摘要
单核细胞增生性李斯特菌是一种常见的、易引起食物中毒的重要食源性致病菌,常常会导致产品腐败和传染疾病,且易形成生物被膜,对食品工业有现时和潜在的危害。从浮游态与生物被膜态单核细胞增生性李斯特菌的差异及特点出发,就其对食品安全的危害原因及相应的控制方法与研究现状作一综述。
Listeria monocytogenes is a common and important foodborne pathogens could easily cause food poisoning. Often lead to products corruption, infectious diseases and easy to form biofilm. In the food industry were the present and potential hazards. The food safety hazards of its causes and corresponding control method and research to make an overview in this paper by the differences and characteristics of planktonic and biofilm of Listeria monocytogenes.
出处
《食品研究与开发》
CAS
北大核心
2010年第10期212-216,共5页
Food Research and Development
