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Position: Home > Articles > Meat Microbiology(part3) G- Foodborne Pathogen in the Meats MEAT RESEARCH 2008 (6) 33-46+32

肉类微生物学(三) 肉中革兰氏阴性食源性致病菌

作  者:
刘琳
单  位:
西南大学食品科学学院
关键词:
肉类;G-食源性致病菌;食品卫生;流行病学特性
摘  要:
肉类是人们日常生活中必不可少的食品,但因其营养丰富极易受到微生物的污染而发生腐败变质,降低其食用价值和商品价值,缩短其货架期并增加食源性疾病的危害,因此肉类的安全越来越引起人们的关注。本文主要针对肉中的G-食源性致病菌的食品卫生学意义、生物学特性、流行病学特性、检验以及相应的预防措施进行了综述。
译  名:
Meat Microbiology(part3) G- Foodborne Pathogen in the Meats
作  者:
Liu-Lin (College of Food Science,Southwest University,Chongqing 400715)
关键词:
Meat; Gram-negative foodborne pthogen; Food hygiene; Epidemiology characteristics
摘  要:
Meat is the indispensable food in our daily life, but it’s contaminated easily by the microorganism because of its rich nutrition, then it spoils and goes bad. This will reduce its dietary property and the goods value, shorten its shelf life and increase the foodborne hazardous, so the meat safety is drawing the peoples’ close attention.The article reviewed mainly the significance of food hygiene, the bionomics,epidemiology characteristics, the analysis of gram-negative foodborne pthogen in the meats,and the corresponding preventive measures

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