食品与机械2011，Vol.27Issue(2)：1-3,3.DOI:10.3969/j.issn.1003-5788.2011.02.001
发酵火腿中微生物限量的问题探讨
Study on maximum limits for microorganisms in fermented ham
摘要
Abstract
It is important to specify maximum limits for microorganisms in fermented ham for food safety and the development of its production. Fermented ham is similar to Chinese traditional ham,but fermented ham can be eaten raw. Fermented ham should have maximum limits for microorganisms. Fermented ham is not heated,so maximum limits for microorganisms in fermented ham should be different from maximum limits in cooked meat products. The maximum limits were discussed for microorganisms in fermented ham in comparison with cooked meat products. Few Staphylococcus aureus in food is not a food safety problem. We suggest that maximum limit for Staphylococcus aureus in fermented ham should be 100 CFU/g and maximum limit for total number of bacterial colony in fermented ham should not be needed.关键词
火腿/发酵火腿/微生物限量/食品安全Key words
ham/ fermented ham/ maximum limits for microorganisms/ food safety引用本文复制引用
竺尚武,施延军,王启辉,陈超..发酵火腿中微生物限量的问题探讨[J].食品与机械,2011,27(2):1-3,3.基金项目
浙江省重大科技专项(编号:2008C02014) （编号:2008C02014）
