食品中常见致病菌检测技术问题分析  

Analysis of Technical Problems of Detection of Common Pathogenic Bacteria in Food

作　　者：聂义红 NIE Yihong(Guangrao Center for Disease Control and Prevention,Guangrao 257300,China)

机构地区：[1]广饶县疾病预防控制中心,山东广饶257300

出　　处：《食品安全导刊》2021年第36期187-189,共3页China Food Safety Magazine

摘　　要：对食品中常见致病菌的有效检测,可以最大程度地防范食品安全问题,打造更为高效、科学的食品检测与风险防范体系。从实践角度出发,针对常见致病菌的相关类别,需依托相关技术手段,有计划、有目的地开展食品中常见致病菌的检测工作。本文着眼于实际,结合食品常见致病菌的主要类型,采取针对性的技术手段,开展常见致病菌的检测工作。Effective detection of common pathogens in food can prevent food safety problems to the greatest extent,and create a more efficient and scientific food detection and risk prevention system.From a practical point of view,for the relevant categories of common pathogens,it is necessary to rely on relevant technical means to carry out the detection of common pathogens in food in a planned and purposeful manner.This paper focuses on reality,combines the main types of common pathogens in food,and adopts targeted technical means to carry out the detection of common pathogens.

关 键 词：食品 常见致病菌 检测技术 应用策略 

分 类 号：TS207.4[轻工技术与工程—食品科学]