传统腌腊肉制品监督抽检工作的关键点控制  

Control of Key Points in the Supervision and Sampling of Traditional Cured Meat Products

作　　者：张正福 Zhang Zhengfu(Liu’an Testing Center for Food and Drug Control,Liu’an 237000,China)

机构地区：[1]六安市食品药品检验中心,安徽六安237000

出　　处：《现代食品》2020年第7期19-21,共3页Modern Food

摘　　要：本文从样品的抽取、样品的检测(以样品的过氧化值检测为例)、抽检结果的报送3个关键点,论述传统腌腊肉制品的食品安全监督抽检工作。This article discusses the sampling and inspection of food safety for traditional cured bacon products from the three key points of sampling, sample testing(take the peroxide value test of the sample as an example), and reporting of sampling results.

关 键 词：关键点 传统腌腊肉制品 监督抽检 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]