摘要
鲜猪肉病原菌污染是引起食源性中毒因素之一,近年来有愈演愈烈趋势。论文从鲜猪肉病原菌污染种类(革兰阳性菌和革兰阴性菌)、污染来源(内源性和外源性)、检测技术(病原学、免疫学、分子生物学和光谱学)和控制措施(源头环节控制、加工环节控制和流通销售环节控制)等四个方面进行了综述,以期为鲜猪肉的卫生安全保障提供参考。
Pathogen contamination in fresh pork is one of the factors leading to foodborne poisoning, which has intensified in recent years. This article mainly reviewed species（Gram-positive bacteria and Gram-negative bacteria）, source （endogenous and exogenous）, detection technology （etiology, immunology, molecular biology and spectroscopy） and control measures （source of process control, and processing aspects of control, distribution and sales aspects of control）, for providing some references for the future safe production of fresh pork.
出处
《动物医学进展》
CSCD
北大核心
2012年第6期114-117,共4页
Progress In Veterinary Medicine
基金
贵州省科技厅农业科技攻关项目(黔科合NY字[2010]3072号)
关键词
鲜猪肉
病原菌
检测技术
防控措施
fresh pork
pathogenic microorganism
detection technology
prevention and control measure
