肉类罐头中3类风险物质识别及安全控制方法综述  

Identification and safety control methods of three types of risks in canned meat:a review

作　　者：王元凤[1] 刘玉莹 朱巧娟 杨奇荟 王玲华 任娅楠 徐景莹 陈荟朱 徐乃丰 WANG Yuanfeng;LIU Yuying;ZHU Qiaojuan;YANG Qihui;WANG Linghua;REN Yanan;XU Jingying;CHEN Huizhu;XU Naifeng(College of Life Sciences,Shanghai Normal University,Shanghai 200234,China)

机构地区：[1]上海师范大学生命科学学院,上海200234

出　　处：《上海师范大学学报（自然科学版）》2021年第2期198-206,共9页Journal of Shanghai Normal University(Natural Sciences)

基　　金：科技部“十三五”国家重点研发计划子课题(2019YFC1605901);上海市科技兴农重点攻关项目(2019-02-08-00-02-F01146)。

摘　　要：肉类罐头以其方便、卫生、耐储存等优点,满足了人们日常代餐需求,从而有较高的市场欢迎度.然而肉类罐头产品在原料加工、运输、储存过程中均存在较高的污染风险,如抗生素、致病菌、重金属污染等,不仅破坏罐头内容物的色、香、味,还对人体健康和生命安全构成极大威胁.以上述3类风险物质为对象,讨论污染来源、检测方法和安全控制措施,以提高肉类罐头产品的食用安全,保障人体健康.Canned meat,with the advantages of convenience,hygiene,storability and so on,is popular with the market by satisfying the demands of daily meal replacement.However,canned meat products have high risks of contaminations of antibiotics,pathogenic bacteria and heavy metals in the process of raw materials,processing,transportation and storage.These potential pollutions will destroy the visual functions of canned contents like color,fragrance and flavor,but also pose great threats to human health and life safety.Therefore,we discussed three types of potential risks of canned meat products with the pollution sources,detection methods and safety control measures in this paper,in order to promote the safety of the products and protect human health.

关 键 词：肉类罐头 风险物质识别 检测方法 安全控制措施 

分 类 号：TS207.3[轻工技术与工程—食品科学]