刍议沙门氏菌污染食品的原因及解决措施  

Analysis of Salmonella Contamination of Food and the Resulting Foodborne Diseases

作　　者：刘平 LIU Ping(Anqiu Center for Disease Control and Prevention,Anqiu 262100,China)

机构地区：[1]安丘市疾病预防控制中心,山东安丘262100

出　　处：《食品安全导刊》2025年第9期183-185,189,共4页China Food Safety Magazine

摘　　要：沙门氏菌属于肠杆菌科,是一种杆状且不产芽孢的革兰氏阴性菌,作为食品致病菌污染情况的主要指示菌,是食源性疾病防控的重点防控对象。基于此,本文重点分析沙门氏菌对食品的污染类型,探索食品污染出现的原因,并提出相应的解决对策,以期为沙门氏菌的有效防控和管理提供参考,进而推动食品安全及管理工作的有序进行。Salmonella belongs to Enterobacteriaceae,which is a rod-shaped and spore free Gram-negative bacteria.As the main indicator of food pathogen pollution,Salmonella is the key prevention and control object of food borne disease prevention and control.Based on this,this paper focuses on the analysis of the types of food contamination caused by Salmonella,explores the causes of food contamination,and puts forward the corresponding countermeasures,in order to provide reference for the effective prevention and control and management of Salmonella,so as to promote the orderly progress of food safety and management.

关 键 词：沙门氏菌 食品污染 食源性疾病 防护方法 

分 类 号：S85[农业科学—兽医学]