随着我国“宅经济”的兴起以及生活节奏的加快，大众的消费观念和方式正发生着深刻的转变。传统的菜肴、简单的方便食品、净菜配菜产品等都无法满足当代人对高质量生活的追求，预制菜应运而生，进一步丰富了预制食品体系。现如今，预制菜已成为国内外食品行业中发展最快的品类之一，其加工工艺、市场愈发成熟。但是我国的预制菜产品还处于发展阶段，存在技术落后、标准不匹配、安全隐患突出等多方面问题。农兽药残留、非法添加、产地卫生条件等问题是食品行业常见的安全隐患，该研究针对预制菜安全隐患这一突出问题，对我国预制菜食品（尤其是肉类预制菜）的安全现状进行深入了解，分析形成风险的原因，讨论风险因子的识别检测方法，并针对潜在的食品安全问题提出切实可行的管控措施，为预制菜行业的生产发展提供参考。

With the rise of China’s “stay-at-home economy” and the acceleration of the pace of life, people’s consumption concepts and methods are undergoing profound changes. Traditional dishes, simple convenience foods, processed vegetables, and side dishes can no longer meet contemporary people’s pursuit of a high-quality life. As a result, pre-prepared dishes have emerged and further enriched the system of pre-prepared foods. Nowadays, prefabricated dishes have become one of the fastest growing categories in the food industry at home and abroad, and the processing technology and market are becoming increasingly mature. However, China’s products of pre-prepared dishes remain at their development stage, facing many issues, such as backward technology, mismatched standards, and prominent safety hazards. Problems such as agricultural and veterinary drug residues, illegal additions, and unhygienic conditions of the production origin are common safety hazards in the food industry. This study focuses on prominent safety hazards of pre-prepared dishes and provides a thorough understanding of the safety status of pre-prepared dishes in China (especially pre-prepared meat dishes). It analyzes the reasons for the formation of risks, discusses the identification and detection methods of risk factors, and proposes practical control measures for potential food safety problems, thereby providing a reference for the production and development of the prefabricated dish industry.

国家重点研发计划项目（2022YFF1102800）