Crushed meat and ground processed meat, cold storage ㆍ Strengthening the distribution temperature

The Food and Drug Administration (Ryu Young-jin) announced on April 29 that it will revise the "Food Standards and Standards", which will strengthen the storage and distribution temperature standards for crushed meat and meat products. processed meat products crushed. You will receive it before the 30th of the month.

The main elements of the amendment are: Stabilize the distribution temperature of crushed meat and processed meat products △ Improve distilled methanol standards Eliminate velvety berries from raw food materials Revise standards for residues of veterinary drugs.

Crushed meat and milled processed meat products were contaminated and proliferated inside the meat during milling, so that the temperature of storage and distribution of chilled products was increased by -2 at 10 to -2 to 5 ℃.

Since methanol is naturally produced in the production of pectin-containing fermented beverages, such as fruits and vegetables, the methanol distillate level has been revised from less than 500 ppm to less than 1000 ppm. However, in the production of ordinary distilled liquors from cereals not containing pectin as raw materials, the same applies as in the present case.

As a result of the re-evaluation of the food raw materials, the "velvet bean berries", which can cause dyspnea, confusion and hallucinations during ingestion, have been removed from the list of food ingredients, so that they could not be used as food ingredients.

Seven types of microorganisms, such as three types of marine products, such as the Mediterranean mussel, solid tsugi and Kashiimariso, and Brevibacterium linens, which have been confirmed as food sources, have been recognized as food ingredients.

(Animal genotoxicity), gentian violet (carcinogenicity, genotoxicity) and fluoroquinolone (three types) (norfloxacin, ophroxasine, phefloxacin, induction of antibiotic resistance) in veterinary drugs not to be detected in foods. And for the remaining thirteen strains such as streptomycin, 72 residues were newly established and revised.

At the same time, the test method has been revised so that it can be judged by genetic badysis to quickly control salmonella contamination in the product.

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