如何保证安全和营养？预制菜将迎首个国家标准

Core Viewpoint - The rapid development of industrialized, standardized, and large-scale production of pre-prepared dishes has raised public concerns regarding their safety and nutritional quality, leading to the release of a draft national food safety standard for pre-prepared dishes by the National Health Commission of China [1][2] Group 1: Definition and Scope of Pre-prepared Dishes - The standard clarifies that pre-prepared dishes do not include staple foods, washed vegetables, ready-to-eat foods, or dishes made in central kitchens [1] - Pre-prepared dishes must exhibit characteristics of cooked dishes and undergo industrial pre-processing, thus excluding simply washed or cut vegetables [1] - The standard specifies that pre-prepared dishes should require heating or cooking before consumption, excluding ready-to-eat products [1] Group 2: Quality and Safety Standards - The standard includes provisions for the shelf life of pre-prepared dishes, emphasizing the need to consider various factors to ensure safety and nutritional quality [2] - Companies are encouraged to optimize production processes and storage methods to enhance flavor and quality, with a maximum shelf life of 12 months [2] - The standard promotes the use of advanced technologies to retain nutritional components and reduce nutrient loss, while also advocating for balanced nutrition in dishes [2] Group 3: Nutritional Guidelines - Companies are encouraged to control the amounts of cooking oil, salt, and sugar during processing to meet consumer demands for reduced oil, salt, and sugar [2] - The standard advocates for the use of preservation technologies such as modified atmosphere packaging and non-thermal processing to maintain nutritional and flavor stability [2]