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Objective To evaluate the food safety and quality of prepared dishes sold in Guangdong Province from 2021 to 2023. Methods According to the national definition and scope of prepared dishes, and considering their 5 main characteristics, relevant data were selected from the food supervision and sampling inspection database of Guangdong Province from 2021 to 2023. Additionally, 20 batches of frozen meat products were randomly purchased from supermarkets and stores within the province for animal-derived component testing. The results were evaluated based on food safety national standards and statistically analyzed using WPS Office 2024. Results The supervision sampling inspection data of prepared dishes sold in Guangdong Province from 2021 to 2023 covered 8910 batches and 20019 items, with 18 testing items including physicochemical indicators, contaminants, microorganisms, and animal-derived components. The compliance rate for all items except the microorganism indicator in meat products exceeded 99%. Among the 20 randomly purchased frozen meat products, 15 batches were detected to contain other animal-derived components. By analyzing the above data, several issues were identified in prepared dishes: Food classification could be easily confused; some products lack evaluation criteria for contaminants; microbial contamination was of concern; and the detection rate of other animal-derived components in beef products was high. Conclusion Overall, the food safety of prepared dishes in Guangdong Province is satisfactory. To address the identified issues, effective control measures should be implemented. This study proposes standardizing the classification criteria for supervision and sampling inspection of prepared dishes, expediting the release of national food safety standards, enhancing the prevention and control of microbial contamination, and strengthening the management of raw material authenticity to promote the healthy development of the prepared dishes industry.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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