生物加工过程2017，Vol.15Issue(2)：72-78,7.DOI:10.3969/j.issn.1672-3678.2017.02.012
生鸡肉生产链中沙门氏菌风险评估的研究进展
Progress on risk assessment of Salmonella spp.during theraw chicken production Chain
摘要
Abstract
Salmonella spp.is one of the most prevalent foodborne pathogens in chicken,and a threat to the quality and safety of chicken.In this review,we summarized the recent progress in risk assessment of chicken such as farm conditions,slaughter process,processing links and cooking,including hazard identification,hazard characterization,exposure assessment and risk characterization.Through the main problem analysis existing in the risk assessment of chicken during farm to fork process,the intensive studies would be needed to develop dose-response models and to further investigate about dietary intake of Chinese populations.Moreover,it should be necessary to monitor microbial risk assessment of chicken for the whole supply chains systematically.关键词
鸡肉/沙门氏菌/风险评估/食品安全Key words
chicken/Salmonella spp./risk assessment/food safety分类
轻工纺织引用本文复制引用
孙菀霞,杜建萍,张春艳,刘箐,董庆利..生鸡肉生产链中沙门氏菌风险评估的研究进展[J].生物加工过程,2017,15(2):72-78,7.基金项目
国家自然科学基金(31271896、31371776) （31271896、31371776）
上海市科委长三角科技联合攻关领域项目(15395810900) （15395810900）
农业部农产品质量安全风险评估实验室(杭州)开放基金课题(2015FXPG01) （杭州）
科技部"十二五"国家科技支撑计划(2015BAK36B04) （2015BAK36B04）
