Research Progress on the Harmful Factors of Fermented Meat Products and Control Measures against Them
XIE Qingchao, WANG Zi, LI Yinhui, LIU Haiquan, BAI Li, WANG Yeru, ZHAO Yong
Affiliations
XIE Qingchao, WANG Zi, LI Yinhui, LIU Haiquan, BAI Li, WANG Yeru, ZHAO Yong
(1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China; 3. Laboratory of Food Quality and Safety Testing, Shanghai Ocean University, Shanghai 201306, China; 4. Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; 5. China National Center for Food Safety Risk Assessment, Beijing 100022, China)
Under the influence of the production process, fermented meat products are easily contaminated during processing and storage, posing safety risks and causing harms to human health. In this paper, the biological, chemical, physical and other hazardous factors of fermented meat products and the biological, chemical and physical control measures against these factors as well as their underlying mechanisms are systematically reviewed. Finally, the problems currently existing in the prevention and control of the harmful factors and follow-up research directions are discussed. Hopefully this review will provide a theoretical basis for the research and development of fermented meat products.
