中国食品学报2011，Vol.11Issue(9)：194-208,15.
食品加工过程中致病菌控制的关键科学问题
Key Scientific Issues on the Control of Foodborne Pathogens during Food Processing
史贤明 1施春雷 1索标 1吴正云1
作者信息
- 1. 上海交通大学中美食品安全联合研究中心 上海 200240
- 折叠
摘要
Abstract
Foodbome pathogen is the top one cause for foodbome diseases, which is a key obstacle in the development of food safety control system in China. During food processing, foodbome pathogenic bacteria can survive in many stress conditions, such as heat, high pressure, frozen, desiccation, vacuum, oxidation and so on, for that they can become more resistant to these stresses through biofilm formation, recovery of sublethal injured cells and the regulatory of stress-related genes. Moreover, the secretion of some virulent factors such as thermanuclease and enterotoxin also threatens the safety of food processing. These key scientific issues on the control of foodbome pathogens related to food processing were reviewed in this article.关键词
食源性致病菌/食品加工/食品安全控制Key words
foodbome pathogen/ food processing/ food safety control引用本文复制引用
史贤明,施春雷,索标,吴正云..食品加工过程中致病菌控制的关键科学问题[J].中国食品学报,2011,11(9):194-208,15.
