不同食品基质对致病菌检测灵敏度的影响研究  

Study on the Influence of Different Food Substrates on Detection Sensitivity of Pathogenic Bacteria

作　　者：殷犇 YIN Ben(Yantai Muping district inspection and testing center,Yantai 264100,China)

机构地区：[1]烟台市牟平区检验检测中心,山东烟台264100

出　　处：《现代食品》2025年第2期182-184,共3页Modern Food

摘　　要：本研究系统探讨了不同食品基质对致病菌检测灵敏度的影响机制,并通过实验设计与数据分析,验证了各种食品基质对检测结果的差异性。从食品基质的物理化学特性、结构特征以及抑制因子等角度研究解析其对致病菌生长和检测灵敏度的影响。通过设计科学合理的实验方案,综合应用传统检测技术与现代快速检测技术,评估不同检测方法在肉类、乳制品、果蔬、水产品及谷物等典型食品基质中的适用性与灵敏度。结果显示,食品基质的成分和结构显著影响检测灵敏度,某些基质特性可能干扰检测准确性。本研究为提高食品安全监控系统的灵敏度提供理论依据,并对食品安全检测策略的优化具有重要参考价值。This study systematically investigated the mechanism of influence of different food substrates on the detection sensitivity of pathogenic bacteria,and verified the difference of different food substrates on detection results through experimental design and data analysis.The effects of food matrix on pathogen growth and detection sensitivity were analyzed from the physicochemical characteristics,structural characteristics and inhibitory factors.The applicability and sensitivity of different detection methods in typical food substrates such as meat,dairy products,fruits and vegetables,aquatic products and grains were evaluated through the design of scientific and reasonable experimental scheme,comprehensive application of traditional detection techniques and modern rapid detection techniques.The results showed that the composition and structure of food substrate significantly affected the detection sensitivity,and some substrate characteristics may interfere with the detection accuracy.This study provides theoretical basis for improving the sensitivity of food safety monitoring system,and has important reference value for the optimization of food safety detection strategy.

关 键 词：食品基质 致病菌 实验设计 食品安全 

分 类 号：TS207.4[轻工技术与工程—食品科学]