焙烤食品微生物检测现状及对策研究  

Current Situation and Countermeasures of Microbial Detection in Baked Food

作　　者：胡志高 HU Zhigao(Tsui Xiangyuan Health Food(Zhongshan)Co.,Ltd.,Zhongshan 528437,China)

机构地区：[1]咀香园健康食品(中山)有限公司,广东中山528437

出　　处：《食品安全导刊》2024年第24期138-140,共3页China Food Safety Magazine

摘　　要：焙烤食品易受微生物污染,威胁食品安全。本文分析了焙烤食品微生物检测现状,指出快速检测技术应用范围有限、多重PCR检测方法优化不足、微生物毒素检测方法标准化程度低等问题,提出了拓展快速检测技术的应用领域、优化多重PCR检测方法的设计与条件、建立微生物毒素检测方法标准化体系,以期为强化焙烤食品质量安全监管提供参考。Baked goods are susceptible to microbial contamination,threatening food safety.This paper analyzed the current situation of microbial detection of baked food,pointed out that the application range of rapid detection technology was limited,the optimization of multiple PCR detection methods was insufficient,and the standardization of microbial toxin detection methods was low.It proposed to expand the application field of rapid detection technology,optimize the design and conditions of multiple PCR detection methods,and establish a standardized system of microbial toxin detection methods,in order to provide reference for strengthening the quality and safety supervision of baked food.

关 键 词：焙烤食品 微生物检测 多重PCR 毒素 

分 类 号：TS207.4[轻工技术与工程—食品科学]