(CB/T17236-1998)和<畜禽屠宰卫生检验规范>(NY467-2001)都明确规定,必须对心肝肺进行检验."/>
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商品猪"红下水"的检疫检验与质量卫生评价

苏辉,谢玉奇,胡军

CHINA SWINE INDUSTRY（2010）

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Abstract
宰后检疫是整个肉品卫生检验工作中的最重要环节,是确保肉品放心安全的关键.而"红下水"心肝肺等实质器官的检验是宰后检验的重要组成部分和重要着眼点之一,是我们综合判检的主要依据.<生猪屠宰操作规程> (CB/T17236-1998)和<畜禽屠宰卫生检验规范>(NY467-2001)都明确规定,必须对心肝肺进行检验.
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