食品质量管理的综合质量预测模型基于E. 在共享厨房中的大肠杆菌.
Taeyeoun Roh1, Youngchul Song1, Byungun Yoon1
1Department of Industrial & Systems Engineering, Dongguk University, Seoul 04620, Republic of Korea.
Foods (Basel, Switzerland)
|January 8, 2025
概括
共享厨房提供了一个低障碍餐厅模型. 这项研究提出了一种使用微生物计数的预测性食品质量模型,以管理在挥发性共享厨房环境中的安全性.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 企业管理 企业管理
背景情况:
- 与传统餐厅相比,共享厨房正在成为食品行业的可行商业模式,因为与传统餐厅相比,进入障碍较低.
- 确保食品安全和预防食源性疾病在餐饮行业至关重要,需要严格的质量控制措施.
- 传统的持续质量管理在共享厨房的动态和多利益相关方环境中具有挑战性.
研究的目的:
- 提出一个预测模型来管理共享厨房的食品质量.
- 为了解决共享厨房的波动性和多样化的利益相关者景观.
- 为监测食品质量提供一种定量方法,重点关注微生物指标.
主要方法:
- 定义了特定于共享厨房的利益相关者和质量相关因素.
- 使用修改后的戈珀茨增长曲线和转移率方程量化这些因素.
- 利用大肠杆菌 (大肠杆菌) 作为环境监测的实用微生物指标.
主要成果:
- 开发了一个能够监测共享厨房环境中的波动性的预测模型.
- 证明了定量指标的有用性,特别是微生物计数,如大肠杆菌,用于食品质量管理.
- 建立了一个针对共享厨房行业量身定制的系统食品质量管理框架.
结论:
- 拟议的预测模型为共享厨房的食品质量管理提供了可行的解决方案.
- 该模型支持通过定量微生物监测对食品安全进行系统控制.
- 它通过确保一致的质量和安全标准来帮助建立和维持共享厨房商业模式.
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