摘要
食源性致病菌污染食品后会给人体健康带来极大的伤害,因此食品企业在生产的过程中应该加强管理,并制定相关制度对食源性致病菌进行预防和控制。本文针对食品中的食源性致病菌沙门氏菌、金黄色葡萄球菌、单核细胞增生李斯特氏菌的来源和危害进行系统分析,以期为食品中食源性致病菌的控制和预防提供一定的指导建议。
Food borne pathogens will cause great harm to human health after they contaminate food.Therefore,food enterprises should strengthen management in the process of production,and formulate relevant systems to prevent and control food borne pathogens.In this paper,the source and harm of foodborne pathogenic bacteria such as Salmonella,Staphylococcus aureus and Listeria monocytogenes in food were systematically analyzed,in order to provide some guidance and suggestions for the control and prevention of foodborne pathogenic bacteria in food.
作者
欧阳新华
OUYANG Xinhua(Jiujiang Administrative Examination and Approval Bureau,Jiujiang 332000,China)
出处
《现代食品》
2023年第3期147-150,共4页
Modern Food
关键词
食源性致病菌
危害
预防措施
foodborne pathogenic bacteria
harm
preventive measure
