果蔬中食源性致病微生物的研究进展  

Foodborne Pathogenic Microorganism Research in Fruits and Vegetables: a Review

作　　者：钱程[1,2,3] 马晨[1,2] 汤永娇 李建国[1,2] 

机构地区：[1]中国热带农业科学院分析测试中心,海南海口571101 [2]海南省热带果蔬产品质量安全重点实验室,海南海口571101 [3]华中农业大学,湖北武汉430070

出　　处：《热带农业科学》2014年第12期85-93,共9页Chinese Journal of Tropical Agriculture

基　　金：公益性行业(农业)科研专项:农产品产供安全过程管控技术研究与示范(No.201303088-13);中央级公益性科研院所基本科研业务费专项(No.1630052014010)

摘　　要：全球食源性疾病的发生呈增长态势,由果蔬中食源性致病微生物引发的疾病也在逐年增加。因此,各国对于果蔬中食源性致病微生物的检测也越来越重视。目前,食源性致病微生物的快速检测和相关的防控技术成为研究的热点,本文综述果蔬中常见大肠杆菌、李斯特菌和沙门氏菌的种类、特性、病症、检测方法及防控技术,为保障食品安全提供参考。Occurrence of foodborne diseases showing growth all over the world, while the foodborne diseases caused by pathogenic microorganisms in fruits and vegetables is increasing year by year. So countries pay more attention on the detection of foodborne pathogenic microorganisms in fruits and vegetables. This paper outlines the food safety incidents of foodborne pathogenic microorganisms occurred in recent years, as well as the common species and characteristics of E. coli., Listeria and Salmonella in fruits and vegetables. Detection methods and pathogenic microorganisms control techniques are briefly summarized simultaneously. At present, the research focus on the rapid detection of foodborne pathogenic microorganism and related prevention and control technology, to provide protection to ensure food safety.

关 键 词：果蔬 食源性致病微生物 耐药性 检测方法 防控技术 

分 类 号：TS207.4[轻工技术与工程—食品科学]