冷冻肉制品食品安全风险分析及控制措施

Food Safety Risk Analysis and Control Measures of Frozen Meat Products

冷冻肉制品是指畜肉宰杀后,经预冷、排酸、急冻,继而在-18℃以下储存,深层肉温在-6℃以下的肉品,可有效降低肉类中微生物的活性,减缓化学反应速度,从而延长肉类的保质期。然而,受到饲喂环境、兽药残留、生产加工、包装、贮藏及运输等因素的影响,冷冻肉制品存在一定的食品安全风险。基于此,本文系统分析了冷冻肉制品可能存在的食品安全风险,并提出针对性的控制措施,旨在确保冷冻肉制品的质量和安全,为消费者提供健康、可靠的食品。

Frozen meat products refer to meat products that are pre-cooled,de-acidified,and quickly frozen after slaughter,and then stored below-18℃,and the deep meat temperature is below-6℃.It can effectively reduce the activity of microorganisms in meat,slow down the rate of chemical reaction,and thus extend the shelf life of meat.However,due to the influence of feeding environment,veterinary drug residues,production and processing,packaging,storage and transportation,frozen meat products have certain food safety risks.Based on this,this paper systematically analyzes the possible food safety risks of frozen meat products,and proposes targeted control measures to ensure the quality and safety of frozen meat products and provide consumers with healthy and reliable food.