微生物酶技术在生鲜食品安全检测中的应用  

Application of Microbial Enzyme Technology in the Safety Detection of Fresh Food

作　　者：马瑞 陈圆圆 倪启迪 张迎春 MA Rui;CHEN Yuanyuan;NI Qidi;ZHANG Yingchun(Yunnan Fuer Quality Inspection&Testing Co.,Ltd.,Kunming 650214,China)

机构地区：[1]云南孚尔质量检验检测有限公司,云南昆明650214

出　　处：《食品安全导刊》2024年第17期137-139,共3页China Food Safety Magazine

摘　　要：物质生活水平和健康意识的提升,使得大众对生鲜食物的质量和品质提出了更高的要求。对此,为有效保障生鲜食品的质量安全性,食品安全管理部门需要加大对此类食品的监管力度。微生物酶技术具有应用便捷、灵敏度高、检测效果直观等优势,在食品安全性检测中的应用效果显著。本文简要介绍食品安全检测中常见的微生物酶技术,并对其在生鲜食品安全检测中的应用进行概述,旨在为我国生鲜食物质量安全监管工作的高效率、高质量开展提供参考。The improvement of material living standards and health awareness has led to higher demands from the public for the quality and quality of fresh food.In order to effectively ensure the quality and safety of fresh food,food safety management departments need to increase their supervision of such food.Microbial enzyme technology has the advantages of convenient application,high sensitivity,and intuitive detection effect,and its application effect in food safety testing is significant.This article briefly introduces the common microbial enzyme technology in food safety testing and summarizes its application in fresh food safety testing,aiming to provide reference for the efficient and high-quality supervision of fresh food quality and safety in China.

关 键 词：微生物酶技术 生鲜食物 安全检测 

分 类 号：TS201.6[轻工技术与工程—食品科学] TS207.3[轻工技术与工程—食品科学与工程]