|
|
|
| Fermented Meat Products: Quality and Safety Risk Analysis and Supervisory Suggestions |
| WANG Juanqiang, QI Jing, LI Henan, REN Nan, CHEN Chao, LI Yingying, GUO Wenping, XU Xiaoming |
| 1. China Meat Research Center, Beijing 100068, China; 2. Department of Food Production Safety Supervision and Administration, China Food and Drug Administration, Beijing 100820, China |
|
|
|
|
Abstract With the rapid development of China’s economy and society, people’s demand for high-quality food has increased, and the demand for fermented meat products has soared, which has promoted the continuous development of the fermented meat product industry. The current status of the fermented meat product industry in the country and of supervision over fermented meat products is summarized, and recent domestic and international public opinions, potential quality and safety risks of fermented meat products, and the causes of quality and safety hazards are analyzed. Moreover, some supervisory suggestions are put forward. This review aims to provide a reference for optimizing the quality control of fermented meat products during production and strengthening management and supervision over the fermented meat industry.
|
|
|
|
|
|
|
|
|
|
|
2021, Vol. 35 
