Research Progress on Risk Factors in the Whole Supply Chain of Prepared Livestock and Poultry Meat Dishes

LI Ying; QIAN Min; ZENG Xiaofang; BAI Weidong; WU Qingping; YANG Xiaojuan; DONG Hao

doi:10.13386/j.issn1002-0306.2024030021

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LI Ying, QIAN Min, ZENG Xiaofang, et al. Research Progress on Risk Factors in the Whole Supply Chain of Prepared Livestock and Poultry Meat Dishes[J]. Science and Technology of Food Industry, 2025, 46(7): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030021.

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Research Progress on Risk Factors in the Whole Supply Chain of Prepared Livestock and Poultry Meat Dishes

LI Ying^1,,
QIAN Min^{1, 2},
ZENG Xiaofang^{1, 2},
BAI Weidong^{1, 2},
WU Qingping³,
YANG Xiaojuan³,
DONG Hao^{1, 2, ,}

1.
College of Light Industry and Food Science, Zhongkai College of Agricultural Engineering, Guangzhou 510225, China
2.
Zhongkai College of Agricultural Engineering, Guangdong Key Laboratory of Food Science and Technology of Lingnan Specialties, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialties, Ministry of Agriculture and Rural Affairs, Institute of Modern Agricultural Engineering Innovation, Guangzhou 510225, China
3.
Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Guangdong Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China

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Received Date: March 04, 2024
Available Online: February 07, 2025

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Abstract

The prepared livestock and poultry meat dishes are defined as pre-packaged products mainly made of livestock and poultry meat using several processing technologies. After packaging, they need to undergo stored, transported, and sold under the conditions listed on the product label. Customers are becoming more and more enamored with these dishes due to their convenience and speedy production. However, the entire food supply chain, from raw meat to thermal processing to packaging and sterilization, may contain some potential risk factors, including veterinary medication residues from raw meat, hazardous and toxic thermal processing by products, chemical material migration, microbial contamination of food packaging. This paper focuses on six treatment processes: Raw material pretreatment, cooking and processing, packaging, storage, sterilization and reheating. In addition, a description is given of the types, sources, hazards, and research status of food safety problems in the supply chain of prepared livestock and poultry meat dishes. This paper can provide references for the industrial development of prepared livestock and poultry meat dishes since it can aid in the more effective avoidance of food production and processing hazards as well as the more thorough prevention of food safety problems.
- livestock and poultry meat,
- prepared dishes,
- whole chain,
- thermal processing,
- food safety

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References

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Science and Technology of Food Industry

Research Progress on Risk Factors in the Whole Supply Chain of Prepared Livestock and Poultry Meat Dishes

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