生物加工过程2016，Vol.14Issue(6)：82-90,9.DOI:10.3969/j.issn.1672-3678.2016.06.015
家禽肉产品中致病菌风险分析及质量控制
Microbial hazards and quality control on poultry products
摘要
Abstract
Poultry products are one of the most consumption foods worldwide. However, food⁃borne pathogens in poultry products can be harmful for consumers, we analyzed the possible food⁃borne pathogens from raw,cooked and dried poultry products,such as Salmonella spp.,Campylobacter spp.and Listeria monocytogenes during distribution and processing procedures and end products quality control.We find that there is a big risk caused by the food⁃borne pathogens during the storage and distribution of poultry products,Therefore, the review provides a thorough analysis and solid foundation to enhance the food⁃borne pathogens quality control of the whole supply chain of poultry products.关键词
家禽肉产品/致病菌/沙门氏菌/嗜热弯曲菌/单增李斯特菌/产品腐败/质量控制Key words
poultry products/pathogens/Salmonella spp./thermophilic Campylobacter spp./Listeria monocytogenes/product spoilage/quality control分类
农业科技引用本文复制引用
张东来..家禽肉产品中致病菌风险分析及质量控制[J].生物加工过程,2016,14(6):82-90,9.基金项目
国家自然科学基金（31601391）；上海自然科学基金（15ZR1427900）；国家人力资源和社会保障部择优资助专项 （）
