摘要
乳酪是世界各地广泛食用的传统乳制品,经常引发食源性疾病爆发。文章简要概述了乳酪中已识别的主要目标微生物。单核细胞增生李斯特氏菌、沙门氏菌、金黄色葡萄球菌、芽孢形成细菌等被认为是常见微生物病原体。综合分析了生产和贮藏过程中影响微生物行为的各种内在和外在因素对乳酪中微生物的影响,pH值、a;、乳酸浓度、温度、原料乳等常被当作是生长预测模型中独立变量因子。为乳酪制作、熟化或储存条件下如何应对病原污染提供理论参考,有助于拓展乳酪生产和储存相关的预测微生物学领域知识,以达到提高食品公共卫生水平,保证食品质量安全的目的。
Cheeses are traditional products widely consumed throughout the world that have been frequently implicated in foodborne outbreaks.The objective of this study was to conduct a review to identify the main microbial targets in cheese.Listeria monocytogenes,Salmonella spp.,Staphylococcus aureus and spore-forming bacteria,et al have been identified as the main hazard evaluated in modelling studies.The factors affecting microbial behavior in cheese in the production and storage conditions were analyzed.The pH,a;,lactic acid concentration,temperature and raw milk,et al have been the main factors contemplated as independent variables in models.The information compiled in this study helps to provide theoretical reference for how to deal with pathogenic pollution in cheese production,ripening or storage and to deepen the knowledge on the predictive microbiology field in the context of cheese production and storage,in order to improve the level of food public health and ensure the quality and safety of food.
作者
刘敏
张群
曹丙蕾
王飞
LIU Min;ZHANG Qun;CAO Binglei;WANG Fei(Laiwu Customs of the People’s Republic of China,Ji’nan 271100,China;Technology Center of Ji’nan Customs District,Ji’nan 250014,China)
出处
《食品科技》
CAS
北大核心
2021年第10期311-315,共5页
Food Science and Technology
基金
2019年度济南海关科研项目(2019JK007)。
关键词
食品安全
食源性病原体
乳制品
food safety
foodborne pathogens
dairy products
