Analysis of Microbial Changes and Critical Control Points in the Processing of Braised Duck Wings from an Animal Medicine Perspective
Abstract：Braised duck wings are a popular snack food among consumers, and microbial changes during the processing process directly affect product quality and food safety. This paper systematically analyzes the microbial changes, pollution sources, and their hazards in each processing stage of braised duck wings from an animal medicine perspective, and summarizes critical control points. By elaborating on the variation patterns of microorganisms at different processing stages, this study explores potential pollution factors and their hazards during the braising process, clarifies key microbial control points, aiming to provide scientific microbial management strategies for enterprises engaged in the processing of braised duck wings, and promote the healthy development of the braised duck wings processing industry.
Keywords：Animal MedicineBraised Duck WingsMicrobial ChangesCritical Control PointsFood Safety
Publication Date：2025-06-25
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：3( 30-32 )