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Position: Home > Articles > Clostridium perfringens in Meat Products and Its Inhibition by Different Methods: A Review MEAT RESEARCH 2016,30 (6) 45-51

肉类食品中产气荚膜梭菌及其控制研究进展

作  者:
贾珊珊;李沛军;陈从贵
单  位:
合肥工业大学生物与食品工程学院
关键词:
产气荚膜梭菌;肉类食品;污染情况;控制研究
摘  要:
产气荚膜梭菌广泛存在于自然界,且可以形成芽孢,是导致肉类食物中毒和气性坏疽等的主要病原菌。本文综述了肉类食品中产气荚膜梭菌的污染情况、生长影响因素以及控制其生长的方法;指明了利用食用安全的天然物质,研发高效抑制产气荚膜梭菌生长的技术与方法,对保障肉制品安全和促进肉类工业健康发展的现实意义,旨在为人们选择适合肉类食品中抑制产气荚膜梭菌生长的途径提供参考。
译  名:
Clostridium perfringens in Meat Products and Its Inhibition by Different Methods: A Review
作  者:
JIA Shanshan;LI Peijun;CHEN Conggui;School of Biology and Food Engineering, Hefei University of Technology;
关键词:
Clostridium perfringens;;meat products;;contamination status;;inhibition methods
摘  要:
Clostridium perfringens(C. perfringens) is ubiquitous in nature as a spore-forming bacterium and a common pathogen in meat products. The contamination status of C. perfringens, the factors influencing its growth, and its inhibition by different methods in meat and meat products are reviewed in this article. It is proposed that applying natural and safe substances for the potent inhibition of C. perfringens growth is of great practical significance to ensure the safety of meat products and promote the healthy development of the meat industry. The aim of this review is to provide useful references for selecting appropriate ways to inhibit C. Perfringens growth in meat products.

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