Molecular Microbiology Research, 2025, Vol.15, No.2, 45-58 http://microbescipublisher.com/index.php/mmr 54 bacteria or foreign objects from falling into the fermentation sauce blank. Physical covering or regular deworming measures can be used. Implement good production specifications (GMP) in the entire production environment, keep the ground and container clean and free of mold spots, strictly partition the raw material area and fermentation area to avoid cross-contamination. 7.2 Health code management and key control point identification (HACCP) In the process of integrating traditional soy sauce brewing into modern industrial production, it is extremely important to establish a systematic health standard management and Critical Control Points (CCP) monitoring system. Hazard Analysis and Critical Control Points (HACCP) is a preventive food safety management system widely recognized internationally. Applying its principles to soy sauce production can effectively identify and control potential risks. It is necessary to formulate a sanitation standard operating procedure (SSOP) covering the entire production process, including equipment cleaning and disinfection, personnel hygiene, insect and rat prevention and environmental monitoring, etc., to create a clean fermentation environment. The fermentation workshop should conduct regular air and surface microbial testing, and key areas such as the koji room and the surrounding fermentation tank should be kept at a low bacterial load to prevent miscellaneous bacteria from invading the fermentation system. Through HACCP analysis, the koji fermentation stage, dew fermentation stage, finished product sterilization and packaging stage can be set as the CCP for key monitoring. During the bellowing stage, temperature and humidity control are key points, so constant bellowing conditions should be maintained through the automatic control system, and alarm and correct immediately once deviation is deviated. During the fermentation stage of sunburn, we need to pay attention to changes in salt concentration and pH, which is directly related to whether the obstacles to the inability to grow pathogens are sufficient. When it is detected that the salt concentration is below the safety threshold, salt supplementation or adjustment should be made in time to restore the antibacterial environment (Figure 3). Finished pasteurization is the last key control point, and it is necessary to verify that the heating temperature and time are sufficient to kill salt-resistant spores and pathogenic bacteria without excessive damage to the flavor of the soy sauce. In practice, traditional soy sauce brewing companies have achieved good results in implementing the HACCP system. Some companies have successfully passed ISO 22000 and HACCP certification, marking that their risk control in the entire process from raw materials to finished products meets international standards (Sun et al., 2010). Skowron's team pointed out that the lack of standardized hygiene control and safety standards will significantly increase the risk of pathogenic bacteria or toxins in fermented foods, which indirectly confirms the necessity of implementing systems such as HACCP. By training employees to identify hazardous factors in each link and strictly follow the regulations, the safety risks during soy sauce brewing will be greatly reduced. Figure 3 Microbial contamination control and environmental sanitation management in open fermentation systems 7.3 Application of microbial risk warning and rapid detection technology In view of the microbial risks in the soy sauce brewing process, establishing a fast and sensitive early warning and detection mechanism is one of the key measures to improve the level of food safety guarantee. During long-term
RkJQdWJsaXNoZXIy MjQ4ODYzNA==