微生物学检测技术在食品抗生素残留检测的研究应用  

Detection of antibiotic residues in food by microbiological detection technology

作　　者：吴琳羚 毕亚萍 李丹[2] 刘莎[1] 李瑾颖[1] 付敏[3] 王高军[1] 刘佳明[1] 

机构地区：[1]温州医科大学环境与公共卫生学院,浙江温州325035 [2]温州医科大学检验医学院,浙江温州325035 [3]温州医科大学口腔医学院,浙江温州325035

出　　处：《中国微生态学杂志》2014年第5期598-599,共2页Chinese Journal of Microecology

基　　金：国家级大学生创新创业训练计划项目(201310343010);浙江省科技计划项目(2013C32070)

摘　　要：抗生素的普遍应用使得其在食品中广泛残留,对人体健康造成严重危害。目前,用于食品抗生素残留检测方法较多,微生物法是常用的筛选方法之一,具有简便、经济、高通量、特异性及灵敏度好等优点。本研究综述了微生物法在检测食品中抗生素残留的优缺点和影响因素等应用情况。The widespread use of antibiotics in food makes its residues, resulting in serious harm to human health. Currently, there are many ways for the detection of antibiotic residues in food, and microbiological method is one of the most commonly used for screening methods, and the method is simple, specificity and sensitivity and so on. This paper reviews the application of the microbiological method in the detection of antibiotic residues in food.

关 键 词：微生物检验 食品 抗生素残留 应用 

分 类 号：R446.5[医药卫生—诊断学]