Monitoring on the Health Quality of Curing Meat Products in the Catering Business of Jiangxi Province

Objective To control the health quality of curing meat products in the catering business of Jiangxi province and provide a scientific basis for the hygienic supervision of these products.Method Applying the national methods GB/T 5009.44—2003 for "the health standards of meat and meat products,GB/T 5009.37—2003 for "the health standards of edible vegetable oils",and GB/T 5009.33—2003 for "the Determination of nitrate and nitrite in foods" to analyze and determine the health quality of curing meat products.Results The qualified rate of 32.8% for 150 bulk samples and 62.5% for prepacked samples.Conclusion The qualified rate of curing meat products in catering business was low and the health supervision and management should be enhanced.