Given the bacterial infection phenomenon that occurs during the fermentation process of fruit and vegetable enzymes,the prevention strategy was developed by means of risk analysis.Common bacteria types of infection are mold and yeast through the analysis of bacterial species,and the systematic analysis of system diagram from pre-fermentation,inoculum development,and enzyme fermentation process in five aspects:personnel,machine,material,method,and environment,7 crucial risk points of bacterial contamination were discovered.According to these risks,the causes are analyzed in detail,and corresponding prevention strategies are proposed.After implementing the countermeasures,no product contamination occurred,and the preventive measures achieved good results and remarkable economic and social benefits after more than three years of observation of fruit and vegetable enzymes fermentation production.
fruit and vegetable enzymesfermentationcontaminationcleaning during the campaigncleaning between campaigns
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