| 肉类食品中的危害分析 |
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| 引用本文： | 崔薇,陈韬.肉类食品中的危害分析[J].肉类研究,2010(3):62-65. |
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| 作者姓名： | 崔薇 陈韬 |
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| 作者单位： | 云南农业大学,食品科学技术学院,云南,昆明,650201 |
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| 摘 要： | 目前，肉类食品安全问题十分突出，确保食品安全刻不容缓。本文从生物性危害、化学性危害、物理性危害等5个方面对肉类食品质量安全进行了分析，并探讨了危害的相应控制措施，以期为肉类食品的安全生产提供理论依据。
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| 关 键 词： | 食品安全 肉类食品 HACCP |
The Hazard Analysis in Meats |
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| CUI Wei,CHEN Tao.The Hazard Analysis in Meats[J].Meat Research,2010(3):62-65. |
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| Authors: | CUI Wei CHEN Tao |
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| Affiliation: | (College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201) |
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| Abstract: | Currently, problems of meat quality and safety are very prominent, and it admits of no delay to ensure food safety. In this paper, three aspects of quality and safety of meat such as biological hazards, chemical hazards, physical hazards were analyzed and corresponding control measures were discussed, with a view to provide the theoretical basis to the safety of meat production. |
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| Keywords: | HACCP |
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