我国熟肉制品微生物安全现状与控制技术.pdfVIP

现代食品科技 Modern Food Science and Technology 2012, Vol.28, No.1 我国熟肉制品微生物安全现状与控制技术 刘学铭，方少钦，唐道帮，吴继军 （广东省农业科学院蚕业与农产品加工研究所，广东省农产品加工重点实验室-省部共建国家重点实验室培育基地 广东广州 510610 ） 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。 关键词：熟肉制品；微生物安全；控制技术 文章篇号：1673-9078(2012)1-99-103 Microbiological Safety and Control Technology of Cooked Meat Products in China FANG Shao-qin, LIU Xue-ming, TANG Dao-bang, WU Ji-jun (The Sericulture Farm Produce Processing Research Institute of Guangdong Academy of Agricultural Sciences, Key Laboratory of Agricultural Product Processing of Guangdong, Guangzhou 510610, China) Abstract: 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