畜禽肉类预制菜安全卫生风险及对策  

Risks and Strategies in Safety of Prepared Livestock and Poultry Meat Dishes

作　　者：黄元 张翩 陈荟茜 姚悦 伍洁丽 陈锦良 王晓虎 王刚 HUANG Yuan;ZHANG Pian;CHEN Huiqian;YAO Yue;WU Jieli;CHEN Jinliang;WANG Xiaohu;WANG Gang(Key Laboratory of Livestock Disease Prevention of Guangdong Province/Institute of Animal Health,Guangdong Academy of Agricultural Sciences,Guangzhou Guangdong 510640;Nansha District Agricultural Service Center,Guangzhou City,Guangzhou Guangdong 511455)

机构地区：[1]广东省农业科学院动物卫生研究所/广东省畜禽疫病防治研究重点实验室,广东广州510640 [2]广州市南沙区农业服务中心,广东广州511455

出　　处：《广东畜牧兽医科技》2025年第1期67-71,共5页Guangdong Journal of Animal and Veterinary Science

基　　金：2024年乡村振兴战略专项省级组织实施项目(2024-440000-900300-0114);广东省畜禽疫病防治研究重点实验室项目(2023B1212060040);南沙预制菜进出口贸易关键共性技术与标准体系制定及示范推广应用服务项目。

摘　　要：近年来,我国预制菜产业快速发展,成为中央和各级政府重点支持发展的朝阳产业。然而,预制菜的安全卫生问题引发了消费者担忧。畜禽肉类预制菜在预制菜中占有重要比例,其安全卫生问题的解决与否影响着民众对预制菜产品的接受度。该文对畜禽肉类预制菜整个供应链上的安全卫生风险进行了逐一剖析,包括养殖环节的兽药残留、重金属超标、农药污染和疫病病原,加工环节使用违规的添加剂和添加剂过量,保存和运输环节的冷藏温度、包装破损、污染杂质。对此,该文从企业角度提出对策:积极进行质量规范和标准体系的建设;积极配合、参与和推动认证体系建设;建立可追溯管理系统;注重新技术的应用,包括新检测方法的应用、肉类物理防腐技术的应用和新型冷藏技术的应用。In recent years,China’s prepared dishes industry has developed unprecedentedly and has become a sunrise industry supported by the central and various levels of government.However,the safety and hygiene issues of prepared dishes have raised concerns among consumers.Prepared livestock and poultry meat dishes account for an important proportion in prepared dishes,and the solution to their safety and hygiene issues affects the public’s acceptance of prepared dishes products.This article analyzed the safety and hygiene risks of the whole supply chain of prepared animal and poultry meat dishes as following:veterinary drug residues,excessive heavy metals,pesticide contamination,and disease pathogens in the breeding process;the use of illegal additives and excessive additives in the processing process,refrigeration temperature issues in storage and transportation;packaging damage,and contaminated impurities.This paper offered the following solutions from the perspective of enterprises:actively build quality standards and standard systems;actively cooperate,participate and promote the construction of the certification system;establish traceable management system;applicate new technologies,including the new detection methods,physical preservation techniques for meat,and new refrigeration technologies.

关 键 词：预制菜 安全卫生 风险 对策 政策研究 

分 类 号：S8-9[农业科学—畜牧兽医]