Research Progress on Safety and Control of Pre-prepared Meat Dishes
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Abstract:
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.
