摘要
结合病原微生物中毒案例,介绍和分析了食品中病原体的复杂性、危害条件和新出现的病原微生物,对如何分析和评估食品中的病原微生物的危害提出了建议。论述了病原微生物在食品中HACCP危害分析和危害控制中的重要作用。
The complexities of pathogen in food, the conditions under which they are hazardous and newly occurred types ofpathogenic microorganism intoxication cases. Suggestions are presented as to how to analyze and estimate the hazard ofpathogenic microorganism in food. The significant role of pathogenic microorganism in food HACCP hazard analysis and hazardcontrol is discussed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第8期164-167,共4页
Food Science
