粤式卤肉微生物污染情况分析及预防

Analysis and Prevention of Microbiological Contamination of Cantonese Braised Meat

粤菜中的卤肉制品是我国传统美食之一,深受人们的喜爱。但在其原料采购至食品销售的各个环节,如果操作不当,易受微生物污染,引起食品安全问题。本文从卤肉制品生产工艺流程出发,对原料采购、加工制作、存放和销售等环节的卫生状况进行深入探究,并提出针对性的预防措施,以保障卤肉制品食品安全。

The marinated meat products in Cantonese cuisine are one of the traditional food in China,and are deeply loved by people.But from its raw materials procurement to food sales,if the operation is improper,it is easy to be polluted by microorganisms,and cause food safety problems.This paper probes into the production process and storage safety of brine products,and puts forward preventive measures for the production and storage of brine products.