国家《腌腊肉制品卫生标准》10月1日起正式施行。新国标增加了6项卫生标准,对腌腊肉制品的定义、指标要求、食品添加剂、生产加工过程的卫生要求、标志、包装、运输、贮存和检验方法都作了明确的规定,同时还界定了腌腊肉制品的过氧化值、酸价、三甲胺氮、铅、无机砷、镉、总汞 National “cured meat products health standards,” October 1 came into effect. The new national standard added six health standards, the definition of the cured meat products, indicators, food additives, production and processing requirements of health, marking, packaging, transportation, storage and testing methods are clearly defined, but also defines the Peroxide value, acid value, trimethylamine nitrogen, lead, inorganic arsenic, cadmium, total mercury in cured meat products