粤式卤肉微生物污染情况分析及预防

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摘 要：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。

关键词：卤肉制品;微生物污染;食品安全

Analysis and Prevention of Microbiological Contamination of Cantonese Braised Meat

ZHENG Xiaohong

（College of Geographical Science and Tourism·Chaocai College， Hanshan Normal University， Chaozhou 521041， China）

Abstract： 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.

Keywords： marinated meat; microbiological contamination; food safety

卤制品是以鲜（冻）畜、禽肉为主要原料，经清洗、修整后，配以基本调味料和香辛料，去骨（或不去骨）、成型（或不成型），以水为介质，经烧煮、卤制等工序制作而成的熟肉制品[1]。（剩余5506字）