Abstract：In this paper, we analyze the microbiological limits, standards and guidelines for fermented meat products in 11 countries, regions or organizations such as the United States, Canada, Britain, Ireland, etc. Their common features in terms of selection of microbiological indicators and formulation of microbiological limits are summarized, which can provide references for formulating Chinese microbiological limits and standards for fermented meat products. Furthermore, two proposals for the setting of microbiological indicators and limits for fermented meat products are put forward.
2013, Vol. 27 
