食品变质微生物及其检测方法研究综述  

A Review of Research on Food Spoilage Microorganisms and Their Detection Methods

作　　者：刘欢[1] LIU Huan(School of Chemical Engineering,Ocean and Life Sciences,Dalian University of Technology,Panjin 124000,China)

机构地区：[1]大连理工大学化工海洋与生命学院,辽宁盘锦124000

出　　处：《工业微生物》2024年第4期40-42,共3页Industrial Microbiology

摘　　要：食品在生产、储存和运输过程中容易被各种微生物污染,从而引起食品变质或引发食源性疾病。随着科技的快速发展,传统的微生物检测方法已无法满足微生物检测快速、高效的需求。因此,本文从食品变质微生物的分类和生物特性出发,分析其在食品变质过程中的作用,以及微生物检测方法的发展,以期为食品安全监管提供理论支持。Food is easily contaminated by various microorganisms during production,storage,and transportation,which can cause food spoilage or foodborne diseases.With the rapid development of technology,traditional microbial detection methods can no longer meet the needs of fast and efficient detection.Therefore,according to the classification and biological characteristics of food spoilage microorganisms,this article analyzes the role of microorganisms in the process of food spoilage,and the development of microbial detection methods,in order to provide theoretical supports for the field of food safety supervision.

关 键 词：食品变质 微生物 微生物检测方法 

分 类 号：TS207.4[轻工技术与工程—食品科学]