Abstract:Microbilogical safety of cooked or ready-to-eat meat products in China and its causes were reviewed and the control technology was suggested. According to Chinese national standard of cooked meat products, “Hygienic Standard for Cooked Meat Products”, 8.62%~88.30% of cooked meat products were up to the hygienic standard, while 10.20%~65.00%, 9.47%~83.33% and 0.00%~9.30% of cooked meat products were not up to the standards of colony-forming units, coliform MPN and pathogens, respectively. The low microbiological qualification ratio of cooked meat products was mainly due to the poor production condition, less hygienic knowledge, insufficient surveillance, etc. The quality of cooked meat products could be improved by raising the production threshold of cooked meat products, enhancing hygienic education for employees, intensifying hygienic surveillance and increasing packaged ready-to-eat meat products.
