摘要
随着社会经济的发展,人民生活节奏加快,方便健康的饮食理念不断深入人心,预制调理食品在我国乃至全球都得到快速的发展。本文综述了预制调理食品的国内外研究进展,总结了预制调理食品存在的微生物风险因子,并重点介绍了食源性致病菌的污染、抗生素耐药性问题和相关防控措施。在食源性致病菌的研究上除了对于沙门氏菌、金黄色葡萄球菌等致病菌的研究外,应更加关注单核细胞增生李斯特氏菌的污染和防控措施。与此同时,近年来抗生素的滥用,直接导致细菌出现多重耐药性,甚至出现的“超级耐药细菌”更应引起关注和研究。因此,为更好地保证预制调理食品的安全和品质,应开发更加安全、高效的分析检测方法来应对当今市场的变化。
With the development of China,the pace of people’s life has been accelerated,and the concept of convenient and healthy diet has been deeply rooted in people’s hearts.This article reviewed the relevant research progress at home and abroad,summarized the microbial risk factors present in prepared foods,and focused on the contamination of foodborne pathogens,antibiotic resistance issues,and related control measures.In addition to Salmonella,Staphylococcus aureus and other pathogenic bacteria,more attention should be paid to the contamination of Listeria Monocyte and prevention and control measures in the research of food borne pathogens.Meanwhile,the abuse of antibiotics in recent years had directly led to the emergence of multiple drug resistance in bacteria,and even the emergence of“super resistant bacteria”should be given more attention.Therefore,in order to ensure the safety and quality of prepared food,more safe and efficient methods should be developed to cope with the changes in today’s market.
作者
邓婕
王秋水
左嘉
高丽娟
刘悦
袁立艳
Deng Jie;Wang Qiushui;Zuo Jia;Gao Lijuan;Liu Yue;Yuan Liyan(Institute of Analysis and Testing,Beijing Academy of Science and Technology(Beijing Center for Physical and Chemical Analysis),Beijing 100089,China)
出处
《分析仪器》
CAS
2024年第3期1-6,共6页
Analytical Instrumentation
基金
北京市科学技术研究院分析测试研究所改革与发展项目(23CB021)
北京市科学技术研究院市级财政项目(11000023T000002074874/23CA005-04)。
