng chi ph b sung. Ci tin bao b tr thnhbc tip theo trong cc nhim v gii quyt nhng thch thc ny cht lng.

CNG NGH MI B

Trong nhng nm 1940, trong nhng ngy u ca ti ct gim sn xut, ng gi, bao gm


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cc giy gi giy bng knh trn khay tng cho cc sn phm nh xa lach trn hoc x lch(Hold-erfield, 1946). Giy bng knh, styrene v nha khc c s dng bc u sp ltrong gia thp nin 1950 California sn xut cc lnh vc gim trng lng vn chuyn vko di thi hn s dng. Trong nhng nm 1960, ngi trng rau bt u gi rau dip u.C hai sn phm vn cn ph bin ti cc th trng bn l hin nay (Anderson, 2000).

Bc tip theo cho nhng ngi trng rau c ct v li bng tri Th trng trc khing gi chng trong ti nha vn chuyn n b bin pha ng. thc hnh ny vn thchin ngy hm nay, v ngi trng thm ch cn lm sch v ng gi rau dip li trong thngln cho l hng x l trn ton quc.

2002 bi LLC bo CRC

Vo gia nhng nm 1980, ngnh cng nghip ti ct nh v phn tn M, v cc nh cungcp bao b khng tp trung n lc nghin cu v b phim ang pht trin specifi-Cally s

dng vi ct gim sn xut. cng ty chu u, tuy nhin, c cng c v pht trin h thngthit b, bao b cng nghip ca h di chuyn v pha trc.Mi bao b cng khng phi l d dng tm thy ti M vo nhng nm 1980, bi v poly-ethylene phim l ch th phim trn th trng m bo qun c th sn xut v cha n cc iukin x l th. Ban u, b vi x l s dng ti c thit k cho cc loi thc phm khc nhtht g ty v cc loi tht khc. S ra i ca my ng gi t ng trong cui nhng nm 1980ht hi s pht trin ca bao b mi v sng to m gii quyt vn cht lng v gip khing ti ct thnh th chnh v cc knh phn phi.Vi s ra i ca my ng gi t ng ct-ti sn xut trong cui nhng nm 1980, ngnhcng nghip nha nhy vo hnh ng thit k vt liu cho sn phm ti ct. Phim cng ty tm kim cc polyme mi v quy trnh sn xut to ra b phim thong kh m c th chy

trn cc my mc t ng. Cc cng ty nh Mobile, Exxon v Amoco polyme mi c cungcp t cc sn phm du kh v bc vo th trng hiu r hn nhu cu ca ngnh cngnghip. My t ng v nhng b phim ny mi kt hp cho php b vi x l khi ngnh hn, ti xch mang nhn hiu cho cc sn phm ti ct mi trong nhng nm 1990.Nm 1995, Hip hi ng gi linh hot (FPA) cho bit trong cuc kho st hng nm ca h vchuyn i bao b l ln u tin, sn xut vt qua bao b y t nh cc sn phm s mt chocc c s sn xut ca h (FPA, 1995). c tnh $ 90.000.000 trong bn hng M (bao b ccchin lc, 1999), bao b cho sn xut s l sn phm s mt trong nm nm tip theo, tr li boco trong cuc iu tra 2000 (FPA, 2000).

HN S CI THIN

Ngoi nhng tc ng cch mng vo cc ngnh cng nghip nha, b vi x l cng nh hngnhng ngi trng rau qu tp trung vo cc th trng ang pht trin ct ngt. Thay v chtlng th hai, hng ha bin dng hoc tri cy v rau mn-Bles, x l yu cu cht lng utin v m phn hp ng cho sn phm cht lng nguyn liu tt nht h c th mua sm.Ngy nay, xu hng bao gm nhng ngi trng cnh tranh cho cc hp ng x l do vi tonb cc lnh vc x l, cng ty ht ging pht trin cc ging mi cho ph hp vi nhu cu cacc b vi x l v k thut thit b cng c nh cung cp INNO-vative gim thit hi thu


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hoch sn xut.k cng k thut khc tch cc tc ng n ngnh cng nghip mi ct ngy nay bao gm nngcao k thut sy kh khng kh gim thit hi cho vic ct gim sn xut, ci thin ng klnh trong nh my ch bin, ca hng bn l 'quan tm tng ln lnh v v sinh mi trng vng dng HACCP v an ton thc phm khc h thng. R rng, ca ngnh cng nghip cam kt

pht trin cc nh nghin cu v cc i tc cung cp ngi Collab-no

i dai gii quytnhng thch thc cuc sng cht lng v thi hn s dng dn n cht lng tt hn, tuith di hn v ngy nay doanh s bn hng tng trng n nh.Hm nay, x lch v cc loi rau c mt cuc sng ngy 14/12 k, trong khi tri cy c nhiu dh hng v c tui th ngn hn 8-10 ngy nu c t chc nhit gia33 F (1 C) v 41 F (5 C) (IFPA v PMA, 1999). Ngi tiu dng by gi thng thc tict

2002 bi LLC bo CRC

x lch, tri cy v rau qu trn c s quanh nm, v ngnh cng nghip cam kt pht trin snphm tt hn tip tc em n cht lng ng tin cy cho khch hng ca h.

TH TRNG p lc

Ti Bc M, cc doanh nghip mi ct bao gm hai loi chnh ca b vi x l. cc cng ty qucgia c i din bi ngi trng ln / ngi gi hng / hot ng x l, thng bao gm nhiunh my ch bin ti mt s khu vc Loca chc, vi mt vn phng chnh t ti khu vc nngnghip ca California. Cc cng ty ny da trn ngi trng c th tp trung vo mt mt hngc th nh c rt con, x lch ng gi, bng ci xanh hoc hnh ty. c s vt cht ca h c

thit k cho hiu qu trong sn xut vi s lng ln ca mt vi mt hng, v h chuyn bn bn l v / hoc dch v thc phm dy chuyn.Mt th loi th hai l lm trung x l quy m nh trong khu vc pht trin ra cc snphm cng ty phn phi ti khu vc th. Cc cng ty ny thng xuyn c gia nh s huduy nht cc hot ng c s tin ha trong mt th trng khu vc v thng c thit kcho tnh linh hot phc v nhu cu ca hng bn l hoc nh phn phi thc phm-dch v. cs khch hng ca h c th yu cu mt lng nh ca mt lot cc hng ha bn cho ccca hng tp ho hoc nh hng nhiu trong mt khu vc xc nh, hoc h c th c phnphi ln cho dy chuyn c mua t mt s khu vc khai thc ti ct gim trong cc phnkhc nhau ca t nc. Nhng b vi x l thng xuyn hot ng sn xut chy ngn canhiu sn phm trong qu trnh ca mt ngy.

HP NHT

Cc ngnh cng nghip mi ct khng thot khi nh hng ca xu hng hp nht gn yca cng ty. Dch v thc phm v mua bn l c kt hp vi mt tc nhanh chng trnton th gii, buc cc b x l cng c (Kaufman v cng s, 2000.). cc cng ty ln hnmun mua t cc nh cung cp ln hn, v xu hng ny y xung n cp c bn cangi trng v nh cung cp khc. Hiu ng domino l kt qu trong vic to ra cc Proces ln


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hn-sors ngi bn ngnh hng c th cho cc khch hng ln, t hnh thnh quan h i tcm lm cho cnh tranh gay gt. Quc gia iu hnh nhng ngi ang tm kim quyn phnphi, a im khu vc v cng c khi lng c mua hot ng trong khu vc. Trong mt strng hp, cc cng ty khu vc c kt hp hnh thnh cng ty ln hn cung cp ccchui dch v thc phm ang pht trin.

Nelson (1999) xc nh 10 ty chn sng to b vi x l ang dng duy tr cnh tranh trongth trng hp nht:

1. Tham gia vo xu hng bn ra mt cng ty ln hn2. Tp trung vo mt mt hng nh c rt hoc c hnh v tr thnh chuyn ngnh trong tt ccc kha cnh ca mt hng , t pht trin thng qua tip th thng hiu (v d, c rt em bGrimmway Farms ')3. Hnh thnh mt lin minh chin lc vi mt cng ty ln hn x l mt sn phm mangnhn hiu (v d, Verdelli trang tri ch bin Mann bng ci xanh)4. To mua hp tc x hoc nhm tip th thu cc khon tit kim thc hin bi cc tp onkhc ln hn

2002 bi LLC bo CRC

5. Chuyn ch bin theo mt nhn hiu ring cho cc ca hng thc phm mang nhn hiu6. Hp tc thng hiu vi mt cng ty phi sn xut m mun c thng hiu ca mnh gn linvi cc dng sn phm ti ct thnh cng (v d, Trng lng ca Watcher x lch)7. Chn mt niche tip th cho dng sn phm tp trung (v d, sn xut hu c)8. Pht trin hoc s dng cng ngh c quyn thit lp cc sn phm ca h ngoi nhngngi khc9. To phn khc th trng mi (v d, thi lt c chua)10. Chuyn mn trong cc kh khn hoc bt thng (v d, tay khc car-bn cho cc khch snsang trng v nh hng)

Lao ng

Mt p lc cm thy ph ca ngnh cng nghip mi ct l mt s thiu ht lao ng ni chung.ch s hu Cng ty tip tc k hoch chin lc tm kim cc ngun mi ca lao ng theogi ng tin cy, nhng chng nhanh chng u t cc ngun lc ca h i vi t ng ha gim s ph thuc ca h vo cc nhn vin theo gi. Trong nn kinh t pht trin, nhng nginhp c chim i a s cc lao ng th cng cn thit trong hot ng mi ct. Nu nhp c lcn tr i vi bt k l do g, cc tng thiu ht. Ngoi ra, mt lot cc ngn ng v nn vnha trong mt hot ng c th dn n ro cn i vi o to hiu qu. Nhng hn ch nytip tc c bit l bnh dch hch ton nh hn trong khu vc th.

NHU CU KHCH HNG


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Bn cnh nhng bin ng to ln trong s tri dy ca khch hng hp nht, ngnh cng nghipmi ct tip tc b nh hng bi cc c im phn b, nhu cu pht trin sn phm v thng sk thut mua thit lp bi tp on bn l v dch v thc phm. Nhng nhu cu khch hng mnh cung cp a chi ph trong h thng bng cch yu cu s dng ca cng ngh internet

truyn d liu in t v truyn thng, ci thin nng sut, kim tra an ton thc phm, ccchng trnh nh cung cp chp thun v hp l ha ton h thng khc.S an ton ca sn xut tip tc nm bt s ch ca cc i l thu mua cc dch v thcphm v cc lnh vc bn l. Xu hng mi nht Bc M l i vi cc yu cu t cc nh bnl cho cc kim ton ca bn th ba an ton thc phm ca ngi trng (Hilton,Nm 1999; Wright, 1999). Fresh-ct b vi x l c tun th vi cc loi kim ton nhiu nm tkhch hng dch v thc phm, nhng iu ny l mi cho nhng ngi trng hoa qu v rau.Khi hp nht lm m ranh gii ca cc cng ty dch v thc phm v bn l, c minh chngbng vic mua gn y ca PYA / Monarch, mt nh phn phi dch v thc phm ln ca M,bi Ahold, cc nh bn l ln th su trn ton cu (Reuters, 2000), an ton thc phm v cctiu chun khc cng c th lm m gia hai ngnh cng nghip. Mt bellwether ngnh bn l

xem trong cc tr chi hp nht l cc nh bn l gim gi, Wal-Mart, khi h tip tc thit lpcc tiu chun mi. chui thc phm ton cu v cc nh cung cp ca h u tranh theo kpvi i th cnh tranh ng gm nh Ahold v Wal-Mart.

2002 bi LLC bo CRC

KHC

Internet pht trin cng ngh v cc quy nh ca chnh ph tng vng ra danh sch cc p lcln cho cc nh sn xut ct ngt trn th gii. An ton thc phm lation regu- b nh hngn ngnh cng nghip thc phm trn ton th gii trong nm nm qua v ha hn s tip tc li trong nh n sn khu. C l mt s an i th trng ton cu ngy nay l nhiu nc anglm vic vi nhau to ra cc tiu chun an ton thc phm s nh hng n ngnh cngnghip ny trn c s thm ch v cng bng. Vi thc phm tation-tm quan v xut khu tng,n lm cho cm gic rng cc quy nh mi cn c hi ho trn th gii cp mt sn chitrong th trng ton cu.

TNH HNH THC PHM AN TON TIT

Nguy c pht trin bnh t thc phm t sn phm ti khng bit chnh xc ti thi im ny,bi v cc dch kt hp vi hoa qu v rau c ri rc v bo co khng y . C c mts cuc tranh lun l liu t l mc bnh t thc phm kt hp vi sn xut ang tng ln hocch theo di v bo co hiu qu hn (Harris et al, 2000.). Ngoi ra, khng c chin lc canthip dt khot rng m bo loi b cc tc nhn gy bnh t cc sn phm ti. Do , ngnhcng nghip phi tp trung vo cng tc phng chng nhim ca sn phm ti c mm bnhca con ngi m bo rng cc sn phm ny an ton v lnh mnh cho ngi (Gorny v


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Zagory, 2002).Trong nm nm qua, phng tin truyn thng nhng cu chuyn c tnh nng sn xut khngc rt tch cc, v kt qu ca s ch tiu cc ny c tng gim st qun l ca ngnhcng nghip sn xut. M v Canada, hng dn hoc quy nh c pht-OPED snxut an ton v hp v sinh, thu hoch, ng gi, ch bin v trans-porting ca sn xut.

Tng t, chu u, Australia v cc nc khc, cc tiu chun mi quy nh v gii quyt vn nhim lin quan n sn xut. Cc c quan tiu chun quc t hnh thnh, CodexAlimentarius, hy vng s c mt ti liu cho qui v sinh-dures trong thu hoch v ng gi ccloi tri cy ti v rau qu sn sng trong vi nm tip theo. Hin nay c hai ph lc ca dtho tiu chun ny, mt mm ph v mt bao gm ct ngt sn xut (Codex, 2000). Sng kinny c bit s p dng cho tt c cc nc trong T chc Y t Th gii v cc thc phm vnng nghip T chc vn ho hi ho hn na cc th trng ton cu.Ngnh cng nghip thc phm nhn c bo him rng trong cc tin tc trong nm nm quado nhiu vn nh cng ngh sinh hc, dch bnh t thc phm v thu hi sn phm. Tuynhin, theo Hi ng Thng tin Lng thc Quc t Foundation (IFCF), cc triu c th cthay i mt hnh nh tch cc hn cho thc phm, v sn xut c bit, trong cc phng

tin truyn thng.IFCF bo co rng s lng cc cu chuyn tin tc lng thc tng 810-1.260 thng nm-thng7 nm 1999, tng 38% so vi cng thi nm 1998. Hai mi chn phn trm bo him tt c ccnh gi tp trung vo vic gi gn sc khe ni chung v cc kha cnh tng cng sc kheca thc phm, v nhng li ch ny nng hn 57% so vi m 43%. Nm trc, cc tiu ccnhiu hn li ch, 54% so vi 45%. H cng

2002 bi LLC bo CRC

lu rng cc nh nghin cu khoa hc v chuyn gia l nhng ngun thng xuyn trch dntrong bo co tin tc thc phm, c thm uy tn cho nhng cu chuyn (IFIC, 2000).Vn an ton thc phm l rt quan trng, v ngnh cng nghip cn phi vin thc hnh vsinh mi trng cp nht, nhng ngnh cng nghip sn xut c mt thng ip rt tch cc chongi tiu dng, bi v hu ht tri cy v rau qu l t cht bo v nhiu cht x v cht dinhdng. A, cch tip cn khoa hc da trn cn bng thch hp cho cc phng tin truyn thngphm vi bo him ca sn phm.

Tm tt

Gi tr ca ti ct gim sn xut nm trong cc c im chnh ca s ti mt v tin li. Anton thc phm, dinh dng v cht lng cm quan c yu cu trong khi cung cp tui thko di v ti mt. Fresh-ct sn xut l mt, thc phm lnh mnh an ton khi sn xut theothc hnh nng nghip tt (khong trng), Thc hnh tt sn xut thuc (GMP) v quy trnh vsinh. th trng thc phm ngy nay cn sng vi cc sn phm mi-ucts v xu hng thay i,v cc sn phm ti, ct gim vn cn u danh sch cc sn phm p ng nhu cu cangi tiu dng bn rn ngy nay. n bn ny l cung cp cc ngnh cng nghip mt up-to-


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date tm tt ca khoa hc hin ti v xu hng tip th m bo rng chng ti tip tc nhnc s tin tng v s t tin ca ngi tiu dng khp mi ni.

Cht lng tham s ca tri cy ti ctv sn phm thc vt

Adel A. Kader

NI DUNG

Cht lng cc tham sXut hin (Visual) Cc yu t cht lng kt cu (Feel) Cc yu t cht lng hng v

(n ung) Cc yu t cht lng cc yu t cht lng dinh dngPreharvest yu t nh hng cht lng kiu gen v gc ghp cc yu t kh huThc hnh vn haTrng thnh v chn trng thnh chnYu t nh hng cht lng sau thu hochThit hi vt l Trong thi gian thu hoch v x l nhit v m tng i Qun liu tr b sung p dng cho cc hng ha thao tc iu tr b sung s cMi trngXut hin mi v so vi cuc sng ca cc sn phm tri cy ti ctChng trnh m bo cht lngTi liu tham kho

Cht lng sn phm ti ct tri cy v rau qu l mt s kt hp ca cc thuc tnh,prop-erties, hoc cc c tnh xc nh gi tr ca mnh ngi tiu dng. Cht lngcc thng s bao gm s xut hin, cao, hng v, v gi tr dinh dng. Tm quan trngtng i ca mi tham s cht lng ph thuc vo hng ha hoc sn phm v cho d l n ti (c hoc khng c sa i hng v, chng hn nh vi v nhng) hoc nuchn. Con-sumers nh gi cht lng ca ti ct tri cy v rau qu trn c s xut hinv


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2002 bi LLC bo CRC

ti ("tt nht nu c s dng bi" ngy) ti thi im mua hng. Tuy nhin, pur tiptheo-ui theo ph thuc vo s hi lng ca ngi tiu dng v cht lng (n ung) ktcu v hng v ca sn phm. Ngi tiu dng cng quan tm n cht lng dinhdng v an ton ca cc sn phm ti ct.Cht lng ca tri cy nguyn vn hoc thc vt ph thuc vo ging cy trng,

preharvest thc hnh vn ha, iu kin kh hu, trng thnh ti thu hoch, v phngphp thu hoch. X l cc th tc, iu kin, v thi gian gia thu hoch v chun b nhmt sn phm mi ct cng c tc ng ln n cht lng tri cy v rau qu cn

nguyn vn, v do , cht lng ca cc sn phm ti ct. Cc yu t nh hng ncht lng ca ti ct tri cy v rau qu bao gm cc phng php chun b ( sc ntca cc cng c ct, kch thc v din tch b mt ca ming ct, ra, v loi b m

b mt) v x l tip theo (ng gi, tc lm mt , duy tr phm vi phn-m ca nhit v m tng i, tip th, xc tin, v cc th tc v sinh thch hp). Mt chngtrnh m bo cht lng hiu qu phi a vo sideration-con tt c nhng yu t c nhhng n cht lng ca cc loi tri cy hoc rau cn nguyn vn v ti mi ct casn phm.

THNG S CHT LNG Ngoi hnh (VISUAL) YU T CHT LNGy c th bao gm kch thc, hnh dng, mu sc, bng, v t do t cc khuyt ttv su rng. Khuyt tt c th bt ngun trc khi thu hoch nh l kt qu ca cc thithi do cn trng, bnh, chim, v ma , ha cht thng tch, v nhc im khc nhau(chng hn nh nhng vt so, vy, russeting, v nhum). Sau thu hoch khuyt tt cth c hnh thi hc, vt l, sinh l, hoc bnh l. Hnh thi khuyt tt bao gm nymm ca khoai ty, hnh c, hnh v ti, r c hnh, ko di v cong ca mng ty,ht ging ny mm bn trong tri cy nh chanh, c chua v t; s hin din ca ht

ging thn trong bp ci v rau dip, tng gp i trong anh o, v Hoa con m trongbng ci xanh. khuyt tt v th cht gm co qup v ho ca tt c cc mt hng; ni bca mt s loi tri cy sy kh, h hi c kh nh thng, vt ct v vt try xc su,chia tch v nghin nt, try xc da v scuffing, bin dng (nn), v thm tm; v phttrin vt nt (xuyn tm, ng tm). Nhit ri lon lin quan n (ng lnh, lnh,chy nng, sunscald), bng c chua, c chua thi hoa-end, tipburn ca rau dip, ni b


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lng hng v ca hoa qu ti v rau qu. Cch tip cn ny c th c s dng xc nh mt mc ti thiu ca s chp nhn. tm hiu s thch ca ngi tiu dnghng v ca mt mt hng nht nh, c quy m ln th nghim bi mt mu i dinca ngi tiu dng l cn thit.

Cht lng ca hu ht cc hng v hoa qu b nh hng bi ni dung ca h v ng(ngt), cc axit hu c (axt), cc hp cht phenolic (astringency), v cc cht d bay himi hi hot ng (thm). Xem thm thng tin cn thit v cc phm vi tp trung ti uca cc thnh phn m bo hng v tng th (da trn nh gi cm quan) ca tngloi tri cy ( p ng phn ln ngi tiu dng). Ngoi ra, trong tng lai nghin cuv pht-trin nhng n lc v phng php nh gi khch quan cht lng phi baogm s phn bit khng ph hy cc loi tri cy trn c s ni dung ca h v loing, axit, phenol, v hoc cht d bay hi mi hi hot ng. Trong nhiu trng hp,ngi tiu dng sn sng tr gi cao hn cho loi tri cy c hng v tt, v c mt xu

hng ngy cng tng ca cc ca hng cao da trn cht lng phc v khch hng ny.

YU T DINH DNG CHT LNG

Hoa qu ti v rau qu ng mt vai tr quan trng trong dinh dng con ngi, cbit l ngun vitamin (vitamin C, vitamin A, vitamin B6, thiamin, niacin), khong cht vcht x. cc thnh phn khc c th gim nguy c ung th, bnh tim, v cc bnh khc

bao gm flavonoid, carotenoid, polyphenol, v dinh dng thc vt khc. Thit hi sau

thu hoch cht lng dinh dng, c bit l vitamin C, c th c substan-tial v ctng cng bi thit hi vt cht, thi gian gia hn lu tr, nhit cao, m tng ithp, v tn thng lnh ca cc mt hng nhy cm lnh.Gi tr dinh dng khc nhau rt nhiu trong s cc mt hng v ging cy trng ca mimodity-com. Bng cch s dng cy trng cng ngh sinh hc sinh sn v phng phptip cn, n c th pht trin kiu gen vi cht lng dinh dng tng cng v ci thincht lng hng v khuyn khch ngi tiu dng n nhiu tri cy v rau (t nht lnm phn mi ngy).

2002 bi LLC bo CRC

iu ny c th c tc ng ln tch cc i vi sc khe con ngi v cn c u tincao trong chng trnh nghin cu v m rng trn ton th gii.


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PREHARVEST NHN T NH HNG kiu gen cht lng v gc ghpTrong mi hng ha, c mt lot cc bin th gen trong thnh phn, cht lng v timnng cuc sng sau thu hoch. ging cy trng thnh cng trong vic la chn c rt

v cy c chua vi nhiu carotenoids v vitamin A cao hn ni dung, ging bp ngt mcn duy tr v ngt ca h sau khi thu hoch, ging da vi hm lng ng cao hnv tht vng chc hn, v ging da c ni dung cao hn ca axt ascorbic , carotenoids,v ng. y ch l mt vi v d v nhng g c thc hin trong vic nng caocht lng cc loi tri cy v rau qu bng cc thao tc di truyn. Tuy nhin, trong mts trng hp, ging cy trng thng mi, la chn cho kh nng chu c khc nghitca tip th v phn phi, c xu hng cht lng khng , c bit l hng v.Gc ghp c s dng trong sn xut tri cy khc nhau v kh nng hp th nc vcht dinh dng ca h v trong kh nng khng su bnh. Nh vy, gc ghp c th nh

hng n thnh phn tri cy v cht lng mt s thuc tnh cng nh sn lng, trongnhiu trng hp.C nhiu c hi trong vic s dng cng ngh sinh hc duy tr cht lng sau thuhoch v an ton ca cc sn phm ti ct. Tuy nhin, cc mc tiu u tin nn l gimthiu kh nng nu v t l lm mm, t c v duy tr hng v tt v cht lngdinh dng p ng nhu cu tiu dng, v gii thiu kh nng chng cc ri lonPhys-iological v / hoc phn r gy mm bnh gim bt vic s dng ha cht.Mt chi ph / phn tch li ch (bao gm c cc vn chp nhn ngi tiu dng) nnc s dng xc nh cc u tin cho cc chng trnh ci tin di truyn. V d, vic

tng tiu th cc mt hng nht nh v / hoc cy trng c cao gi tr dinhdng c th c hiu qu hn v t tn km hn so vi ging i vi ni dung cao hncc cht dinh dng.

YU T kh hu

Cc yu t kh hu, c bit l nhit v cng nh sng, c mt nh hng rt lnvo thnh phn v cht lng dinh dng ca tri cy v rau qu. Do , cc a im vma gii, trong cy c trng c th xc nh acid ascorbic ca h, carotene,

riboflavin, thiamine, v ni dung flavonoid. Nhn chung, gim cng nh sng, thphn hm lng axit ascorbic ca m thc vt. Nhit nh hng n s hp thu vchuyn ha cc cht dinh dng khong ca cy bi v tng thot hi vi nhit caohn. Lng ma nh hng n vic cung cp nc cho nh my, c th nh hng nthnh phn ca mt phn cy trng thu hoch v nhy cm vi tn thng c hc trongqu trnh x l sau thu hoch v hot ng.


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THC HNH VN HA

Loi t, cc gc s dng cho cy n qu, lp ph, thu li, v nh hng th nc v

cung cp cht dinh dng cho cy trng, m c th nh hng n cht lng dinh dngca thc vt mt phn thu hoch. Hiu qu ca phn bn vo ni dung vitamin ca

2002 bi LLC bo CRC

cc nh my l khng quan trng bng nhng nh hng ca kiu gen v iu kin kh

hu, nhng nh hng ca h v ni dung khong sn l quan trng hn. V d, luhunh v selen hp th nh hng n nng cc hp cht organosulfur trong Alliumv Brassica loi. Canxi cao ni dung trong tri cy c lin quan n cuc sng sauthu hoch cn l kt qu ca mc gi gim h hp v sn xut ethylene, tr hon s chn, cng tng ln, v gim t l mc cc chng ri lon sinh l v phn r. Ngc li, hmlng nit cao thng gn lin vi cuc sng sau thu hoch ngn hn do d b tnthng c, ri lon sinh l, v su rng. Tng nit v / hoc cung cp pht pho cy cmi kt qu trong tnh axit thp hn mt cht v hm lng axit ascorbic trong tri cyc mi, trong khi bn phn kali tng lm tng tnh axit ca h v hm lng axit

ascorbic.C rt nhiu chng ri lon sinh l kt hp vi s thiu ht khong sn. V d, ng pitca to, hoa-thi c chua, t, da hu v nc; na v tr trong tri to v l, v m ca tri chanh c lin quan vi tnh trng thiu canxi trong cc loi tri cy. Bo thiu ktqu ng nt ca to, m, v l; sn v ca tri cy; d tt cc loi tri cy , v nt m.

Ngho mu sc ca tri cy c th lin quan n st v / hoc thiu ht km. D natriv clorua / hoc (do mn) kt qu c kch thc qu gim v ni dung cht rn ha tancao hn.

Nc cng thng nghim trng kt qu trong b chy nng tng ln ca tri cy, chn

khng u ca qu l, v kt cu cng rn v da ca qu o. Trung bnh nc lm gimstress v tng kch c qu ni dung ca cc cht rn ha tan, chua, v acid ascorbic.Mt khc, d tha nc cung cp cho cc kt qu nh my nt ca tri cy (nh anho, mn, v c chua), qu turgidity dn n d b tn thng Phys-ical, cng gim,trng thnh chm, v gim cc cht rn ha tan trong ni dung .Tp tc vn ha nh ct ta v ta tha cy trng xc nh ti trng v kch c qu, c th


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nh hng n thnh phn ca tri cy. Vic s dng thuc tr su v iu ha sinhtrng khng trc tip nh hng n thnh phn tri cy, nhng n c th nh hnggin tip do s trng thnh qu chm hoc tng tc.

Trng thnh

Trng thnh v chn

Cy trng thnh trong giai on pht trin dn n vic t c s trng thnh sinh lhoc lm vn. Sinh l trng thnh l giai on pht trin khi mt nh my hoc mtphn nh my s tip tc ngay c khi tch ra ontogeny. Vn trng thnh l giai onpht trin khi mt phn thc vt hoc thc vt s hu cc iu kin tin quyt cho vic sdng ca ngi tiu dng cho mt mc ch c th.o hn thu hoch l yu t quan trng nht xc nh cuc sng lu tr v cht lngqu cui cng. Qu cha c nhiu th co qup v thit hi c hc v c cht lng kmkhi chn. Chn hoa qu c th s tr nn mm mi v b vi hng v v v ngay sau khithu hoch. Bt c tri cy c chn hoc l qu sm hoc qu mun trong ma ca n

l d b ri lon sinh l v c mt cuc sng lu tr nh hn tri cy hi vo s trngthnh thch hp.

2002 bi LLC bo CRC

Tt c tri cy v trng thnh, tri cy rau qu, vi mt s ngoi l (nh qu l chu u,

l, v chui), t cht lng tt nht khi c php n chn trn cy hoc cy trng. Tuynhin, mt s loi tri cy thng c chn trng thnh nhng cha chn h c thchu ng c cc h thng x l sau thu hoch khi vn chuyn ng di. Hu ht cck hn hin ang s dng ch s ny da trn mt tha hip gia nhng ch s m c thm bo cht lng tt nht n cho ngi tiu dng v nhng ngi cung cp s linhhot cn thit trong tip th.


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i vi hu ht khng tri cy v non-tri cy rau qu (v d nh da chut, b ma h,ng ngt, u xanh, v u H Lan ngt ngo), cht lng n ti u t c trc khitrng thnh y . Trong cc loi rau, vn thng xuyn b tr hon thu hoch, ktqu l cht lng thp hn thu hoch v suy gim nhanh hn sau khi thu hoch.

Chn

Chn l hn hp ca cc qu trnh xy ra t giai on sau ca s tng trng v pht trinqua cc giai on u ca lo ha v c kt qu trong thm m charac-teristic v / hoccht lng thc phm, nh c chng minh bi nhng thay i v thnh phn, mu sc,kt cu, hoc khc cm gic thuc tnh.Tri cy c th c chia thnh hai nhm: loi tri cy khng c kh nng tip tc qutrnh chn ca h mt khi ra khi nh my v cc loi tri cy c th c thu hoch

trng thnh v chn ra khi nh my. Sau y l nhng v d t mi nhm:

Nhm mt bao gm cc loi qu mng (nh blackberry, du ty, mm xi), cy anh o(bi, chanh, chanh, qut mu da cam, v qut), nho, vi, muskmelons, da, lu,tamarillo, v da hu. Nhm hai bao gm to, l, mc qua, hng, m, xun o, o, mn, qu kiwi, qu b,chui, xoi, u , cherimoya, sapo Dilla-, sapote, i, qu nim am m, v c chua.

Tri cy ca nhm u tin, ngoi tr mt s loi muskmelons, sn xut vi s lng rt

nh ca ethylene v khng p ng vi iu tr ethylene ngoi tr trong iu khon cadegreening (loi b cc cht dip lc); ny nn c chn khi c chn m bohng v tt cht lng. Tri cy trong nhm hai sn xut vi s lng ln hn nhiuethylene, gn vi qu trnh chn ca mnh, v tip xc vi iu tr ethylene (100 ppmtrong 1 n 2 ngy 20 C) s cho kt qu chn nhanh hn v ng u hn. Khi quc chn, h yu cu x l cn thn hn gim thiu vt thm tm. Tri cy trongnhm hai phi c chn, t nht l mt phn, trc khi ct m bo cht lng hngv tt hn trong cc sn phm ti ct.

NHN T NH HNG sau thu hoch cht lng thit hi TH TRONG THUHOCH V X LPhng php thu hoch c th xc nh mc bin i trong s trng thnh v chnthng th cht v, do , nh hng n thnh phn v cht lng tri cy v rau qu.


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C thng tch (bm tm, try xc b mt, vt ct, vv) c th tng tc mt nc

2002 bi LLC bo CRC

v vitamin C v tng tnh nhy cm vi tc nhn gy bnh su rng gy ra. T l mc vmc nghim trng ca chn thng nh vy l nh hng bi cc phng php thuhoch (tay so vi c hc) v qun l cc hot ng thu hoch v x l.Th thit hi trc, trong v sau khi ct l mt ng gp ln cho mu nu m, r r nc,v s suy gim nhanh hn ca cc sn phm ti ct.

Nhit v qun l m tng i

Gi tri cy nguyn vn v ct ti v rau qu trong phm vi ti u ca h v nhit v m tng i l yu t quan trng nht trong vic duy tr cht lng v gim thiu tntht sau thu hoch. Trn im ng (i vi hng ha khng lnh-nhy cm) v cao hnnhit an ton ti thiu (i vi mt hng nhy cm lnh), mi tng 10 C nhit lm tng tc suy gim v t l gim cht lng dinh dng bi hai-to gp ba ln. Schm tr gia har-trao quyn v lm lnh, ch bin c th dn n tn tht v s lng(do mt nc v su) v cc khon l tnh (thit hi v hng v v cht lng dinhdng). Mc tn tht ny ph thuc vo tnh trng ca hng ha thu hoch v ature-

kh ca n, c th c mt s cao hn nhit mi trng xung quanh, c bit lkhi tip xc vi nh sng mt tri trc tip.Chui phn phi him khi c c s lu tr tng mt hng trong iu kin l tng vi hi phi x l lm tha hip nhng s la chn ca ature-kh v m tngi. Nhng la chn ny c th dn n cng thng sinh l v mt thi hn s dng vcht lng. Cc yu nht hai lin kt trong chui x l sau thu hoch lnh ca tri cyti v rau l nhng h thng x l bn l v nh.

P DNG CHO PH iu tr hng ho vic

Chng bao gm bo dng ca "root" rau, lm sch, phn loi loi b cc khuyt tt,phn loi theo giai on trng thnh chn /, h, ty lng, iu tr vi thuc dit nm kim sot su, x l nhit phn hy v / hoc kim sot cn trng, fumigating Kimsot cn trng, chiu x ngn nga ny mm hoc disinfestation cn trng, v phi

by tri cy ethylene lm chn mui nhanh hn v ng u hn. Trong hu ht trng


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hp, cc phng php tr liu rt hu ch trong vic duy tr cht lng v m rng cucsng sau thu hoch ca sn phm. Tuy nhin, c mt cn phi xc nh thi gian lu trti a c th c s dng cho tng mt hng gia thu hoch v chun b nh mt sn

phm mi ct. Ni chung, cn thi hn lu tr ca cc hng ha nguyn vn gia thu

hoch v ct, ngn hn cuc sng sau ct ca sn phm.

Thao tc iu tr C B SUNG MI TRNG

Hi p thay i khng kh rt khc nhau gia cc loi thc vt, loi ni tng v giaion pht trin, v thi gian v nhit tip xc. Duy tr phm vi ti u ca oxy, carbondioxide, v nng ethylene quanh hng ha ko di cuc sng ca n sau thu hochkhong 50-100% so vi khng kh iu khin. Ni chung, bu kh quyn thp O2 gimsuy thoi v tn tht ca acid ascorbic trong sn phm ti. CO2 kh quyn tng cao ln

n 10% cng lm gim tn tht axit ascorbic,

2002 bi LLC bo CRC

nhng cao hn nng CO2 c th tng tc nhng tn tht ny. Mt khc, bu khng khCO2 lm giu c th c li trong vic tr hon tng trng nu v vi sinh vt trn mt stri cy ti v rau ct.

Tip xc vi ethylene c th gy hi n cht lng ca hu ht cc loi rau v nn trnhbng cch tch ring cc mt hng sn xut ethylene t cc mt hng nhy cm viethylene, bng cch s dng my lc ethylene, v / hoc bng cch gii thiu ti, khngkh ethylene-min ph vo cc phng lu tr. iu tr cc loi tri cy v rau qu ti hayct ca h sn phm vi 0,5-1 ppm 1-methylcyclopropene cho khong su ting bo vchng chng li hnh ng ethylene.

Hng v VS. Ngoi hnh i cc sn phm qu ti-CUT

Ngay c khi c chun b ti u, x l cc iu kin, cuc sng postcutting da trnhng v l ngn hn da trn xut hin. nghin cu thm l cn thit xc nh l doca s mt hng v v phng php iu tr c th lm chm n xung v khi phcli kh nng ca m tri cy sn xut cc este v cc hp cht hng thm hp dnkhc.S dng ca clorua canxi hay lactate canxi kt hp vi acid ascorbic v cysteine l mt


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tr gip x l (hai pht ngm) c th hin c hiu qu trong vic duy tr cngv tr hon mu nu ca tri cy ti ct. Ethylene c ra v ng gi khng kh bin i( duy tr 2-5% O2 v CO2 8-12%) c th hu ch do-ments qun l nhit tttrong vic duy tr cht lng ca tri cy ti ct gim sn-ucts. nghin cu b sung l

cn thit chun b ti u ha, th tc x l tip theo i vi vic duy tr cht lng van ton ca tng sn phm tri cy.

M BO CHT LNG CHNG TRNH

Mt h thng bo m cht lng hiu qu trong cc bc x l gia thu hoch v hinth bn l l cn thit cung cp mt ngun cung cp cht lng tt ph hp ca tict tri cy v rau ngi tiu dng v bo v danh ting ca mt nhn hiu tip th

cho. m bo cht lng bt u trong lnh vc ny vi vic la chn thi gian thchhp thu hoch i vi cht lng ti a. Thu hoch cn thn l iu cn thit gimthiu chn thng th cht v duy tr cht lng. Mi bc tip theo sau khi thu hoch ckh nng hoc duy tr hoc lm gim cht lng; th tc sau thu hoch t ngi c th cithin cht lng ca cc n v c nhn ca mt hng ny.Tip xc ca mt mt hng vi nhit , m tng i, v / hoc nng -trationsoxy, carbon dioxide, v ethylene bn ngoi phm vi ti u ca n s tng tc mt mtca tt c cc thuc tnh cht lng. Nhng mt mt ca hng v v cht lng dinhdng ca tri cy ti nguyn hoc ct v rau qu xy ra vi mt tc nhanh hn so

vi vic mt phm cht kt cu v s xut hin. V vy, chng trnh m bo cht lngnn c da trn tt c cc thuc tnh cht lng, khng ch vo cc yu t ngoi hnhnh thng l trng hp.Sau y l danh sch cc bc x l v chc nng m bo cht lng lin quan:

1. o to cng nhn v s trng thnh thch hp v la chn cht lng, x l cnthn, v sn xut bo v khi nh nng mt tri trong thi gian thu hoch hot ng2. Kim tra hn sn phm, cht lng, v nhit khi n nh my ch bin

2002 bi LLC bo CRC

3. Thc hin mt chng trnh v sinh hiu qu gim ti vi sinh vt4. Kim tra vt liu ng gi v vn chuyn container m bo chng p ng cc


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thng s k thut5. o to cng nhn v ch bin thch hp v hot ng ng gi6. Kim tra mt mu ngu nhin ca sn phm ng gi m bo rng n p ng cim k thut cp

7. Gim st nhit sn phm m bo hon thnh cc thu

lm mt-pro trc khi xphng8. Kim tra tt c cc phng tin vn chuyn trc khi np cho cc chc nng v liness-sch9. o to cng nhn v ti ph hp v v tr ca cc thit b nhit -ghi-ing trong miti10. Gi h s ca tt c cc l hng nh mt phn ca h thng "du vt-back"11. Kim tra cht lng sn phm khi nhn c v di chuyn nhanh chng n khu vclu tr appro-hp cho

12. Vn chuyn sn phm t trung tm phn phi th trng bn l m khng c s chmtr v trn c s iu kin ca n first-in/first-out tr khi i hi mt trt t khc nhauTng quan v vic ct gim Chu u-Fresh Sn xut Cng nghip

Patrick Varoquaux v Mazollier Jrme

NI DUNG

Gii thiuLch s ca Fresh-ct Tri cy v rau qu chu uPht trin v Thng kiu kin ch bin ni chungForward-Only Phong troTch phng Trimming, Phng cc git, v phng cc giKim sot nhit Lung kh

Cht thiThit b lm sch, vt liu, v dng cV sinh mi trngTh tc khai thc hp v sinhKh trng bng cloPhn phi iu kin: Chui Chill v bn theo Ngy-


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n v hot ngNguyn liu thThu hochnh gi cht lng

CtCt v Shredding. PrewashingRa tay bng nc CloThot ncTrng lng v bao bKt lunSn phm miTri cy ti ctRau trn

2002 bi LLC bo CRC

Sn phm thch hp

K thut ch bin tiu thuytCt t ngClo-Free ti ct b hng ha thay i kh quyn (MAP) Phng chng lm dng nhit Ti liu tham kho

GII THIU

LCH S ti-CUT TRI CY V RAU CHU U

Khi nghin cu x l ti u ca ti ct gim sn xut bt u Php v20 nm trc y, mc tiu th u ngi ca tri cy v rau gim lin tc t nm1971 do s pht trin ca phc v v hi nhp ca ph n trong lc lng c nhim(Scandella v Leteinturier, 1989). Kt qu l, thi gian dnh cho vic chun b ba n c gim xung cho ph hp. Hn na, tri cy v rau-Bles l hng ha ngn hu nh


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khng tng thch vi mt chuyn i mua sm mt tun. Nh trong hnh 3.1, vic gimtiu th rau dip butterhead vt25% 1971-1982. ng ch l d s dng rau qu nh c chua v th thut rau ng(witloof) khng theo xu hng ny.

Xu hng ny bo ng dinh dng v gim st vin ca siu th tri cy ti, cc ngnhthc vt. Trong chuyn thm Hoa K trong thp nin 1970, Claude Chertier, tri cy vngi mua rau qu vi Monoprix (Php chui siu th), nhn thy thanh salad trong nhhng thc n nhanh v siu th v quyt nh thch ng

9

876 1971 19825

43

2

1

0

Hnh 3,1 bnh qun u ngi tiu dng cc loi rau ti Php vo nm 1971 v 1982

(Scandella v Leteinturier, 1989).

2002 bi LLC bo CRC

khi nim " sn sng n x lch vo th trng Php. Claude Chertier lin lc vi


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INRA (Vin Nghin cu nng hc quc gia) pht trin tng ca ng (1980).Cn c v c c rt thi nh, cng vi rau dip tng bng tan c sn Bc u (1970),nhng cc sn phm ny gii nn (i khi ch overwrapped vi cng ra PVC), ch yu lthit k phc v n ung, khng thch nghi vi th trng Php, v cm quan ca h v

v sinh cht lng rt km, hn s dng ca h ch gii hn 2-3 ngy, v cc tng bngtri rau dip khng ph bin Php. Vo lc ny, mt s b vi x l ca Php snxut rau sch precut hn hp cho sp.Claude Chertier mun dng sn phm mi ca sn phm c cng nhn l sch, an tonv thn thin. Cc thng s k thut c rng x lch (200-300 gram) nn c nggi to iu kin phn phi siu th v ngn chn vi khun ly nhim cho, cc sn

phm phi c phn b nhit phngTURE (khong 20 C), trong thi hn s dng nn n by ngy cng thm hai

Ngy s hu ca ngi tiu dng, cc thnh phn salad nn c iu chnh v

hng v ca ngi tiu dng Php, v ch bin khng nn bao gm bt k cht ph gia.Cc thnh phn c xut l rau ng l rng (Cichorium intybus latifolia L. cv), raung xon (Cichorium intybus L.), chicories nh l rau dip xon loang l (tc l,chioggia cv), i lang thang ng, tht cu ca rau dip (locusta Valerianella L.), v mts rau dip nh x lch v butterlettuce (Lactuca sativa L.) cho x lch trn. cung cpcho ngi tiu dng mt phm vi chp nhn c ca salad, Claude Chertier cng yucu cho c rt thi nh ng gi (Daucus carota L.) v ci bp cn c (Apium graveolensL.) cng vi thi nh mu v trng (Brassica oleracea L.).T nm 1981 n nm 1983, do nghin cu m hnh INRA nh my u tin ca h,

l rng rau ng. Cc th nghim v nh hng ca hot ng n v v ri lon sinh l,h hng do vi khun, v s i mu ca l dn n mt qu trnh thc t. Obvi-ously,tui th ca chn ngy khng th t c 20 C nhng c th 4-6 C. Nm 1983,cc th tc cho mi n v hot ng ch bin c thnh lp, v hai b x l u t thit

b ch bin th s. Ti thi im ny, cc thit bc la chn t cc phng php ch bin khc nh ng hp v ng lnh v khngthch nghi vi cc ngnh cng nghip mi ct. Nm 1984, mt nh sn xut thit b ThyS bt u sn xut my c th cho cc ngnh cng nghip mi ct mi. Vic sn xut ca"sn sng s dng" sa lt ti Php ch ln ti 1400 tn trong nm 1984, nhng thnh

cng ca h l ngay lp tc k t khi sn lng t 8.000 tn trong nm 1985. Nhng snphm ny mi c nhanh chng c bit n nh "gamme quatrime" hoc "phm vit" trong thut ng thng mi. Tri cy v rau qu c ti trong khong u tin,ng hp trong ln th hai, ng lnh mt phn ba, v ti ct hoc ch bin ti thiutrong th t.

Nm 1985, CTIFL (rau qu Trung tm k thut chuyn nghip) v cc t chc khc nh


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Adria (Hip hi thc phm Nghin cu v Pht trin Nng ment-) Normandy, VinPasteur (Lyon), v CRITT khc nhau (khu vc Trung tm Chuyn giao cng ngh) cngc tham gia vo s pht trin ca ngnh cng nghip sch-ct v cung cp cc b x lvi s h tr k thut. Kt qu l, INRA tp trung hot ng ca n trn mt phng

php tip cn l thuyt nhiu hn n lnh vc sinh l hc, vi sinh hc ca cc m thcvt "ti ct". K t khi sn xut mi c cho l c tim nng nguy hi, INRA tinhnh nghin cu su rng vo cc mi nguy vi sinh vt lin quan n m thc vt

prepacked.

2002 bi LLC bo CRC

ng thi, ly lan tip cn cc ngnh cng nghip mi ct ca c Bc u, v mt cuc

kho st (khuyt danh, 1986) lin quan n ti thiu ch bin rau-Bles tnh tm n vch bin H Lan, bn ti B, 11 c, t nht l hai n v ln Anh, nm ti Thy S(cng vi nhiu n v nh xung quanh thnh ph), v 19 ti Php. Khi nim v salad sn sng n khng thnh cng min nam chu u. C, k cuc sng khong t bnn su ngy trongdy chuyn lnh (2-4 C). ng thi, chu u hu ht cc thc phm ch bin machin-Ribery pht trin dy chuyn ch bin c th gn vi M, Nht Bn, v chu utrang thit b. Cng ty ng chai kh t v cc nh sn xut b phim mi c nghhp kh-tures v b phim c thit k ti u ha tch cc v th ng bin i kh

quyn.

PHT TRIN V THNG K

Sau giai on pht trin, khong nm 1990, c ti 70 nh sn xut Php. Hu ht ccnh sn xut hot ng theo iu kin km v sinh, v cc dy chuyn lnh khngc tn trng bng cch vn chuyn hoc cc nh phn phi. Cht lng hnh nh cati ct gim nhiu nht sn xut vo cui thi hn s dng ca h l ngi ngho.

Nhng yu t ny c ch s pht trin ngnh cng nghip (Hnh 3.2). Fresh-ct ch bin

c, tuy nhin, chu trch nhim v s gia tng ng k trong vic tiu th rau dip cacu c gim mnh. Salad ny, l trng trn t ct, rt kh ra. Hin nay, vicsn xut rau dip ct ngt ang gia tng (10-20% mt nm) trong tt c cc nc chuu. Nm 1999, vic sn xut trng ti hng nm ca l rau dip ti ct c, tng ng,45.000 Anh, 39.000 Php, 21.000 , 20.000 c,10.000 Ty Ban Nha v H Lan, v 8.000 Benelux.


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ngn chn s suy gim v phc hi ch bin hp v sinh v phn phi, CTIFL vDGCCRF (mt chnh ph Php t chc tng t nh FDA ca M) xut bn mt hngdn cho cc sn phm ti ct cng nghip. Hng dn ny c bin thnh mt quynh vo nm 1988 (Cha xc nh, 1988) v c sa i nm 1993 (Cha xc nh,

1993), v sau sa i mt ln na vo nm 1996 (Cha xc nh, nm 1996). thc thica n dn n mt s ci thin nhanh chng cht lng v trong mt s suy gim ngk

50,000

max min

40,000

30,000

20,000

10,000

01980 1985 1990 1995 2000

Hnh 3,2 cao v d ton thp ct sn phm ti sn xut ti Php (Sabino, 1990).

2002 bi LLC bo CRC

Khc

C ci


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Rau. canh

Ci bp bm nh

Bo cn c

C rt bo

Cc mn salad

X lch trn

0 10 20 30 40 50 60 70 80

% Sn xut ti Php

Hnh 3,3 phn trm ca cc loi rau ti, ct khc nhau trong nm 1986 (Scandella vLeteinturier,1989).

s lng cc cng ty ch bin. Nm 1998, bn cng ty chu trch nhim v 80% ca snxut sch-ct. Xu hng ny l ging ht nhau trong tt c cc nc chu u.Mc d c mt n lc nhm a dng ha lot cc mt hng xut vi ngi tiu dng(chi tit trong kt lun), ti, ct x lch xanh vn chim khong 85% sn xut tng th,nh h lm nm 1986 (Hnh 3.3).

IU KIN CHUNG ch

B vi x l p dng HACCP nguyn tc nh m t trong Codex Alimentarius (ph lc CAC / RCP 1-1969, Rev 3-1997) v trong m ca thc hnh v sinh cho refriger-atedthc phm ng gi vi tui th ko di (Alinorm 99/13, tr 41-57) cho tt c cc loi sn

phm hin c v cho thit k sn phm mi.Cc hng dn cho ti ct ch thch nghi bi chnh quyn Php nhm gim sinh hc, vtl, ha hc nguy him v kt hp vi loi mi ca sn phm. N xut cc iu kin


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theo nguyn liu c trng, cng nh hng dn ch bin v phn phi. Trong nhgi ny, chi tit lin quan n kin ngh, php lut c th cho ti ct ch bin c trnh

by.

FORWARD-ONLY ng

iu ny i hi rng khng nn c "vt qua" trong cc dy chuyn ch bin t ccnguyn liu th v cc sn phm sch.Cc v d trong chng trnh 3,4 hnh rng nguyn tc ch v pha trc khng p t mtch tuyn tnh, nhng n khng chp nhn vt qua (dng sn phm hoc x l chtthi).

2002 bi LLC bo CRC

Nguyn liu

Sn phm sch


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OK

Nguyn liu

Sn phm sch

Khng th chp nhn c

Hnh 3,4 Nguyn tc ca phong tro v pha trc-ch.

CtPhng

Kh Trng git ra


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Bao b

CartonCuc thm him

t nht mt bc tng Mt bc tng

Hnh 3,5 phn on ca dy chuyn ch bin.

TCH CA PHNG trang tr, vic phng git,NG V PHNG

ngn chn ly nhim cho, cc phng ch bin khc nhau phi c gii hn bi ccbc tng dn dn gia tng s sch s t phng ct phn bao b (Hnh 3.5).

IU KHIN NHIT

Cc n v c thit k v trang b trong mt cch m nhit bn trong cc phngkhc nhau ph hp vi yu cu tm tt trong Hnh 3.6. Theo quy nh ca Php, ting gi sn phm phi c ngay lp tc c lu tr 4 C v duy tr 0-4 C chon khi giao cho ngi tiu dng.

2002 bi LLC bo CRC

Tch cc p lc lung khAmbient T 12 C 4 C 4 CGit

NguynCt vt liu


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Ra Kh Trng Prewashing Draining Bao b CartonCuc thm him

Nhit 3,6 hnh gradient v lung kh trong cc n v ch bin.

X l cht thi s tn bng ti

L SN PHMLU

Trang tr phng

Ct bng ti

3,7 hnh x l nc thi.

Do sau y c ngh:

hn ch tip xc vi nhit trn 10 C sn phm t lnh 0-2 C trc khi ng gi c bn phinhit trong qu trnh hot ng duy tr nhit ny trong thi gian lu tr

Gradient nhit v lu lng ca cc sn phm chy countercurrently. Nhit trongphng trang tr v kh trng khng c vt qu 12 C v khng vt qu4 C trong phng ng gi v kho bi.

Lung kh


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h thng thng gi c thit k duy tr nhit cn thit v ngn nga c ncngng t, lu thng ca bi. Khng kh hin hnh phi chy t bao b n phng trang tr(hnh 3.6).

Cht thi

vt liu thi c s tn khi c s ny trnh nhim cho(Hnh 3.7).Bn trong thit b, nh xng v my mc s dng cho vt liu nonedible v cht thi

phi c xc nh r rng v khng bao gi c s dng cho cc sn phm n c.Hn na, h s d dng ra v lm v sinh.

2002 bi LLC bo CRC

Bn ngoi c s, bt k thng ti s dng cho cc ti liu nonedible v cht thi phic chng thm v d dng ra v lm v sinh.

Lm sch thit b, vt liu, v dng c

Ra phi c thc hin bi bt k phng php hoc kt hp cc phng php linquan n tc ng c hc (ch, nh rng, nc my bay phn lc phun) hoc ha cht

ty ra (c tnh axit hoc kim cht ty ra). Cc ra phi bao gm vic loi b cc vn phn i ca cc loi bt k. Mt cht ty ra hoc cht ty ra kh trng phi cp dng cho php loi b cc mng sinh hc bi v vi khun.Hiu qu ra bng nc sch s loi b cc ht tch ra v d lng cht ty ra.

V sinh

Sau khi ra mt bng, cc my phi c np cho mt hiu qu disin-fecting, hoc bngcch s dng hi nc hoc ha cht.

V sinh TH TC OPERATORS

Nhn vin phi bit cc th tc v sinh (Quy tc quc t thc hnh, Tng Nguyn tc vsinh thc phm) v mc qun o bo h v da giy c th cho khu vc.


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Kh trng bng clo

S dng chlorine, kt hp vi ch bin hp v sinh, giy php mt ci thin ng kment-cht lng vi sinh ca sn phm. Theo quy nh ca Php, kh trng clo phi c

theo sau bng cch ra vi nc ung (t hn0,5 ppm clo hot ng).C nhiu hnh thc khc nhau ca clo trong dung dch nc. Mt phn ca clo kt hpgii th ngay lp tc vi cc cht hu c (kt hp clo). Phn cn li l clo "min ph".

Nng clo t do, trong trung bnh 80% ca tng s clo, c th c nh gi bngcch s dng mt in cc c th (m cng c giy php t ng iu chnh ni dungclo) hay mt phng php quang ph vi DPD (N, N-diethyl phenylene-1, 4 diamine) lmt tinh khit. Xem xt s bt n ca cc tion clo-Solu, cc quyt nh thng xuync yu cu.

Trong hu ht cc thit b kh trng, c mt s phn tn rt ln trong thi gian vnchuyn ca cc khi thc vt. Thi hn c ngha l ngh ca kh trng l 2 pht. pH lmt yu t quan trng i vi hiu qu clo. pH ca dung dch kh trng phi nmtrong khong 6,5-8. Vi sinh vt ti (vi khun hiu kh mesophilic) thay i trong qu trnhch bin c th hin trong hnh 3.8.

PHN PHI IU KIN: CHUI CHILL V BN-BY-NGY

duy tr cht lng sn xut cho n thi im mua, ti, ct manufac-turers phi ng

du "tt nht trc ngy" vo ti. Xc nh thi hn s dng l ca b vi x l trchnhim. Tui th ca sn phm phi c thit lp bng cch s dng d liu khoa hc, ctnh n nhit chui lnh.

2002 bi LLC bo CRC

Chp nhn c tt

87654


34/138

3210

Hnh 3,8 m vi khun (cfu g-1) trong thi gian ti ct ch bin x lch xanh(Scandella v Leteinturier, 1989).

m phng mt phn phi thc t cc mt hng ti-ct, thng tin thng-perature l

hai phn ba thi hn bo qun nhit quy nh (4 C), cn li mt phn ba ti 8 C.Sau y l cc gii hn vi khun ct ngt mt hng ti Php (khuyt danh, 1993):Listeria monocytogenes v Salmonella l khng nn c trong sn phm cui cng (nmmu 25 g), nhng ch c 100 cfu g-1 Listeria c dung np mc tiu th.Escherichia coli kim tra c thc hin m bo rng nhim l trong nhng iusau ygii hn: trong nm mu 25 g, khng m c vt qu 100 cfu g-1, v trong ba nmnn c di 10 cfu g-1. Cc iu kin ny cng tng t nh khuyn co, v ca y

ban quc t v k thut vi sinh cho

Thc phm (ICMSF, 1986, 1988). Cc Hng dn Thc hnh tt sn xut cng khuynco rng h thc vt hiu kh mesophilic c thp hn 5 106 cfu g-1 vi ba trong snm c tnh di 5 105 cfu g-1 trong ti sau khi ch bin. khuyn ngh ny khngthc thi v khng c th t c i vi mt s hng ha nh cc loi tho mc thm(mi ty, ngi gim,h, hng qu ngt, v l rau mi, c ch bin Php) v ht ging ny mm.

Nguyn liu

N V HOT NG


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R rng l cht lng ca cc nguyn liu l mt trong nhng yu t quan trng nhtquyt nh cht lng ca cc sn phm cui cng. Mu xanh l cy x lch c, cngxa cng tt, canh tc trong cc lnh vc m. endives Broad-l v xon phi c etiolated

trong lnh vc ny tng sn lng ch bin bng cch s dng mt si dy cao su hocchung nha. hot ng ny nn c tin hnh cn thn trnh overstressing etiolatedm thc vt. V l do v sinh, khng c phn hu c hay phn bn c ngun gc ngvt nn c s dng.

2002 bi LLC bo CRC

Nhiu d n nghin cu nhiu nc, trong c Hoa K, Australia, v Php ang nh

gi s ph hp ca ging cy trng salad cho ti thiu ch bin t quan im ca b vi xl ca xem.Cc tiu ch chnh trong vic nh gi ny ph hp ca ging cy trng ti, ct ch

bin nh sau:

1. Ch bin sn lng-v d, u ra ca dy rau dip b t25-30% v t 50% i vi rau ng l rng (Scandella v Letein turier-, 1989)2. t nhy cm vi cc chng ri lon sinh l v bnh vi khun3. C khng ca m

4. bn nng CO2 cao (Varoquaux et al, 1996.) V / hoc oxy thp5. Ni dung ng cao bi v ng suy gim c th chu trch nhim v cng thngnng lng (Forney v Austin, 1988)6. Thp t l h hp (Varoquaux et al., 1996)7. cc yu cu c bit-v d, tt c cc l ca rau dip b phi c pht hnh khi lymu li, bi v y khng phi l ct salad sau trong qu trnh (Scandella vLeteinturier, 1989)

THU HOCH

Hu ht cc nguyn liu cho ch bin ct ngt c trng theo hp ng c xc nhging v k thut trng trt (bao gm c din tch, thi gian gieo trng, thuc tr su v

phn bn cc ng dng, v cc iu kin sau thu hoch). l yu cu m cc sa lt c thu hoch vo bui sng v nhit lnh hn, nhnghm lng ng ca l l cao hn vo cui bui chiu.


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Mi ngi u bit rng sn xut phi c precooled n 1 C trong thi gian smc th sau khi thu hoch m rng thi hn s dng tim nng. Mttrong cc iu kin cn thit cho cc b x l t c s phn bit cht lng cgi l "Nhn " l chn khng lm mt ca x lch 1-2 C trong vng bn gi sau

khi thu hoch. x lch nht, ngoi tr con chin ca rau dip, l kh nng chng, cn c x ltrong vng hai ngy. Radicchio c th c lu tr cho n hai thng.

NH GI CHT LNG

Cc hot ng u tin nhn c nguyn vt liu c kim sot cht lng, l cnthit t c mt cht lng sn phm tiu chun. Cc tiu ch chnh l s xut hinca x lch, bao gm c s ti mt tng th, s vng mt ca cn trng, cc bnh sinh l

v vi sinh vt, s hin din ca m hoi t, v tun th cc quy nh v d lng thuctr su v hm lng nitrate. Vi mt s mn salad c lu tr, nh rau dip xon variegated-l, v d, s vng mt ca vi khun gy bnh nh vi khun Listeriamonocytogenes c kim tra. Tt c cc nh gi cht lng c ghi nhn trn mtmng li u vo cho ph hp vi "truy tm" cc yu cu.

2002 bi LLC bo CRC

Ct ta

Cc t l yu cu ca cc thnh phn trong mn salad trn t c trong ming-trim.Bng ct ta c cung cp vi t l phn trm cui cng ca mi salad, c tnh n ura tng ng x ca h. Tt c cc phn khng mong mun ca nh my, bao gm huht cc l xanh bn ngoi v vng li, c loi b bng tay. hot ng ny gy rathng tch c th c gim thiu bng cch s dng rt dao sc (Bolin v Huxsoll,1991). iu ny l d dng hn nhiu hn lm. Trong thc t, c in bng thp khng g

c s dng sn xut cnh kh mm, v dao su c s dng phi c mi nhnrt thng xuyn (mi gi hoc hn). Carbon thp c s dng cho li dao l gin, cth gy nguy him cho cc thao tc, v pht hnh cc ion st c th s c tham gia vos i mu nu. Gch li cng d v v rt t tin. Ct ta c th l mt phn c gii, tnht l cho endives l rng v xon. Mt tng t ng mi c pht trin bi mtcng ty Php (Soleco SA). My ny cp bng sng ch (patent M 5.421.250; 1995) ci


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thin nng sut ca cc nguyn liu 5-10 im v gim chi ph nhn lc theo h s hai.Vic s dng cc tng l, tuy nhin, gii hn rau dip xon l rng v xon. C giiha ca b ct ta rau dip u phc tp hn. Lm b thng cc kt qu m thc vttrong r r ca cc enzym v cc cht nn ca h c bnh thng trong khoang t bo

khc nhau. Vic tiu hy t bo t vi dn n h hng sinh ha nh phn tch kt cu,ngoi hng v-, v mu nu (Varoquaux v Wiley, 1996).Mt trong nhng v d kt lun hu ht cc nh hng ca vt thng v cng c quan st trn qu Kiwi sau khi ct. Cc lt mt khong 50% cng ban u ca htrong vng hai ngy 10 C. N xut hin nh l nu hin tng ny l do vic phthnh ca cc enzym vi cc hot ng pectin v phn gii protein ca t bo b thng(Varoquaux et al, 1990.).

N cng c bit rng thm tm hoc ct m thc vt c kh nng nu s gy ra mt si mu nu. Bi v hu ht x lch xanh cha polyphe-noloxidases v nhiu cht

phenolic, ch yu l axit chlorogenic, ester tartaric caffeoyl, v ester shikimic caffeoyl(Goupy et al., 1990, 1994), mu nu ca mt ct l mt vn ln cho ch bin ti thiu.Nh cp, mu nu c th c gim bng cch s dng li dao rt sc nt v lutr lnh, nhng mt yu t cc k quan trng l khong cch gia ct v git gi. iuny c chng minh vi cc lt to.Trong Hnh 3.9 l hp th phn x khc nhau 440 nm ca cc lt to cho hai gingc bo co nh l mt hm ca thi gian sau khi ct. Cc lt ct trong khng kh c nhng vo nc 30 giy sau khi ct. Browning ca nhng lt xut hin nh l mtnh cao trong hp th trong khu vc 400-440 nm ca quang ph. ng ngc nhin,

lt ct trong nc khng trc quan chuyn mu nu trong mt vi gi khi c lu trti 8 Ctrong khng kh. Browning khng nh hng n cc m bn trong, v khng c si mu cquan st thy khi cc slice b ct mt ln na.

N rt c th l cng tc phng chng ha nu trong lt ct trong nc l do ngay lp tcra trong dch t bo gii phng bng cch ct. Trong lt ct trong khng kh v nhanhchng nhng vo nc, exudate ngay lp tc khuch tn vo lp m bn trong trc khira. Cc con khong gia ct v ra, cc browner cc lt quay trong thi gian lu tr.

Mt hin tng tng t xy ra vi cc l salad ct.

2002 bi LLC bo CRC


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0.18

0.16

0.14

0.12

Festival Delbard sm Redone

Nhn thy c s i mu

0.1

0.08

0.06

0.04

0.02

0

khng kh


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nc

0 5 10 15 20 25 30 35Thi gian sau khi ct (min)

Hnh 3,9 hp thu ca lt ct to trong khng kh (m biu tng) v ct di nc (ngbiu tng) nh l mt hm ca thi gian cho hai ging (Kuczinski et al, 1993.).

Ct hnh 3,10 bng trang b bng ti nc (trn mt phn) chuyn ti cc sn phmtrang tr. (Photo courtesy of Turatti.)

C v nh khng thc t ct cc mn salad bng tay di nc. gim discol-vn t,cc bng mi ct c trang b vi lu lng thy lc (phn trn) chuyn ti cc b

phn ct v ti mt vnh ai (phn di) s tn cc cht thi, nh th hin trong hnh3.10.

Ct v bm nh

l rau dip xon c ct thnh ming 2-3 cm bng cch s dng li quay (vung gcvi dng chy) hoc dao a (song song vi dng chy). Qu trnh ny cng gy tnthng m thc vt c th c gim thiu bng cch s dng rt li dao sc bn nhy,mt hoc hai ln mt ngy. Khi ct, l x lch phi c ra sch ngay sau khi ct;

2002 bi LLC bo CRC

Hnh 3,11 Sketch ca mt my ct tia nc cc mt hng ti ct (Bguin et al, 1995.).

bt k s chm tr trong prewashing s tng cng mu nu. Ra l sau khi ct l iucn thit ngn chn nu trong cng mt cch nh ct ta. Trong hu ht cc dy


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chuyn ch bin, sn phm ny ngay lp tc ri vo b ra sau khi bm nh. K t khict nn din ra di nc, mt trong nhng phng php th nghim ti Php l ncmy bay phn lc ct (Bguin et al, 1995.). Bi v cht lng bn trong ca t bo bthng c ly ra bi cc dng nc, mu nu l gim ng k so vi bt k k thut

ct thng mi. Cc nguyn tc ca my tnh ny c th hin trong hnh 3.11. Cc l(3) c chuyn ti (1) n mt vnh ai a rnh hnh ch U (2) thit k v tr nervurechnh ca l song song vi hng ca dng chy v hn ch dy ca cc sn phmcho hai hoc ba lp trn bng ti li thp khng g (4). Cc l (hoc m thc vt khc)c ct bi cc dch chuyn ngang v thay th ca mt my bay phn lc nc (6) trnmt ng st c nh (5). Cc tia nc p sut khong t 5-10 MPaty thuc vo sn phm c ct lt. rng trung bnh (cm) ca khi l P/2v, ni P lthi k ca cc my bay phn lc nc u cho (min-1), v v l vn tc bng ti cm min-1 (7). Cc sn phm ct c th vo git (8).

PREWASHING

Khi nhng chic l salad c ct, h ri vo prewasher ra sch dch tit v saps mnu khng nhanh chng s gy nhim b kh trng.

VI NC RA clo

Clo hot ng ti a cho php trong b kh trng c thit lp 120 ppm ca php

lut ti Php nm 1988, v nm 1992 hng dn, cn gi tr, xut gim n ti 80 trang/ pht. Trong ch bin hin nay, nng clo ti thiu khng nn th di 50 ppm. Clo cth hypochlorite hoc clo kh. Sau l phc tp hn x l, nhng mt cht hiu quhn do s st gim ng k pH ca dung dch kh trng. Ngc li, b sung tnghypochlorite pH, dn n phn ly ln hn hypochlorite, v do , trong mt gim khtrng hiu qu. Trong mt s n v x l, nng clo l mon-itored v iu chnh lintc, trong khi nhng ngi khc, n c o v iu chnh mi gi hoc lu hn. Kchng trong b kh trng c bo him hoc bng bt khng kh tip tuyn hoc my

bay phn lc nc hoc c hc bng cch quay tay (Hnh 3.12). N s c

2002 bi LLC bo CRC


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Hnh 3,12 thng thng my git: (1) trm tch van x, (2) vi h thng thng gi thi-ing, (3) my bm v ng thu lc, (4) ng h o mc, (5) vi nc lnh, (6) trng cm lc, (7) cn trng loi b trng, v (8) iu chnh lu lng trng. (c php caTuratti.)

lu rng clo l khng thc s c thm quyn nhng ch chp nhn cc quy nh caPhp cho kh trng cc sn phm ch bin ti thiu. s dng ca n l, tuy nhin, b cm mt s nc Chu u nh B, c v H Lan. Xu hng hin nay l loi b clo tqu trnh kh trng. Trong cc thit b ra c m t di y, c nng clo ti thiuca 8 trang / pht c thnh lp nh l mt hiu qu bo v chng li nhim c th dovi khun gy bnh.Trong cng vic trc y, cc nh nghin cu M tuyn b rng c mt mi quan trng-tionship gia ti trng vi khun ban u v h hng ca tng bng x lch x nh (Bolin

et al, 1977.). Nguyn-Cc v Carlin (2000) bo co mt mi quan h r rng gia svi khun hiu kh mesophilic vo cui thi hn s dng v h hng trn rau ng l rngct ngt ng trong b phim polypropylene nim phong, nhng nhim vi sinh vt cth l hu qu ca su nh nu bi Carlin et al. (1989). Varoquaux v Wiley (1996)cho rng chn thng cng thng ti cc ri lon sinh l ch bin v ng gi gy ra biiu kin bt li cng vi lm dng nhit l nguyn nhn chnh ca s phn r smca sn phm ti ct.Tc tng trng ca vi khun hiu kh mesophilic trong salad rt kh trng cao hntrong cc mu kim sot c ra trong nc my (nh hn 0,5 ppm clo min ph). Sau

khi gim log 2 trong s vi khun, do mt v sinh hiu qu, dn s vi khun c trngvi mu khng c iu tr ch sau bn ngy 10 C (Carlin v cng s, 1996.). S

pht trin ca Listeria monocytogenes trong cng iu kin c nng cao ng k so vikim sot khng c x l (hnh 3.13).Loi b cc thc vt hoi sinh c th c li cho s pht trin ca vi khun khng mongmun nh vi khun Listeria monocytogenes, trong pht trin nhanh hn trong cc mukh trng rt cao.

N c mc nhin cng nhn l 2 bn ghi gim s lng vi sinh vt sau khi khtrng l khng cn thit m bo cht lng sn phm. l l do ti sao thay th nh

nhng hn cc qu trnh v sinh c pht trin (xem Kt lun).Bc cui cng ca hot ng ra l ra bng nc my c cha t hn 0,5 ppm clo hotng. n v ny hot ng ch cn thit khi clo nng cao hn 1 ppm c s dng.Cc nc lnh (1-3 C) phi lin tc i mi trnh tch t clo t phn kh trng.

Nc ra ny c th c ti ch cc my git ngc dng sau khi lc v kh clo.Hnh 3,13 Listeria monocytogenes tng trng trn l l rng tim phng sau khi quyt


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lit(Trng thanh), hoc nh sng (ng ca cc qun bar) clo kh trng (Carlin v cng s,1996.).

Cc my git mi, minh ha trong Hnh 3.14, c da trn s k ca dng chy xi xv tng. salad ny c nng ln phu n (3) cha y nc chlori-phi ng b (5-8ppm clo hot ng). Nng clo c quy nh vi mt in cc c th, v cc gii phpti ch c lc. Sn phm c qut dc trong nc trn (11). Phn di ca phn utin (1) c trang bda g (10) trong , kt hp vi cc dc ti u ca phn kh trng, kt qutrong mt chui cc tng v dng chy l. Cc mt hng c ra schtrong mt dung dch clo vnh vin mi y sng gi. Qu trnh ny cng loi tr rymm. Khi kt thc phn u tin, sn phm c tch t dung dch clo vo mt bng ti

c (5). Cc nc c tr li (7) vo b m nc (khng hin th) v mt phn ti chsau khi iu chnh ca tion-nng clo trong. salad ri vo mt b cha (9) cha ync ung (clo nng thp hn 0,5 ppm). Phn ra (13) cng trang b da g (12) cthit k chuyn qua l v l c hai bn mt ng UVC (24), ngn nga bt k vikhun nhim cho trong phn ra. Cc l c tch ra khi nc vo mt ci ry thhai (15). Nc c ti ch (14) v (17) hoc l phn u tin hoc cho cc prewashingthng ngun. Sn phm c thu thp vo thng (19) hoc gi trc tip n cc hthng sy (spin my sy hoc ng hm).

Thot nc

Min ph qu nhiu nc trong gi kt qu trong s h hng do vi khun nhanh chngch yu ti cc giao din l phim (Herner v Krahn, 1973). Thot nc nn kt qu trongkhong 1% m d so vi salad cha qua ch bin. Hai phng php hin nay c sdng cho vic ny

2002 bi LLC bo CRC

Hnh 3,14 my git mi da trn mt lot cc tng v dng chy l, trong c mt quynh nng clo v mt phn ra (Bguin v Varoquaux, 1996).


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hot ng: mt my sy quay v ng hm mt khng kh. kt qu ly tm mnh mtrong thm tm, quy trnh nn c ci thin bng cch s dng my ly tm c bit t c ti u thot. Chu k ly tm bt u vi mt ti mm ca cc l mng manh theosau l mt gia tc m v x mt thn trng ca cc sn phm thi (Hnh 3.15).

Khng kh sy ng hm l mt k thut mi c pht trin hin ang c sdng trong mt s nh my ch bin chu u v Hoa K (Hnh 3.16).Cc ng hm sy bao gm cc "dng thc" rung bng vn chuyn cc sn phm v

pin ca cc n v khng kh kh. Cc tin sn phm l ngc vi nhit khng kh cv kh. my sy l b vi x l th im ti u ha hiu qu ca n. hn ch lynhim cho do vi sinh vt trong khng kh, lung kh c lc v kh trng vi mt ngtia cc tm (250-280 nm).

Cn v ng gi

Cc phng ng gi phi c lm sch v lm lnh 1-2 C v phi c tch ra tphn ra. ng gi c thc hin trn mt ng thng ng pha trn trong s l ccmy kt hp cn, ong, mt v d trong s c th hin trong hnh 3,17.Salad bit (hoc bt k sn phm) c vo cc infeed knh (hay mt hnh nn rung)c thit k phn phi ng u khi thc vt thnh nhm thc n, m th chng vothng c trng lng. H thng thng giy php hot ng tip con-tinuous ca mycung cp cc b cm bin cp khng c kch hot. Trng lng ca m thc vt ttc cc thng c chuyn n mt my tnh tnh ton s kt hp tt nht ti u ha

trng lng yu cu. C hai trng lng trung bnh v chp nhn, c th lch chunc nhp vo my tnh.

2002 bi LLC bo CRC

L npGi

Quay chm nn tng sn phm thi

i v


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Outlet ng

Pusher tm

Khng thm nc (IP 55)ng c inTi trng:

Spinning:

D:

Tc quay thpiu chnh kt hp vi thc n sp xp.

Tng tc hiu lckh sau khi thc n b gin on (tc quay thp cho cc sn phm salad).

Tc quay thp trongkt hp vi chc nng tm y c hiu lc x nh nhng ca sn phm sy kh.

Hnh 3,15 spin bn t ng ti u ha iu kin my sy sy cho x lch ti ct. (cphp ca Rousselet ly tm.)


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Hnh 3,16 ha my sy. (c php ca Turatti.)

khi thc vt c thu thp trong i chiu cc knh m ngun cp d liu ca my baob. Phn u ca my bao b l cc ng ph hp m a b phim ng gi xung quanhng hnh tr mt gc ti u. Cc dc nim phong c thc hin, v ng tay o cthc y bi hai dy truyn t. S tin trin ca ng lt c hng dn bi mt t boquang in m c in du trn phim. Vo cui ng, phn di ca cnh tay o c nim

phong. khi thc vt sau c

2002 bi LLC bo CRC

Hnh 3,17 kt hp trng lng. (c php ca Yamato.)

pht hnh t cc thng nng. Cc ti y c th c ra bng nit, kh cacbonic, kh hnhp nh phn (N2 v CO2) ch ng sa i cc atmo-cu. Cc vi phun kh b thuhi, v pha trn ca ti c nim phong.

Hu ht cc loi rau ch bin ti thiu Php c ng gi trong ti ca pylene-polyproc 25-40 m dy. Ti Anh v Ireland, mt phm vi rng hn cc loi rau nh rau bina,

bng ci xanh, sp l v chic hoa c x l. Cc mt hng ny rt respir-ing phi cng gi vi b phim microperforated thm hn cc kh hn polypropylene nh hng.Cc tnh thm ca polypropylene theo nh hng l

khong 2 10-16 v 10-16 nt rui 7,2 m-1 giy-1 Pa cho O

v CO2, tng ng. Ti chu u,

cc chuyn gia s dng nh lng thm tc truyn ti kh t thay v thm.Thm l thm nhn vi dy ca b phim v c th hin trong ml kh / mt vung,mi ngy, v mt bu khng kh hoc Bar (ml m-2 ngy-1 atm-1).Hng polyethylene (OPP) c chn polyethylene ch yu cho sng ca n

Ness, sinh ng, v ph hp cho my ng gi. Cc thm ca b phim ny ph hp cho


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bao b ti ct rau ng l rng v rau dip vi iu kin nhit phn phi khng vtqu 10 C. B phim ny to ra mt bu khng kh thay i equilibrated (trng thi nnh) trong ti ngn chn hoi t cc l x lch. Vi khun Pseudomonas fluorescens

pectin v viridiflava Pseudomonas c trch nhim thi mm trn rau lu tr (Lund,

1983). H cng tham giatrong s phn r ca rau ng vn trn (Nguyen-Cc v Prunier, 1989), nhng cc vikhun ny c mt trong c hai gi h hng v m thanh.

Nh c th hin trong Bng 3.1, l l rng chng vi mt h thng treo ch yu nng-trated marginalis Pseudomonas khng pht trin hoi t khi c lu gi trong bukh quyn giu CO2. ng ch l l tim mt mi trng nui cy vi khun ny clc pht trin cc triu chng tng t. N c mc nhin cng nhn rng tc ngc li ca CO2 trn thi mm gy ra bi marginalis P. l do

2002 bi LLC bo CRC

BNG 3,1nh hng ca kh quyn kim sot v s pht trin ca Rot mm v tim L l rng.(T Nguyn Carlin Cc v nm 1988.)

Kim sot kh quyn

H2O

Truyn cht c

Lc trung bnh

% CO2% O2


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(Control) Ps. m

Ps. m

40 10 0 0 020 10 0 0 (+)0 22 0 + + + +

Ps. m: Pseudomonas marginalis; 0: khng c h hng; (+): khng c, mu nu nh mmthi;+ +: Mu nu mm thi.

axit ha ca t bo bng cch gii th trung CO2 (Siriphanich v Kader, 1986), do , cch hot ng enzym ca mt lyase pectate sn xut bi vi khun ny (Nguyen-Cc vCarlin, 1988).X lch c rt nhy cm vi s oxy ha (chng hn nh nhng bao gm rau dip

butterhead v tng bng) c ra bng nit oxy d trong cc dy gi 1-3%. Bi vcc thnh phn kh quyn trng thi n nh khng ph thuc vo hn hp kh ban utrong cc gi (Fishman et al., 1995), cc sa i ch hot ng bu khng kh s ynhanh vic thnh lp mt khi cu bo v-atmo. Mt s gii thiu b vi x l CO2 thnh

gi c c t 5-10% kh CO2 sau khi nim phong.si c rt v ci bp xu i nhanh chng khi c lu tr vi qu cao (trn 30 kPa) CO2v p lc thp mt phn O2 (Carlin v cng s, 1990a.). Barry-Ryan et al. (2000) chng minh rng cc h hng ca cc sn phm ny c kch hot bi s suy gimca O2 hn bi s gia tng CO2. Nhng iu kin bt li ca kh quyn gy ra chng rilon sinh l v tit dch ca cc m c rt. iu ny cung cp cc vi sinh vt nha, baogm c vi khun axit lactic, vi mt cht nn tng trng tt (Carlin v cng s, 1990a.).Cc h hng l gim ng k bng cch s dng mt b phim thm nhiu hn so vithng xuyn OPP. Microperforated phim c mt thm ca

15.000-20.000 ml O2 (hoc CO2, bi v nhng b phim ny khng c chn lc khuch tn kh)gim ng k s h hng ca c rt thi nh so vi 35 m OPP (et al Carlin.,1990b). Mt b phim qu thm ng gi kt qu trong mt t l h hp cao v nhanhchnggim hm lng ng ca cc t bo c rt.


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ngn chn nu. Nit oxit (N2O) v lng kh carbon dioxide (CO2) l hiu qu hn N2.Khi cc khi qu c m, nng sorbat phi cao hn nhiu, t 350 ppm (socbicacid) khi c phn phi t 04 C n 1000 trang / pht khi bo qun nhit mi trng xung quanh (20 C). Cc

cm quanphm cht (mi v, cng, v s xut hin) l bo v tt hn trong phin bn "kh"hn so vi mt m.

Rau trn

Xo v cc ch phm khc c phc v vi tht ang ngy cng ph bin chu u.Nhng sn phm ny c pht trin ti Hoa K, ang c thch nghi vi th trngchu u.

Sn phm thch hp

Nm, bao gm c nm cc, v a phng salad trn, chng hn nh "mesclun" (mt spha trn salad Medi-terranean), l nhng v d ca cc sn phm thch hp c sn.

Tiu thuyt K THUT CH

Ct t ng

Cc ti ct cc cng ty ln ca Php pht trin my t ng ct ta. Trong my nhth, gc ca mt cy l rng c gi bi mt mng m quay, v th lm phng cc xlch bi lc ly tm. Cc cc xanh ca l rch nt bn ngoi l do dao tnh

c t ti mt khong cch ti u v gc t trc quay. My ny c ci thin ngk v ang hot ng

2002 bi LLC bo CRC

ti ba nh my ch bin Php v Anh. Trong mt my khc (khng cn s dng),nhng dao xoay quanh cc mn salad. Mt nghin cu cng c tin hnh, trong salad c ct vi mt my bay phn lc nc hng dn phn tch hnh nh trn my vitnh. Cc d n khng kt qu trong mt tng t ng hot ng c.


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Clo-Free ti ct hng ha

Nh cp, vic s dng clo kh trng trong ngnh thc phm ang gy tranh ci

v b cm i vi thc phm hu c. Hiu qu ca zn, axit hu c, axit peracetic vhydrogen peroxide, glucose oxidase h thng Lactoperoxidase, ion ha khng kh, v kthut khc ang c iu tra. Gamma tion irradia v in t tng tc c hiu qu trncc loi rau c thi nh nhng kt qu trong mt s c kt cu kch tnh khi p dng chox lch xanh.

Bu khng kh thay i bao b (MAP)

Ti u ha ca khng kh tch cc sa i v thm b phim ang c nghin cu lm

cho MAP hiu qu hn. iu ny bao gm vic s dng ca nng oxy cao v khhim.

Phng chng lm dng nhit

ch s nhit Thi gian (TTI) c s dng trn hp Php pht hin s lmdng nhit trong khi vn chuyn v phn phi. Cc nh hng bt li ca tem-

perature lm dng cng c th c m bng nhng bao b ti ct ti hoc punnetstrong hp polystyrene thay v hp. K thut ny c s dng ti Php, nhng chi ph

ca n ti chnh v mi trng c cao v cc container ng nhit khng th cti ch.

Cc kha cnh an tonca ti ct Tri cy v Rau qu

William C. Hurst

NI DUNG

Cu hi an ton thc phm ti ct yu t nguy c kim sot cc im ly muCch tip cn HACCP Ti sao s dng HACCP? HACCP l g khng xut x caHACCPiu kin tin quyt ca HACCP


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Thc hnh nng nghip tt (khong trng) Th tc iu hnh tiu chun (SOP) Thchnh sn xut tt (GMP)Th tc hnh Tiu chun v sinh (SSOPs) ton din v v sinh thc vt

Nguyn tc chung

C s (mi trng) V sinh mi trngThit b v sinhV sinh Kim tonCng c trc quan thanh tra gim st s dng vi sinhPest ControlThc hnh v sinh nhn vin pht trin mt chng trnh HACCP hp o to HACCPHACCP TeamXc nh cc sn phmXy dng mt s dng chy

Thc hin mt s phn tch nguy (Nguyn tc 1)

2002 bi LLC bo CRC

Xc nh cc im kim sot ti hn (Nguyn tc 2) Thit lp gii hn ti hn (Nguyntc 3)Thit lp cc th tc gim st (Nguyn tc 4) iu g s c gim st?Khi gim st s c thc hin? Lm th no gim st s c thc hin? Ai s Thchin gim st?Theo di thng k iu khin qu trnhTch hp SPC v HACCP Gim st SPC ca CCPThit lp hnh ng khc phc (Nguyn tc 5) Thit lp th tc xc nhn (Nguyn tc 6)

SPC Xc Nhn / xc nhn ca mt qu trnh lp Record-Gi Th tc (Nguyn tc 7) TmttTi liu tham kho

THC PHM AN TON CU HI


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Khi thc n an ton tip tc l mt vn y t cng cng trn ton th gii, cc nghincu dch t hc cho thy mt s gia tng ng k trong s cc bnh lin quan n snxut thc phm trong ba thp k qua. Cc Trung tm kim sot dch bnh (CDC) bo

co rng s lng trung bnh ca dch kt hp vi tri cy v rau qu tng hn gp i1973-1987 (4.3 / nm) v mt ln na 1988-1991 (9,75 / nm). Salmonella spp. l phbin nht lin quan n cc i l etiological dch ny. Ch ring trong nm 1995, chyu pht sinh dch iu tra lin quan bnh nhim trng vi Stanley type huyt thanhSalmonella mm c linh lng, Salmonella Hartford cha c tit trng nc cam,Shigella spp. vi rau dip v xanh l cy hnh, Escherichia coli O157: H7 n rau dip,v vim gan virus A n c chua (Tauxe, 1997). Gn y ti Hoa K, Trung tm Khoahc trong cng sut xp hng sn phm ti nguyn nhn th t cao nht ca tt c cc

bnh thc phm t nm 1990 (Hnh 4.1), sau hi sn, trng, v tht b. D liu ny khng

bao gm x lch ng bao, salad tri cy, hoc sn xut ch bin khc. Gi v x lchc th phm thng gp nht. Trong mt nghin cu lin quan, c nhn "a thnhphn thc phm," 14 dch trong thi gian 10 nm (1990-2000) c quy cho x lchng gi cng nh cc thanh x lch v cc mt hng ch bin khng dnh c quyn sn xut mt hng (Scruton, 2000) . Tm quan trng ca sn phm ti sng nh mt

phng tin truyn mm bnh v nhng tc nhn gy bnh dch t hc c th lin quann cc bnh lin quan n sn phm ti c rng ri xem xt v ti liu (Doyle,1990, Nguyn-Cc v Carlin, nm 1994; Beuchat nm 1996; Beuchat v Ryu, nm 1997;Tauxe v cng s nm 1997;. DeRoever nm 1999; Gillian et al, 1999)..

Phng tin truyn thng ch n sn phm ti, ct ti v nng cao nhn thc cangi tiu dng-Ness ca sn xut an ton. Nm 1998, mt cuc kho st xu hng ti,c thc hin bi tp ch Packer, thy rng 60% ngi tiu dng quan tm nhiu hnngy hm nay hn so vi mt nm trc y v vi khun Salmonella v cc vi khunkhc trong sn xut. p ng mi quan tm ca ngi tiu dng, nh bn l ln (v d,Albertson v Safeway) v dch v n ung nh hng

2002 bi LLC bo CRC

40

35


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30

25

20

15

10

5

01990 1991 1992 1993 1994 1995 1996 1997

Hnh 4,1 Cc trng hp bnh do thc phm lin quan n thy sn (vng trn), trng(rn v ng dy), tht b (rn line), v sn xut (hnh vung) cho 1990-1997. (D liuc in li vi s cho php ca Trung tm Khoa hc trong quan s liu cng cng chonm 1998-2000. Cha c hon tt.)

(V d, Taco Bell v Burger King) bt u cc chng trnh i hi cc nh cung cp

ca h (ngi trng) c c lp bn th ba kim tra cc trang tri ca mnh xcnhn rng tri cy v rau ang c trng, thu hoch, v x l bng cch s dng phngthc qun l nng nghip tt (Hodge, nm 1998; Beers, 1999). B vi x l ca sn phmti ct t lu hiu trch nhim ca mnh cung cp mt sn phm,microbiologically an ton cht lng cao cho khch hng. H lun lun thc hin mtthi tch cc i vi an ton. Trong thi hn hai nm thnh lp mt hip hi ngnhcng nghip ca b vi x l v nh cung cp trong nm 1987, mt lc lng v sinhnhim v c a vo m hnh pht trin hng dn v sinh cho cc thnh vin. nhim ca tc phm ny c mt n phm mang tn "khuyn ngh Hng dn v sinh

cho sn xut cng nghip ch bin" c pht hnh vo nm 1992. Vn bn ny quynh c bn v sinh tt Manufac-Turing thc hnh (GMP) v quy trnh chun ha ch

bin m bo cht lng ph hp v ci thin tin cy ca b vi x l vi nh nc,a phng v thanh tra thc phm lin bang m bo sn phm an ton cho ngitiu dng (Hurst, 1992).Mc d cc cng ngh v gio dc c nhiu tin b trong ngnh cng nghip mi ct


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ngn trong lch s ca n, thch thc vn cn lm th no tt nht m bo an ton snphm. Mc ch ca chng ny l xem xt mt s bin php kim sot v an ton vcung cp mt chin lc phng nga c chng minh hu ht cc li th gim thiumi nguy an ton thc phm.

Ti-CUT T RI RO

mi nguy him thc phm c th c coi nh l ha cht, vi sinh vt, hoc vt l trongt nhin. Tuy nhin, do vi sinh an ton l vn ln cn quan tm trong ngnh cngnghip mi ct, n s l trng tm ca chng ny. Nhiu yu t c th c tham giadch t hc ca bnh sn lin quan. Ri ro cho ct ti c th c chia thnh hai loi.Mt loi lin quan n cc yu t hay iu kin sn xut gy nhim mi vi tc nhngy bnh bn a trong canh tc hoc thu hoch. y c

2002 bi LLC bo CRC

c gii quyt bi Hedberg et al. (1994) v Tauxe et al. (1997). Chng bao gm thchnh ngho nng hc, s dng nc b nhim ti cy hoc thuc xt chem-ical trn,ng dng phn lm phn bn khng ng, v thiu s o to trong lnh vc lao ng

v v sinh c nhn tt. Kim sot v sinh ngho trong cc hot ng x l sau thu hochl mt c ch cho nhim mm bnh i vi sn phm ti. DeRoever (1999) bo corng hai trng hp ln salmonellosis xy ra vo nm 1991 v 1993 do tiu th c chuati. Cc c chua nghi ng c dch t hc lin kt vi mt packinghouse c chuaduy nht. Mc d cc im gy nhim chnh xc cha bao gi xc nh, nguyn nhnc th bao gm lm sch thng rc khng ng, x, v xe ti s dng vn chuyn cchua t trng packinghouse vic, qua tp cht trong nc c chua b, v sinh cnhn km trong s cc nhn vin, v / hoc thit b lm sch khng ng cch thngxuyn i mt ma gii y m khng b tho ri lm sch.

Mt th loi th hai c nguy c vi sinh l hot ng ct hoc ct trong nh my mi ct.Ni m ca sn phm ti thng c bo v t cuc xm lc vi sinh do cht sp dabn ngoi v v. Tuy nhin, ro cn ny ct hng vt l, cho php nc b r r t cc mbn trong ln b mt ca tri cy v rau qu. Nhng loi nc c cha cc cht dinhdng thc y tng trng vi sinh. Cng vi s gia tng din tch b mt tip xc,dn s ln vi sinh vt, bao gm c mc tc nhn gy bnh c kh nng cao hn con


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ngi, pht trin v ct gim sn xut mt hng (Brackett, 1987;. Garg et al, 1990). Ccri ro vi sinh ca sn ti ct c xc nh (Hurst, 1995; Fain, nm 1996; Zagory vHurst,1996) v bao gm: khng c bc git (nh nu n) trong qu trnh loi b tc nhn gy

bnh tim nng con ngi, mt s tc nhn gy bnh (v d, Listeria monocy-togenes vAeromonas hydrophila) l psychotrophic v c th pht trin nhit c s dng lu tr mi ct cc sn phm, nhng hn s dng di hn (10-14 ngy) m by gi l ph

bin, do kim sot nhit tt v ng gi tinh vi, c th cung cp thi gian cho spht trin mm bnh; kh quyn sa i ln ngn chn s pht trin ca sinh vt h hng,nhng mt s tc nhn gy bnh (vi khun Listeria monocytogenes) tn ti v thc s cth pht trin mnh trong iu kin ny, v khng ging nh truyn thng ch bin (nghp v ng lnh) tri cy v rau qu, sn phm ti, ct gim tiu th nguyn liu.

KIM IM

nhim mm bnh ca con ngi v sn phm ti c th xy ra bt k giai ontrong qu trnh sn xut, thu hoch, x l, ch bin, lu tr, hoc phn phi cho ccSumer-con. Nh vn, nh ng gi, v cc ch hng ca sn phm ti gn y ccung cp mt hng dn v cch gim thiu mi nguy him an ton vi sinh trong cc hotng nng nghip. Ti liu ny (CFSAN, 1998) nu ra thc hnh nng nghip tt

(khong trng) cho ngi sn xut thc hin ti cc c s trang tri ca h. Ngoi ra,n tp trung vo ba thng ip gio dc: nng cao nhn thc ca cc microbiolog-icalmi nguy him thng gp trong tri cy v rau sn xut, nhn mnh phng, chng nhim hn mt ln hnh ng khc phc nhim xy ra, v thit lp mt nh dng pht trin mt h thng trch nhim thc hnh v sinh cc cp ca

2002 bi LLC bo CRC

nng nghip v packinghouse mi trng. Cc ti liu khong cch xc nh u vlm th no kim sot ri ro vi sinh gia cc trng v cc nh my pro-cessing tict.Trong khi khong cch a ch thc hnh v sinh mi trng, thc hnh sn xut tt


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(GMP) cung cp khun kh gim thiu nhim sn phm trong cc nh my pro-cessing. FDA nhim v GMP cho tt c cc c s x l thc phm. Fresh-ct b vi x l

phi c mt chng trnh v sinh ton din, bao gm cc c s, thit b v nhn s, nhl mt phn ca h thng m bo cht lng ca h. GMP l nhng dng u tin ca

quc phng trong vic kim sot s tch t mm bnh trong sn phm hoc mi trngca mt nh my ch bin ti ct.

Ly mu

kim tra GMP kim sot, x l thc phm c truyn thng s dng th nghim snphm cui cng nh gi cht lng vi sinh v an ton thc phm ca h. kim tra visinh vt c thc hin trn mt s cc mu c thu thp t mt hot ng sn xut,

hoc rt nhiu, cc sn phm. Khi s dng mt chng trnh ly mu kim tra s hindin ca vi sinh vt, mu phi c rt ra theo cch nh vy m cht lng vi sinh vtc xc nh bi kt qu l i din chnh xc ca cc char vi sinh-acter ca rt nhiungi. Tuy nhin, nh th hin trong hnh 4.2, cc vi sinh vt khng phi l ngu nhin

phn phi trn ton thc phm. Thay vo , tng hp to thnh mt phn phi conta-gious (Jarvis, 1989), mt loi phn phi nonhomogenous t bo. Mt s loi

Hnh 4,2 th loi phn b khng gian ca cc vi sinh vt trong thc phm. 2 , khngng;, c ngha. (In li vi s cho php t Jarvis, 1989 thng k phn tch cc kha cnh caMicrobio-hp l ca thc phm, Volume 21.. Elsevier xut bn Khoa hc.)

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1.0


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0.8

0.6

0.4

0.2

0

0,1% khim khuyt


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0,01% khim khuyt

0 1000 2000 3000 4000 5000 6000

S mu

Hnh 4,3 Xc sut pht hin mt mu b li (dng tnh vi mm bnh) da trn ccdefectives% trong rt nhiu. (In li vi s cho php t Toledo, 2000.)

phn b xc sut c th c s dng i ph vi cc d liu khng ngu nhin. Sphn b xc sut c s dng m t cc thuc tnh thng k da trn k hoch lymu xt nghim vi sinh thc phm l cc nh thc (ICMSF, 1986). Vn ca vic s

dng thuc tnh ly mu (da trn s phn b nh thc) trong vic tm kim patho-Genstrong cc sn phm ti ct l khi cc p cp li (v d, tc nhn gy bnh) l rt thp, mts lng rt ln cc mu ti ct n s phi c th nghim a ra mt xc sut cao lmt trong nhng n v b li s c tm thy. Hnh 4.3 minh ha s v ch ca th tcny. N l mt th ca cc xc sut pht hin t nht mt mu b li (tc nhn gy bnhtch cc) mu c kch thc khc nhau khi mc ca cc n v khim khuyt l 0,1%v 0,01%. Cc ng cong thp hn, i din cho xc sut pht hin khi c mt mc0,01% ca cc n v b li, thm ch khng tip cn 0,5 xc sut ti mt kch thc muca 5.000 n v! Mt khc, mt kh nng tip cn c hin th khi kch thc mu

phng php tip cn 5000 mc 0,1% ca cc n v khim khuyt. V s lng muxt nghim tng ln, do , hin s t tin ca chng ti trong cc kt qu, nhng, nh vyqu khng chi ph ly mu. Nh vy, nu kim tra gn 100% phi c s dng phthin cc mc thp ca cc mm bnh trong mt sn phm mi ct, r rng, ly mu lmt phng tin khng m bo an ton trong cc sn phm ri nh my ch bin. Bi vly mu


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2002 bi LLC bo CRC

k thut khng bao gi cung cp mt cu tr li tt, kim sot vi sinh an ton,chng ta phi nhn vo cch tip cn khc.

CC PHNG PHP TIP CN HACCP

Nh nu trn, theo di mt sn phm thc phm thnh phm khng m bo an tonbi v mu khng an ton c th thot khi pht hin. iu cn thit l mt cch tip cn

tp trung hn i vi an ton thc phm kim sot. Nhng chng trnh nh l phn tchmi nguy v im kim sot (HACCP) khi nim. HACCP l mt phng php cu trc nhn bit, nh gi, vic sa cha nguy c (kh nng xy ra v mc nghim trng),v kim sot cc mi nguy him lin kt vi mt quy trnh sn xut thc phm hoc thchnh. a ch HACCP nguyn nhn gc r ca cc vn an ton thc phm trong snxut, bo qun, vn chuyn, vv, v phng nga (FDA,1994). N nhm xc nh cc vn c th trc khi chng xy ra v thit lp cc bin

php kim sot cc giai on trong sn xut l rt quan trng an ton sn phm. Mttrong nhng mc ch ca HACCP l thit k an ton vo qu trnh ny, do lm gim

s cn thit phi kim tra vi sinh vt phong ph ca cc mu in-line v thnh phm(Silliker, 1995).Thit k v thc hin mt h thng HACCP bao gm vic sau by nguyn tc c bnhoc cc bc (Stevenson v Bernard, 1999).

Bc 1: Tin hnh phn tch nguy him. Lu lng s cc bc ca mt qu trnh xc nh ni tn ti mi nguy him ng k v nhng bin php kim sot cn cthit lp. Bc 2: Xc nh cc im kim sot ti hn (CCP) cn thit kim sot cc mi

nguy him c xc nh. CCP c bt k bc ni nguy him c th c ngn chn,loi b, hoc gim n mc chp nhn c. Bc 3: Thit lp gii hn ti hn (CLS). y l nhng thng s k thut (cc gi trmc tiu v dung sai) m phi c p ng bo m rng CCP c kim sot. Bc 4: Thit lp cc th tc gim st CCP. Chng c s dng iu chnh qutrnh duy tr kim sot ca CSTQ.


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Bc 5: Thit lp hnh ng khc phc phi c thc hin khi kim tra cho thy mt lch t mt gii hn quan trng c thnh lp. Bc 6: Thit lp cc th tc xc minh xc nh nu HACCPh thng l hot ng chnh xc.

Bc 7: Thit lp hiu qu lu gi h s th tc ti liuH thng HACCP.

HACCP cho ngnh cng nghip mi ct phi c xy dng xung quanh mt lot ccyu t cht bo qun (tr ngi) kim sot s pht trin mm bnh, v khng c bcgit dt khot trong hot ng ch bin. Ro cn cng ngh s dng mt s kt hp caiu kin pht trin ti u trong mi yu t mt mnh l khng ngn chn s

pht trin ca mm bnh, nhng khi kt hp trong thi trang cho ph gia kim sot hiuqu (Gorris v Tauscher, 1999). Fresh-ct ro cn bao gm mua sn phm t ngi trng

xc nhn / ng gi, thc hin chng trnh nh my v sinh ton din, s dng cc tcnhn c hi numer-khng khun (Beuchat, 1998) trong nc ra, s dng k thut bini bao b atmo-cu (Gorris v Tauscher, 1999), v sau y qun l ph hp nhit thp.

2002 bi LLC bo CRC

Ti sao s dng HACCP?

C l l do quan trng nht thc hin HACCP vo mt hot ng mi ct l snsng cho cc quy nh ca chnh ph sp xy ra. HACCP tr thnh mt chng trnh

bt buc cho mt s ngnh cng nghip thc phm trong nhng nm gn y. FDA tcc ngnh cng nghip thy sn theo HACCP vo cui nm 1997 (FDA, 1997), vUSDA yu cu tt c cc c s tht, gia cm phi c theo HACCP ca 25 thng 1,2000 (FSIS, 1996). Gn y nht, FDA a ra mt nc c th ti HACCP nhimv, m vn cn ang c xem xt (FDA, 1998). FDA sa i 1999 Thc Phm ca

n, thng bo rng tt c cc doanh nghip bn l c th x l, phn phi, hoc qu trnhthc phm phi thc hin mt k hoch an ton thc phm da trn khi nim HACCP(FDA, 1999). Thng ip l r rng, tt c cc b vi x l thc phm s c HACCP trongtng lai ca h (Stier v Blumenthal, 1995). HACCP chc chn s l h thng an tonthc phm ca tng lai s dng qun l (Corlett, 1998).HACCP l mt phng php c chng minh hiu qu ti a ha an ton thc phm,


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bi v n tp trung vo kim sot nguy him ti ngun ca n. N cung cp h thng iukhin bng bao gm tt c cc kha cnh ca sn xut v x l t cc nguyn vt liu chun b ngi tiu dng. HACCP c xy dng lng tin ca khch hng rng an tonthc phm ang c hiu qu qun l ti mt hot ng mi ct. Do kim sot nghim

ngt ca n, HACCP s mang li ci thin-ments cht lng sn phm. N th hin ni nhm mc tiu cc ngun lc gim thiu ri ro. HACCP thc hin s lm gimthit hi t sn phm thu hi hoc lm li. Qun l cht lng HACCP b sung tng s

bi v n cung cp vn phng lin tc.

KHNG G HACCP

Mc d HACCP thc hin c th dn n ci tin cht lng sn phm, n phi l mt

chng trnh r rng ring bit, khng kt hp vi kim sot cht lng trong mt hotng mi ct. HACCP l mt h thng an ton thc phm v nn tp trung hon ton vovn an ton (Scott, 1993). V d, HACCP s c thit k ngn nga E. coli O157:H7 nhim trong rau dip ct ngt nhng s khng m bo s vng mt ca l mu nutrong mt ti 2-lb (Hurst, 1995). Trong nhng ngy u ca HACCP pht trin, cc khuvc c qu nhiu c ch nh l "nghim trng", gy ra s chng cho ca cc iman ton v cht lng. Kt qu l s tht vng v lm vic qu sc trong s cc nhn vinc trch nhim v gim st v ghi li cc khu vc ny. Trn an ton v cht lng cckha cnh trong cng mt k hoch gy ra mt pha long trong nhng khu vc thc s

quan trng v tht bi ca nhiu k hoch HACCP.HACCP khng phi l mt thay th ca FDA v sinh GMP (Good ManufacturingPractices). Trong thc t, hiu qu v sinh phi l mt iu kin tin quyt cho thnhcng mentation-imple ca mt chng trnh my HACCP. th tc v sinh c th, tuynhin, tr thnh t chc thnh mt cng c kim sot trong k hoch HACCP ngnchn mt mi nguy him t tr thnh mt thc t. V d, so tht trn mt dng ct raudip c th th hin l mt thch hp cho mm bnh vi sinh vt da trn cc cuc nhgi thit b, nu cn thn v sinh khng tc kim sot khu vc ny.

Ngoi ra, k hoch HACCP, khng ging nh GMP, khng c thit k trang tri tt

c cc lnh vc kim sot v sinh trong hot ng thc phm. Thay vo , h sut tptrung vo cc lnh vc c th m mi nguy him c th c gii thiu. Tt c cc yucu GMP l bng nhau t gc qun l. V vy, bi bn theo GMP, v s hin din can trn thit b l mt vi phm.


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2002 bi LLC bo CRC

Tuy nhin, theo HACCP, kim sot ca bi l mt bc i v sinh nhng khng quan

trng, bi v s hin din ca n l khng gy nguy him an ton.

Ngun gc ca HACCP

Khi nim ban u c hnh thnh HACCP do Cng ty Pillsbury trong vn t, hp tccng qun i M Natick Nghin cu pht trin v phng th nghim Quc gia Hngkhng v Khng gian Hnh chnh pht trin cc thc phm an ton cho cc phi hnhgia trong thp nin 1960. Pillsbury thy rng cch duy nht cung cp cho bo m

100% rng cc loi thc phm khng gian c min ph c

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