西藏牦牛肉制品中致病菌的检测与风险评估  

Detection and Risk Assessment of Pathogenic Bacteria in Xizang Yak Meat Products

作　　者：云丹卓玛 蔺辉星[1] Yundanzhuoma;LIN Huixing(College of Veterinary Medicine,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学动物医学院,江苏南京210095

出　　处：《食品安全导刊》2025年第3期137-139,共3页China Food Safety Magazine

基　　金：南京农业大学2023年大学生创新创业训练校级项目(202317YX034)。

摘　　要：西藏牦牛肉制品因其独特的风味和营养价值而备受推崇。然而,其生产、加工等环节中存在的致病菌污染风险不容忽视。相关人员对此进行了深入研究,分析了常见致病菌种类及危害,并指出了其潜在的风险。本文分析了牦牛肉制品中的致病菌现状,介绍了牦牛肉制品致病菌的检测方法及评估模型,并提出了风险控制措施及改善建议,以期助力高原特色食品产业发展。Xizang yak meat products are highly prized for their unique flavor and nutritional value.However,the risk of pathogenic bacteria contamination in its production and processing cannot be ignored.The relevant personnel have conducted an in-depth study on this,analyzed the common pathogenic bacteria and their hazards,and pointed out their potential risks.This paper analyzes the current situation of pathogenic bacteria in yak meat products,introduces the detection methods and evaluation models of pathogenic bacteria in yak meat products,and puts forward risk control measures and improvement suggestions,in order to help the development of plateau specialty food industry.

关 键 词：西藏 牦牛肉制品 致病菌 风险评估 

分 类 号：TS2[轻工技术与工程—食品科学与工程]