微生物防腐剂的应用及研究  

Research and Application of Microbial Preservatives

作　　者：杨巍巍[1] 

机构地区：[1]黑龙江旅游职业技术学院食品工程系,哈尔滨150086

出　　处：《中国调味品》2014年第1期107-111,共5页China Condiment

摘　　要：近些年来,随着生活水平逐步提高,人们对食品安全的要求也越来越高。世界范围内的食品安全问题日益突出,每年因为食源性病菌导致人类疾病的事件屡见不鲜。然而,大量使用化学防腐剂可能导致人体不同程度的副作用,比如诱癌、致畸和引起食物中毒等问题。因此,研究者越来越多地关注到微生物防腐剂上来。In recent years, along with the living standards rising gradually, people＇s requirements for food safety is more and more high. Food safety problem in the world is becoming increasingly prominent. Human diseases caused by food borne pathogens are often seen. However, the excessive use of chemical preservatives may cause side effects of different degrees for human bodies, such as carcinogenesis, teratogenesis and food poisoning. Therefore, researchers pay more and more attention to the microbial preservatives.

关 键 词：微生物防腐剂 应用 研究 展望 

分 类 号：TS202.3[轻工技术与工程—食品科学]