家禽肉产品中致病菌风险分析及质量控制

Microbial hazards and quality control on poultry products

家禽肉产品是国内外主要的消费食品之一,本文中,笔者从生家禽肉产品、熟家禽肉产品及干家禽肉产品上可能出现致病微生物(沙门氏菌(Salmonella spp.)和嗜热弯曲菌(Campylobacter spp.))的危害及控制、禽肉产品流通及加工过程中禽肉产品的致病微生物的危害及质量控制(单增李斯特菌(Listeria monocytogenes))以及终产品的质量控制等方面进行综述,发现家禽肉产品的贮藏及流通过程中这些致病菌危害存在很大风险,因此,应该加强整个禽肉产品流通流程及加工过程的质量控制。

Poultry products are one of the most consumption foods worldwide. However, food-borne pathogens in poultry products can be harmful for consumers, we analyzed the possible food-borne pathogens from raw, cooked and dried poultry products, such as Salmonella spp., Campylobacter spp. and Listeria monocytogenes during distribution and processing procedures and end products quality control.We find that there is a big risk caused by the food-borne pathogens during the storage and distribution of poultry products, Therefore, the review provides a thorough analysis and solid foundation to enhance the food-borne pathogens quality control of the whole supply chain of poultry products.