摘要
本文探讨了调味品微生物检验方法的现状与发展趋势,重点分析了传统培养法、分子生物学方法、免疫学方法、新兴的快速检测技术在调味品微生物检验中的应用。传统培养法具有较高的准确性,但检测周期较长,适用于标准化检验;分子生物学方法具有高灵敏度和特异性,适合快速检测;免疫学方法、快速检测技术在现场检测中表现出较好的便捷性与实时性。综合来看,将传统方法与新兴技术相结合,能够更有效地优化调味品微生物检测策略,提升食品安全保障水平。
This article discusses the current status and development trend of condiment microbiological testing methods,focusing on the application of traditional culture methods,molecular biology methods,immunological methods,and emerging rapid detection technologies in condiment microbiological testing.Traditional culture methods have high accuracy,but the detection cycle is long and are suitable for standardized testing;molecular biology methods have high sensitivity and specificity and are suitable for rapid testing;immunological methods and rapid detection technologies show good convenience and real-time performance in on-site testing.Overall,combining traditional methods with emerging technologies can more effectively optimize condiment microbiological testing strategies and improve food safety assurance levels.
作者
龚慧雯
GONG Huiwen(Jammy Chai(Guangzhou)Food Co.,Ltd.,Guangzhou 510000,China)
出处
《食品安全导刊》
2024年第35期190-192,共3页
China Food Safety Magazine
关键词
调味品
微生物检验
检验技术
condiments
microbiological testing
testing technology
