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| Comparative Study on Microbe Limited Standards for Fermented Meat Products Home and Abroad |
| MaJu;SunBaozhong;HaoYongqing |
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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.
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2006, Vol. 20 
