粵式鹵肉微生物污染情況分析及預(yù)防

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摘 要：粵菜中的鹵肉制品是我國傳統(tǒng)美食之一，深受人們的喜愛。但在其原料采購至食品銷售的各個環(huán)節(jié)，如果操作不當(dāng)，易受微生物污染，引起食品安全問題。本文從鹵肉制品生產(chǎn)工藝流程出發(fā)，對原料采購、加工制作、存放和銷售等環(huán)節(jié)的衛(wèi)生狀況進行深入探究，并提出針對性的預(yù)防措施，以保障鹵肉制品食品安全。

關(guān)鍵詞：鹵肉制品;微生物污染;食品安全

Analysis and Prevention of Microbiological Contamination of Cantonese Braised Meat

ZHENG Xiaohong

（College of Geographical Science and Tourism·Chaocai College， Hanshan Normal University， Chaozhou 521041， China）

Abstract： The marinated meat products in Cantonese cuisine are one of the traditional food in China， and are deeply loved by people. But from its raw materials procurement to food sales， if the operation is improper， it is easy to be polluted by microorganisms， and cause food safety problems. This paper probes into the production process and storage safety of brine products， and puts forward preventive measures for the production and storage of brine products.

Keywords： marinated meat; microbiological contamination; food safety

鹵制品是以鮮（凍）畜、禽肉為主要原料，經(jīng)清洗、修整后，配以基本調(diào)味料和香辛料，去骨（或不去骨）、成型（或不成型），以水為介質(zhì)，經(jīng)燒煮、鹵制等工序制作而成的熟肉制品[1]。（剩余5506字）