国外发酵肉制品微生物限量标准研究  

Analysis of Microbiological Limits and Standards for Fermented Meat Products Used Outside China

作　　者：李家鹏[1] 田寒友[1] 邹昊[1] 曲超[1] 陈文华[1] 

机构地区：[1]中国肉类食品综合研究中心,北京100068

出　　处：《肉类研究》2013年第1期38-41,共4页Meat Research

基　　金：国家"863"计划项目(2011AA100805)

摘　　要：研究了美国、加拿大、英国、爱尔兰等11个国家、地区和组织的发酵肉制品微生物限量标准、指引或规范特点,凝练出了发酵肉制品微生物指标选取和限量制定上的共性特征和规律,为制定我国发酵肉制品标准提供参考。对我国发酵肉制品微生物指标和限量的设定提出两点建议。In this paper, we analyze the microbiological limits, standards and guidelines for fermented meat products in 11 countries, regions or organizations such as the United States, Canada, Britain, Ireland, etc. Their common features in terms of selection of microbiological indicators and formulation of microbiological limits are summarized, which can provide references for formulating Chinese microbiological limits and standards for fermented meat products. Furthermore, two proposals for the setting of microbiological indicators and limits for fermented meat products are put forward.

关 键 词：发酵肉制品 发酵香肠 发酵火腿 微生物 限量标准 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]