畜禽肉类预制菜肴全链条风险因子研究进展  

Research Progress on Risk Factors in the Whole Supply Chain of Prepared Livestock and Poultry Meat Dishes

作　　者：李莹 钱敏[1,2] 曾晓房[1,2] 白卫东[1,2] 吴清平 杨小鹃 董浩 LI Ying;QIAN Min;ZENG Xiaofang;BAI Weidong;WU Qingping;YANG Xiaojuan;DONG Hao(College of Light Industry and Food Science,Zhongkai College of Agricultural Engineering,Guangzhou 510225,China;Zhongkai College of Agricultural Engineering,Guangdong Key Laboratory of Food Science and Technology of Lingnan Specialties,Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialties,Ministry of Agriculture and Rural Affairs,Institute of Modern Agricultural Engineering Innovation,Guangzhou 510225,China;Guangdong Provincial Key Laboratory of Microbial Safety and Health,State Key Laboratory of Applied Microbiology Southern China,Guangdong Institute of Microbiology,Guangdong Academy of Sciences,Guangzhou 510070,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]仲恺农业工程学院广东省岭南特色食品科学与技术重点实验室,农业农村部岭南特色食品绿色加工与智能制造重点实验室,现代农业工程创新研究院,广东广州510225 [3]广东省科学院微生物研究所,广东省科学院,华南应用微生物国家重点实验室,广东省微生物安全与健康重点实验室,广东广州510070

出　　处：《食品工业科技》2025年第7期365-374,共10页Science and Technology of Food Industry

基　　金：国家重点研发计划项目(2022YFF1100700);中国博士后科学基金面上项目(2023M740759);广东省科协青年科技人才培育计划项目(SKXRC202317);广东省研究生教育创新计划项目(仲恺-广州质量监督检测研究院联合培养研究生示范基地)(粤教研函[2021]2号)。

摘　　要：畜禽肉类预制菜肴是以畜禽肉为主要原料的预包装菜肴,经工业化预加工并包装后在产品标签条件下贮存、运输及销售。因其方便快捷正在受到越来越多消费者的喜爱。畜禽类预制菜肴从原料肉、热加工到包装杀菌的整个生产链条中,可能存在着一些潜在风险因子,包括原料肉带入的兽药残留、热加工产生的有毒有害副产物、食品包装化学材料迁移和微生物污染等。本文围绕原料预处理、烹制加工、包装、灭菌、贮藏和复热六个处理过程,介绍了畜禽肉类预制菜肴的生产链条中存在的食品安全问题种类、来源、危害和研究现状,使其能在生产加工过程中有效规避风险,更全面地预防食品安全问题,为畜禽肉类预制菜肴的工业化发展提供参考意义。The prepared livestock and poultry meat dishes are defined as pre-packaged products mainly made of livestock and poultry meat using several processing technologies.After packaging,they need to undergo stored,transported,and sold under the conditions listed on the product label.Customers are becoming more and more enamored with these dishes due to their convenience and speedy production.However,the entire food supply chain,from raw meat to thermal processing to packaging and sterilization,may contain some potential risk factors,including veterinary medication residues from raw meat,hazardous and toxic thermal processing by products,chemical material migration,microbial contamination of food packaging.This paper focuses on six treatment processes:Raw material pretreatment,cooking and processing,packaging,storage,sterilization and reheating.In addition,a description is given of the types,sources,hazards,and research status of food safety problems in the supply chain of prepared livestock and poultry meat dishes.This paper can provide references for the industrial development of prepared livestock and poultry meat dishes since it can aid in the more effective avoidance of food production and processing hazards as well as the more thorough prevention of food safety problems.

关 键 词：畜禽肉 预制菜肴 全链条 热加工 食品安全 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]