摘要
论述了椰毒假单胞菌及其代谢产物米酵菌酸的产生原因、中毒机理和预防机制,同时提出了指导措施,以期在生产生活中减少食品不安全事故,全面提升食品质量。
In order to reduce the occurrence of food unsafe accidents in production and life,this paper discussed the causes,poisoning mechanism and prevention mechanism of Pseudomonas cocovenenans and Bongkrekic acid.And guidance was adopted to improve food quality and safety.
作者
陈佳
Chen Jia(Agricultural Product Quality and Safety Monitoring Inspection Center of Mian County,Hanzhong 724200,China)
出处
《现代食品》
2019年第13期102-104,共3页
Modern Food
关键词
椰毒假单胞菌
米酵菌酸
食品安全
Pseudomonas cocovenenans
Bongkrekic acid(BA)
Food safety