摘要
综述了原料奶中主要的致病菌及其危害,并分别对金黄色葡萄球菌、沙门氏菌和单增李斯特菌的主要特性及检测方法做了系统的概述,分析了其主要来源,并提出了几点可供参考的控制措施。
The main pathogens and their hazards in raw milk were reviewed. And the main characteristics and detection methods of Staphylococcus aureus,Salmonella and Listeria monocytogenes were systematically introduced,respectively. The main sources were analyzed, and some control measures for reference were showed.
出处
《中国乳业》
2017年第5期67-71,共5页
China Dairy
基金
黑龙江省普通高等学校青年学术骨干支持计划项目(1254G049)
黑龙江东方学院横向科研课题重点项目(HDFHX160103)
