肉制品质量安全风险因子检测与控制研究进展  

Research progress on detection and control of quality safety risk factors in meat products

作　　者：段敏[1] 李强[1] 戴岳[1] 刘鹏[1] 郝佳[1] 王彦蓉[1] 刘文[1] DUAN Min LI Qiang DAI Yue LIU Peng HAO Jia WANG Yanrong LIU Wen

机构地区：[1]中国标准化研究院,北京100191

出　　处：《肉类工业》2017年第1期44-46,共3页Meat Industry

基　　金：十二五国家科技支撑计划课题:基于电子溯源的食品安全监测预警关键技术研究与应用(2015BAK36B03)

摘　　要：综述了我国2010年至今肉制品质量安全风险因子检测与控制的研究报道,集中分析了肉制品中微生物、亚硝酸盐、色素的检测与控制技术。通过对风险因子的分析,提出了肉制品生产企业应从原辅料、生产加工到储运全过程各环节进行管理控制。The research reports from 2010 to now on detection and control of quality safety risk factors in meat products were summarized,and the detection and control technology of microorganisms,nitrite and pigments in meat products were concentratively analyzed. According to analysis of the risk factors,it was put forward that the meat products production enterprises should conduct management control in every links of the whole process from raw and auxiliary materials and production and processing to storage and transportation.

关 键 词：肉制品 风险因子 检测 控制 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]