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Review | Publishing Language: Chinese | Open Access

Research Progress on the Harmful Factors of Fermented Meat Products and Control Measures against Them

Qingchao XIE1,2,3 , Zi WANG1, Yinhui LI1, Haiquan LIU1,2,4, Li BAI5, Yeru WANG5 ( ), Yong ZHAO1,2,3 ( )
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
Laboratory of Food Quality and Safety Testing, Shanghai Ocean University, Shanghai 201306, China
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China
China National Center for Food Safety Risk Assessment, Beijing 100022, China
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Abstract

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.

Keywords

fermented meat productsprevention and control mechanismsbiogenic aminesnitrosaminesstarter culture
CLC number: TS251.1 Document code: A Article ID: 1002-6630(2023)19-0230-09

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Food Science
Volume 44 Issue 19,
October 2023
Pages 230-238
DOI: 10.7506/spkx1002-6630-20221022-226

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Cite this article:
XIE Q, WANG Z, LI Y, et al. Research Progress on the Harmful Factors of Fermented Meat Products and Control Measures against Them. Food Science, 2023, 44(19): 230-238. https://doi.org/10.7506/spkx1002-6630-20221022-226

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Received: 22 October 2022
Published: 15 October 2023
© Beijing Academy of Food Sciences 2023.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).