发酵肉制品食品安全风险分析及监管建议  

Fermented Meat Products:Quality and Safety Risk Analysis and Supervisory Suggestions

作　　者：王娟强 齐婧 李贺楠[1] 任南[1] 陈超[1] 李莹莹[1] 郭文萍[1] 许晓明 WANG Juanqiang;QI Jing;LI Henan;REN Nan;CHEN Chao;LI Yingying;GUO Wenping;XU Xiaoming(China Meat Research Center,Beijing 100068,China;Department of Food Production Safety Supervision and Administration,China Food and Drug Administration,Beijing 100820,China)

机构地区：[1]中国肉类食品综合研究中心,北京100068 [2]国家市场监督管理总局食品生产安全监督管理司,北京100820

出　　处：《肉类研究》2021年第8期54-63,共10页Meat Research

摘　　要：随着我国经济社会的快速发展,人们对高品质食品需求增大,对发酵肉制品需求也急剧增长,促使发酵肉制品产业不断发展。本文对我国发酵肉制品的行业现状进行概述,分析我国发酵肉制品监管现状、近年来国内外舆情、质量安全风险、质量安全隐患产生的原因,并就发酵肉制品生产环节质量安全提出相关监管建议。旨在为优化发酵肉制品生产环节质量管控、强化发酵肉制品生产行业管理与监督执法提供参考。With the rapid development of China’s economy and society,people’s demand for high-quality food has increased,and the demand for fermented meat products has soared,which has promoted the continuous development of the fermented meat product industry.The current status of the fermented meat product industry in the country and of supervision over fermented meat products is summarized,and recent domestic and international public opinions,potential quality and safety risks of fermented meat products,and the causes of quality and safety hazards are analyzed.Moreover,some supervisory suggestions are put forward.This review aims to provide a reference for optimizing the quality control of fermented meat products during production and strengthening management and supervision over the fermented meat industry.

关 键 词：发酵肉制品 发酵火腿 发酵香肠 质量安全 风险 监管 

分 类 号：TS201.6[轻工技术与工程—食品科学]