食品中常见致病菌的检测方法比较与评估  

Comparison and Evaluation of Detection Methods for Common Pathogenic Bacteria in Food

作　　者：覃东霞 QIN Dongxia(Guangdong Jianxun Testing Technology Co.,Ltd.,Dongguan 523859,China)

机构地区：[1]广东省检迅检测科技有限公司,广东东莞523859

出　　处：《食品安全导刊》2025年第12期187-189,共3页China Food Safety Magazine

摘　　要：食品中存在多种常见致病菌,这些致病菌在各类食品中广泛分布,是导致食源性疾病的主要因素之一,对公众健康构成严重威胁。因此,针对常见致病菌的检测成为食品安全管理的重要环节。本文通过分析当前常见致病菌检测方法,包括传统生化检测方法、免疫酶检测技术、聚合酶链式反应技术以及基因芯片技术,并对其进行比较与评估,旨在为食品中常见致病菌检测技术的应用提供参考。There are various common pathogenic bacteria in food,which are widely distributed in various types of food and are one of the main factors leading to foodborne diseases,posing a serious threat to public health.Therefore,the detection of common pathogenic bacteria has become an important part of food safety management.This article analyzes the current common pathogenic bacteria detection methods,including traditional biochemical detection methods,immune enzyme detection technology,polymerase chain reaction technology,and gene chip technology,and compares and evaluates them,aiming to provide reference for the application of common pathogenic bacteria detection technologies in food.

关 键 词：食品 常见致病菌 检测方法 比较 评估 

分 类 号：TS207.4[轻工技术与工程—食品科学]