国外即食食品致病微生物限量对比研究  

Comparative Study on the Limit of Pathogenic Microorganisms in Ready-to-Eat Food in Abroad

作　　者：姜楠 刘霓 黄丽娜 李婷 徐丹 JIANG Nan;LIU Ni;HUANG Lina;LI Ting;XU Dan(Shenyang Dirui Market Research Co.,Ltd.,Shenyang 110000,China;Liaoning Inspection and Certification Center,Shenyang 110000,China)

机构地区：[1]沈阳柢睿市场调查有限公司,辽宁沈阳110000 [2]辽宁省检验检测认证中心,辽宁沈阳110000

出　　处：《食品安全导刊》2024年第5期47-50,共4页China Food Safety Magazine

摘　　要：即食食品是指在售卖后就可以立即食用,无须经过额外的处理或烹饪的食品。即食食品相关标准在国际食品法典委员会的相关文件,欧盟、英国、澳新等国家和地区,并不区分是预包装还是散装食品,主要根据加工工艺、食品类型和用途来规定微生物的限量要求。本文主要针对各国(地区)即食食品致病微生物限量标准展开深入研究分析。Ready-to-eat food means that it can be eaten immediately after being sold,without additional treatment or cooking.The relevant standards for ready-to-eat food are in relevant documents of the Codex Alimentarius Commission,the European Union,the United Kingdom,Australia and New Zealand and other countries and regions do not distinguish between pre-packaged food and bulk food,but mainly stipulate the limit requirements of microorganisms according to processing technology,food type and use.this paper conducts in-depth research and analysis on the limit standards of pathogenic microorganisms in ready-to-eat foods in various countries(regions).

关 键 词：即食食品 致病微生物 限量标准 

分 类 号：TS207.4[轻工技术与工程—食品科学]