|本期目录/Table of Contents|

[1]金永国,韩梦琪,孙卓,等.食品中沙门氏菌预测模型的研究进展[J].生物加工过程,2016,14(06):71-76.[doi:10.3969/j.issn.1672-3678.2016.06.013]
 JIN Yongguo,HAN Mengqi,SUN Zhuo,et al.Progress in predictive models of Salmonella in food[J].Chinese Journal of Bioprocess Engineering,2016,14(06):71-76.[doi:10.3969/j.issn.1672-3678.2016.06.013]
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食品中沙门氏菌预测模型的研究进展()
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《生物加工过程》[ISSN:1672-3678/CN:32-1706/Q]

卷:
14
期数:
2016年06期
页码:
71-76
栏目:
出版日期:
2016-11-30

文章信息/Info

Title:
Progress in predictive models of Salmonella in food
文章编号:
1672-3678(2016)06-0071-06
作者:
金永国韩梦琪孙卓马美湖
华中农业大学 食品科技学院,湖北 武汉 430070
Author(s):
JIN YongguoHAN MengqiSUN ZhuoMA Meihu
College of Food Science & Technology,Huazhong Agriculture University,Wuhan 430070,China
关键词:
沙门氏菌 预测模型 食品安全
分类号:
TS201.3
DOI:
10.3969/j.issn.1672-3678.2016.06.013
文献标志码:
A
摘要:
沙门氏菌作为引起细菌性食物中毒的主要食源性致病菌之一,引发了国内外一系列食品安全事件,对人类健康造成严重危害。应用预测微生物学理论知识,通过建立能够描述和预测特定微生物在一定条件下的生长和存活模型,可快速对食品的微生物安全性进行评估。笔者通过综述近年来国内外开展的沙门氏菌预测模型研究,列举了肉类、蛋类及蛋制品、牛奶及奶制品等食物中建立的生长模型与失活模型,概述了在动态变化环境下的生长模型研究以及界面模型研究的最新进展,最后对沙门氏菌预测模型的研究提出了展望。

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相似文献/References:

[1]韩梦琪,孙卓,金永国,等.蛋黄液中沙门氏菌温度预测模型的建立[J].生物加工过程,2016,14(06):29.[doi:10.3969/j.issn.1672-3678.2016.06.006]
 HAN Mengqi,SUN Zhuo,JIN Yongguo,et al.Development of a predictive model for Salmonella in egg yolk at diferrent temperatures[J].Chinese Journal of Bioprocess Engineering,2016,14(06):29.[doi:10.3969/j.issn.1672-3678.2016.06.006]

备注/Memo

备注/Memo:
收稿日期:2016-03-07
基金项目:国家自然科学基金(31230058); 现代农业产业技术体系建设专项资金(CARS-41-K23)
作者简介:金永国(1977—),男,吉林通化人,副教授,研究方向:禽蛋蛋白质抗菌机制; 马美湖(联系人),教授,E-mail:mameihuhn@163.com.
更新日期/Last Update: 2016-11-30