Risks and Strategies in Safety of Prepared Livestock and Poultry Meat Dishes
HUANG Yuan
ZHANG Pian
CHEN Huiqian
YAO Yue
WU Jieli
CHEN Jinliang
WANG Xiaohu
WANG Gang
Abstract：In recent years,China's prepared dishes industry has developed unprecedentedly and has become a sunrise industry supported by the central and various levels of government.However,the safety and hygiene issues of prepared dishes have raised concerns among consumers.Prepared livestock and poultry meat dishes account for an important proportion in prepared dishes,and the solution to their safety and hygiene issues affects the public's acceptance of prepared dishes products.This article analyzed the safety and hygiene risks of the whole supply chain of prepared animal and poultry meat dishes as following:veterinary drug residues,excessive heavy metals,pesticide contamination,and disease pathogens in the breeding process;the use of illegal additives and excessive additives in the processing process,refrigeration temperature issues in storage and transportation;packaging damage,and contaminated impurities.This paper offered the following solutions from the perspective of enterprises:actively build quality standards and standard systems;actively cooperate,participate and promote the construction of the certification system;establish traceable management system;applicate new technologies,including the new detection methods,physical preservation techniques for meat,and new refrigeration technologies.
Keywords：Prepared dishesSafety and hygienerisk analysisCountermeasuresPolicy research
Publication Date：2025-02-17
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 67-71 )