食品工业科技2011，Vol.32Issue(6)：424-426,430,4.
海产品中副溶血性弧菌防控技术研究进展
Prevention and control technology progress of Vibrio parahaemolyticus in seafood
摘要
Abstract
Because Vibrio parahaemolyticus was recognized as a major food borne pathogen that caused food poisoning in coastal provinces, effective measures must be taken to prevent and control its contamination in seafood. Recent years, with the deep research of prevention and control technology, lots of experiences were summed up and many new ways had been developed. The existing control measures such as supervision,purification,and physical, ohemical, biological control were systematically discussesed in this review, in order to provide reference information for the application and development of these techniques, and the guarantee for seafood quality and security.关键词
副溶血性弧菌/海产品/预防/控制Key words
Vibrio parahaemolvticus / seafood / prevention / control分类
轻工纺织引用本文复制引用
胡连花,王雅玲,刘阳,孙力军..海产品中副溶血性弧菌防控技术研究进展[J].食品工业科技,2011,32(6):424-426,430,4.基金项目
国家自然科学基金(30972287) （30972287）
广东教育厅及广东海洋大学引进人才项目(0812311). （0812311）
