预制菜食品微生物潜在风险点分布及其原因探究  

Distribution and Causes of Potential Microbial Risk in the Prepared Dishes Industry

作　　者：朱迪迪 杨少华[2] 张伟[2] 张亮[2] 刘清政 张嘉珈 郭慧君 刘健 陈丙锋 杨宏军[2] 邱建华 ZHU Di-di;YANG Shao-hua;ZHANG Wei;ZHANG Liang;LIU Qing-zheng;ZHANG Jia-jia;GUO Hui-jun;LIU Jian;CHEN Bing-feng;Yang Hong-jun*;QIU Jian-hua(College of Animal Science and Technology,College of Veterinary Medicine/Shandong Agricultural University,Tai'an 271018,China;Animal Husbandry and Veterinary Institute of Shandong Academy of Agricultural Sciences,Ji'nan 250010,China;Tai'an Dr.Chen Biotechnology Co.,Ltd.,Tai'an 271000,China)

机构地区：[1]山东农业大学动物科技学院,山东省动物生物工程与疾病防治重点实验室,山东省畜禽疫病防制工程技术研究中心,山东泰安271018 [2]山东省农业科学院畜牧兽医研究所,山东济南250010 [3]泰安市陈博士生物科技有限公司,山东泰安271000

出　　处：《山东农业大学学报（自然科学版）》2024年第1期116-122,共7页Journal of Shandong Agricultural University：Natural Science Edition

基　　金：山东省重点研发计划(乡村振兴科技创新提振行动计划)项目:预制菜全链条智慧生产技术创新与应用(2022TZXD0021);财政部和农业农村部:国家现代农业产业技术体系(CARS36);山东省现代农业产业技术体系特种经济动物创新团队岗位科学家专项(SDAIT-21-10)。

摘　　要：病原微生物污染是引发预制菜食品质量安全问题的重要因素,从原料到消费终端,每个环节都有可能出现微生物的污染。所以,探究预制菜每个环节的微生物风险点是非常必要的。本文针对预制菜原料生产、加工环节、仓储运输、消费环节潜在的微生物污染因素,进行系统分析总结,分析形成微生物污染的原因,讨论相关检测方法,以期为预制菜食品安全可持续发展提供参考。Pathogenic microbial contamination is an important factor causing quality and safety issues in prefabricated dishes.From raw materials to consumer terminals,microbial contamination may occur at every stage.Therefore,it is necessary to explore the microbial risk points at each stage of prefabricated dishes.In this paper,the potential microbial contamination factors in the production,processing,storage,transportation and consumption of prefabricated dishes raw materials were systematically summarized and the causes of microbial contamination were analyzed.Relevant detection methods were discussed to provide references for the healthy and sustainable development of the prefabricated dishes.

关 键 词：预制菜 微生物潜在风险点 原料处理 生产加工 贮运 

分 类 号：TS205[轻工技术与工程—食品科学]