Prefabricated dishes have a variety of styles, and their raw materials are relatively complex, requiring high requirements for freshness and storage conditions. Frequently exposed on the internet are problems such as poor management of prefabricated vegetable enterprises, resulting in substandard sanitation and unclear raw material information.

Based on the sampling inspection in our province this year, the common prefabricated dishes on the market currently mainly involve categories such as prefabricated meat products, aquatic products, convenience foods, canned foods, and frozen and prepared foods. A total of 3004 batches of the above-mentioned food were sampled and inspected in our province this year, and 51 batches were found to be unqualified, with a qualification rate of 98.30%, which is 0.60% lower than that of similar meat products, aquatic products, and frozen food (98.90%). The main risk risks are:

（1） There is a problem that the peroxide value of non ready-to-eat prefabricated meat foods exceeds the standard. During the sampling inspection in our province, it was found that 7 batches of non ready to eat prefabricated meat foods had excessive peroxide values, and the unqualified products were mainly pickled pork and duck meat. The reason why the peroxide value exceeds the standard is that the oil in the product deteriorates and rancidity occurs, and there is a slight hala taste when consumed.

（2） There is a problem of mold contamination in prepared convenience foods. The inspection also found that 10 batches of instant food with excessive mold were instant Congee. Due to the high moisture content in cereal convenience foods, mold is prone to exceed the standard. Eating foods with excessive mold content may cause human discomfort such as diarrhea.

（3） Risk of pathogenic bacteria detected in raw and prepared foods such as salads. Several places such as Shanghai and Jinan have detected pathogenic bacteria such as Staphylococcus aureus and Salmonella in ready-to-eat salad foods. Eating food containing pathogenic bacteria may cause symptoms such as mass diarrhea and vomiting, which may pose a threat to human health.

4、 Consumer Tips

（1） It is recommended to purchase prefabricated vegetables through regular supermarkets or farmers' markets. Especially when selecting fresh products, it is advisable to choose fresh products with elastic meat, glossy color, and no peculiar smell. At the same time, it is also necessary to pay attention to whether the storage conditions of the products meet the requirements of 0-7 ℃ refrigeration.

（2） When selecting pre packaged products, attention should be paid to the ingredient list, production date, storage conditions, etc. on the product label. Cooking and preparation should follow the "eating method" on the packaging. At the same time, the barcode on the outer package can be scanned through Alipay's "Scan" or "Zheli Spot Check" applet to check whether the food is unqualified in the sampling inspection over the years.

（3） When purchasing raw food products such as salads, you can confirm the production date and shelf life of the product with the sales personnel. Raw food products are best consumed on the same day, as long-term storage can easily lead to the growth of miscellaneous bacteria. If it cannot be consumed as soon as possible, it is recommended to seal and refrigerate.