【摘要】 即食肉制品营养丰富、方便快捷,深受消费者喜爱。然而即食肉制品在加工、贮藏、运输和销售等环节极易受到单增李斯特菌、金黄色葡萄球菌、沙门氏菌等微生物的污染。本文主要综述近年来即食肉制品微生物污染控制技术,如热处理技术、非热处理技术、抑菌剂和包装技术等的研究进展,探讨各种控制技术的技术特点和优缺点,以期为各种控制技术在即食肉制品加工中的应用提供参考。更多还原

【Abstract】 Ready-to-eat meat products are deeply loved by consumers due to their nutritional richness and easiness to consume. However, ready-to-eat meat products are easily contaminated by Listeria monocytogenes, Staphylococcus aureus and Salmonella spp. during processing, storage, transportation and distribution. This paper reviews the methods currently used to control microbial contamination of ready-to-eat meat products, including thermal processing, non-thermal processing, preservation and packaging technologies, with focus on their characteristics, advantages and disadvantages. We expect that this review can provide useful information for the application of microbial control technologies in the processing of ready-to-eat meat products.更多还原