发酵肉制品是指畜禽肉在自然或人工条件下经特定有益微生物发酵或酶的作用,加工制成的一类可即食的肉制品,如黎巴嫩大香肠、萨拉米香肠等。如今,发酵肉制品已由最初的依靠进口转向国内生产,且品种不断增多,生产数量也不断增加。然而,目前我国尚无发酵肉制品的安全质量标准,致使发酵肉制品的生产难以规范。为此,上海市食品药品监督管理局组织制定了上海市食品安全地方标准《发酵肉制品》。此标准范围涵盖了上海市所有发酵肉制品生产企业生产的产品,按加工工艺分为发酵灌肠制品和发酵火腿制品,按成品的生熟分为发酵生肉制品和发酵熟肉制品。 Fermented meat products refers to a class of ready-to-eat meat products processed, such as Lebanon sausage, salami sausage, etc., by fermenting or enzymes of certain beneficial microorganisms under natural or artificial conditions. Today, fermented meat products have shifted from initial reliance on imports to domestic production with increasing variety and increasing production. However, at present, there is no safety and quality standard for fermented meat products in our country, which makes it difficult to regulate the production of fermented meat products. To this end, Shanghai Food and Drug Administration organized the development of the local food safety standards in Shanghai, “Fermented Meat Products.” The scope of this standard covers all the products of the Shanghai fermented meat products manufacturing enterprises, according to the processing technology is divided into fermented sausage products and fermented ham products, according to the finished product of raw and cooked into fermented raw meat products and fermented cooked meat products.