摘要
阐述了冰温条件下食品中不同类型微生物数量的变化情况,提出冰温贮藏中潜在的食品不安全因素主要是食源性病原微生物的观点,并介绍了快速检测和鉴定食源性病原微生物的分子生物学技术。
The quantitative changes of various microbes at controlled freezing-point are expounded, and a new view is advanced that the main dangerous factor is pathogens oriented from food under this storage technology. The rapid techniques for detecting and identifying the pathogens are presented.
出处
《食品研究与开发》
CAS
北大核心
2008年第6期161-163,共3页
Food Research and Development
基金
天津市自然科学基金(05YFJMJC06100)
关键词
冰温
食品
贮藏
微生物
ice-temperature
food
storage
microorganism
