Abstract：In this paper we discussed the origin and devel- opment of fermented meat productions at home and abroad,and indicted the hazards of harmful microorganisms in fermented meat.We also pointed out the essentiality and urgency of native maxi- mum limits for microorganisms in fermented meat productions by comparisons to ones abroad.At last some advices about it were made.
马菊；孙宝忠；郝永清. 国内外发酵肉制品微生物限量标准比较研究[J]. 肉类研究, 2006, 20(10): 41-43.
MaJu;SunBaozhong;HaoYongqing. Comparative Study on Microbe Limited Standards for Fermented Meat Products Home and Abroad. Meat Research, 2006, 20(10): 41-43.
2006, Vol. 20 
