食品工业科技2011，Vol.32Issue(7)：435-439,5.
食品中细菌危害因子检测进展
Research progress in the detecting methods of bacterial risk factors in food
胡晓清 1潘露 1王小元1
作者信息
- 1. 江南大学食品科学与技术国家重点实验室,江苏无锡,214122
- 折叠
摘要
Abstract
The pollution of pathogenic bacteria is a serious threat to food safety.There are many types of risk factors,including not only a variety of bacterial toxins, but also some cell components such as flagella that participate in the process of host infection.Recently,many novel detection methods for the risk factors produced by the pathogenic bacteria in food have been developed,along with the developments and integrations of polymerase chain reaction technology,enzyme-linked immunosorbent assay and nanogold labeling technique.In the present paper,the methods for analyzing the risk factors of Escherichia coli, Clostridium botulinum, Bacillus cereus, Staphylococcus sp. And etc. Were summarized and compared. Furthermore, on the basis of analysis methods reported,some new prospects on the rapid detection of trace amount of risk factors were discussed.关键词
致病细菌/危害因子/检测/食品Key words
pathogenic bacteria/risk factor/detection/food分类
轻工纺织引用本文复制引用
胡晓清,潘露,王小元..食品中细菌危害因子检测进展[J].食品工业科技,2011,32(7):435-439,5.
