Microbial Contamination of Ready-to-Eat Meat Products and Its Control: A Review
ZHANG Zhigang, LIN Xiangmu, HU Tao, ZOU Zhongai, SU Yongyu, SHAO Lele
1.State Key Laboratory of Food Safety Technology for Meat Products, Xiamen Yinxiang Group Co. Ltd., Xiamen 361100, China; 2.College of Environment and Public Health, Xiamen Huaxia University, Xiamen 361024, China
Abstract：Ready-to-eat meat products are deeply loved by consumers due to their nutritional richness and easiness to consume. However, ready-to-eat meat products are easily contaminated by Listeria monocytogenes, Staphylococcus aureus and Salmonella spp. during processing, storage, transportation and distribution. This paper reviews the methods currently used to control microbial contamination of ready-to-eat meat products, including thermal processing, non-thermal processing, preservation and packaging technologies, with focus on their characteristics, advantages and disadvantages. We expect that this review can provide useful information for the application of microbial control technologies in the processing of ready-to-eat meat products.
张志刚，林祥木，胡 涛，邹忠爱，苏永裕，邵乐乐. 即食肉制品微生物污染及其控制技术研究进展[J]. 肉类研究, 2020, 34(1): 94-102.
ZHANG Zhigang, LIN Xiangmu, HU Tao, ZOU Zhongai, SU Yongyu, SHAO Lele. Microbial Contamination of Ready-to-Eat Meat Products and Its Control: A Review. Meat Research, 2020, 34(1): 94-102.
2020, Vol. 34 
