中小学校园餐饮食品中食源性致病菌检测方法及应用研究  

Detection Methods and Application Research of Foodborne Pathogenic Bacteria in Catering Food in Primary and Secondary School Campuses

作　　者：张菁菁 ZHANG Jingjing(Lixia District Center for Disease Control and Prevention,Jinan 250000,China)

机构地区：[1]济南市历下区疾病预防控制中心,山东济南250000

出　　处：《食品安全导刊》2025年第4期179-182,共4页China Food Safety Magazine

摘　　要：中小学校园餐饮食品的安全问题直接关系到学生群体的健康与社会稳定。食源性致病菌污染是校园食品安全的主要隐患,常见的致病菌包括沙门氏菌、大肠杆菌和李斯特菌等,这些细菌主要通过食材交叉污染、储存不当等途径传播,对学生的健康构成严重威胁。本文系统梳理了食源性致病菌传统检测方法及其局限性,重点探讨了快速检测技术的优势及其在中小学校园中的实际应用效果。并通过分析检测技术的适用场景及实际案例,提出优化校园食品安全管理中检测策略的必要性与可行性,为提升中小学食品安全保障水平提供参考。The safety issues of campus catering and food in primary and secondary schools are directly related to the health and social stability of the student population.Foodborne pathogen contamination is a major hazard to campus food safety.Common pathogenic bacteria include Salmonella,Escherichia coli,and Listeria monocytogenes,which are mainly transmitted through cross contamination of food ingredients and improper storage,posing a serious threat to students’health.This article systematically reviews traditional detection methods for foodborne pathogens and their limitations,with a focus on exploring the advantages of rapid detection technology and its practical application effects in primary and secondary school campuses.And by analyzing the applicable scenarios and practical cases of detection technology,the necessity and feasibility of optimizing detection strategies in campus food safety management are proposed,providing reference for improving the level of food safety assurance in primary and secondary schools.

关 键 词：中小学校园 食源性致病菌 检测方法 餐饮食品 快速检测 

分 类 号：TS207.4[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]