即食熟肉微生物限量研究  

Study on microbial limitation in instant cooked meat

作　　者：刘冬豪 张映娜[2] 肖剑 戚平 

机构地区：[1]广州市食品检验所,广东广州510410 [2]东莞市食品药品检验所,广东东莞523109

出　　处：《肉类工业》2013年第6期40-44,共5页Meat Industry

基　　金：东莞市高等院校科研机构科技计划项目(2012108102055)

摘　　要：通过比较国内外即食熟肉微生物限量标准,调研餐饮业售卖即食熟肉卫生情况,为相关标准规范制定和餐饮业监管提供技术依据。Comparing with the microbial limitation in instant cooked meat at home and abroad, the hygiene status of selling cooked meat in catering trade was surveyed. It also provided the technical basis for the preparation of some related standards and catering trade supervision.

关 键 词：熟肉 即食食品 微生物限量 

分 类 号：R155.5[医药卫生—营养与食品卫生学]