不同抑菌剂对食源性致病菌抑制作用的研究进展  

Research progress of inhibiting effect of different bacteriostatic agents to foodborne pathogenic bacteria

作　　者：张可可[1,2,3] 郭大城[4] 张正军[1,2,3] 俎建英 曹颖妮[1,2,3] 余大杰[1,2,3] 胡京枝[1,2,3] 

机构地区：[1]河南省农业科学院农业质量标准与检测技术研究所,河南郑州450002 [2]农业部农产品质量监督检验测试中心(郑州) [3]农业部农产品质量安全风险评估实验室(郑州) [4]河南省疾病预防控制中心

出　　处：《河南预防医学杂志》2016年第12期901-905,共5页Henan Journal of Preventive Medicine

基　　金：国家农产品质量安全风险评估重大专项项目(GJFP201501402)

摘　　要：食品中的致病菌污染是引起人类食源性疾病的主要原因之一。由于微生物传染源难以监测控制,因此利用高效无毒,绿色的抑菌剂来保障食品的品质已成为研究热点。文章结合国内外最新研究成果综述了食源性致病菌抑菌剂的种类及其抑制作用研究进展,旨在为天然抑菌剂的进一步开发应用提供参考依据。one of the prime reasons causing human being foodborne disease is pathogenic bacteria in food. Because of microbial source of infection is difficult to monitor and control , choosing efficient non-toxic, green antibacterial agent for extending the shelf life of food gradually became a hot research topic. This study synthesized the current and foreign research results, The three foodborne pathogenic antibacterial agents were classified as conventional antibiotics, natural plant sources and microbial sources in order to provide reference for further development and utilization of natural antibacterial agent.

关 键 词：食源性致病菌 抑菌剂 研究进展 

分 类 号：R15[医药卫生—营养与食品卫生学]