基于物联网技术的湿米粉类食品中唐菖蒲伯克霍尔德氏菌风险监测研究  

Research on Risk Monitoring of Burkholderia gladioli in Wet Rice Noodles Based on Internet of Things Technology

作　　者：陈嘉聪 温晓裕 李嫚 CHEN Jiacong;WEN Xiaoyu;LI Man(Huizhou Institute for Food and Drug Control,Huizhou 516000,China)

机构地区：[1]惠州市食品药品检验所,广东惠州516000

出　　处：《现代食品》2024年第21期144-147,共4页Modern Food

摘　　要：湿米粉作为一种深受消费者喜爱的传统食品,其生产和流通过程中易受唐菖蒲伯克霍尔德氏菌污染,引发米酵菌酸中毒事件,对公共健康构成严重威胁。本研究旨在探讨物联网技术在湿米粉类食品生产、加工、贮存及销售环节中的应用,实现对唐菖蒲伯克霍尔德氏菌风险的有效监测与控制。通过物联网技术构建实时监控系统,结合数据分析,为湿米粉类食品的安全管理提供科学依据和技术支持。Wet rice noodles,as a traditional food beloved by consumers,are susceptible to contamination by Burkholderia gladioli during production,processing,and distribution,potentially triggering botulism-like food poisoning incidents and posing a significant threat to public health.This study aims to explore the application of Internet of Things technology in the production,processing,storage,and sales of wet rice noodles,enabling effective monitoring and control of Burkholderia gladioli risks.By integrating Internet of Things technology to construct a real-time monitoring system,combined with data analysis,this study provides a scientific basis and technical support for the safety management of wet rice noodles.

关 键 词：物联网技术 唐菖蒲伯克霍尔德氏菌 风险监测 食品安全 实时监测 

分 类 号：TS201.6[轻工技术与工程—食品科学]