摘要
综述了我国熟肉制品微生物安全现状,分析了导致熟肉制品微生物合格率低的原因,并提出了改进办法。根据国家熟肉制品卫生标准,我国熟肉制品的总合格率在8.62%~88.30%之间,菌落总数超标率10.20%~65.00%,大肠菌群超标率9.47%~83.33%,致病菌超标率0.00%~9.30%。导致我国熟肉制品微生物指标合格率低的原因主要是熟肉制品生产条件参差不齐,从业人员卫生观念较差,以及监管力度不够等。可以通过提高熟肉制品生产门槛,提高从业人员素质,加强监管,以及大力发展定型包装熟肉制品等措施,提高熟肉制品的卫生质量。
Microbilogical safety of cooked or ready-to-eat meat products in China and its causes were reviewed and the control technology was suggested. According to Chinese national standard of cooked meat products, Hygienic Standard for Cooked Meat Products, 8.62%.-88.30% of cooked meat products were up to the hygienic standard, while 10.20%,-65.00%, 9.47%-83.33% and 0.00%-9.30% of cooked meat products were not up to the standards of colony-forming units, coliform MPN and pathogens, respectively. The low microbiological qualification ratio of cooked meat products was mainly due to the poor production condition, less hygienic knowledge, insufficient surveillance, etc. The quality of cooked meat products could be improved by raising the production threshold of cooked meat products, enhancing hygienic education for employees, intensifying hygienic surveillance and increasing packaged ready-to-eat meat products.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第1期99-103,共5页
Modern Food Science and Technology
基金
粤港关键领域重点突破项目(2010A020104002)
关键词
熟肉制品
微生物安全
控制技术
cooked meat products
microbiological safety
control technology
