巴氏杀菌奶微生物风险评估的研究进展
本文从常见的可能引发巴氏杀菌奶食用风险的食源性致病菌——金黄色葡萄球菌和单核细胞增生李斯特菌,概述了微生物风险评估的内容,从微生物风险评估程序的四个步骤,即危害识别、危害特征描述、暴露评估及风险描述,分别对国内外金黄色葡萄球菌和单核细胞增生李斯特菌进行了综述,并就国内外微生物风险评估在巴氏杀菌奶及其相关乳制品中的研究进展进行了综述,最后对巴氏杀菌奶的微生物风险评估在中国未来的发展方向作了展望。
This article outlines the content of microbiological risk assessment from the common foodborne pathogens that may trigger the risk of pasteurized milk consumption, Staphylococcus aureus and Listeria monocytogenes, from the microbiological risk assessment program. The steps about, hazard identification, hazard characterization, exposure assessment and risk description, were reviewed for S. aureus and L. monocytogenes at home and abroad. The research progress of microbial risk assessment in pasteurized milk and related dairy products was reviewed. Finally, the microbial risk assessment of pasteurized milk was prospected in the future development direction of China.
标题：巴氏杀菌奶微生物风险评估的研究进展
英文标题：Research progress on Microbiological Risk Assessment of pasteurized milk
作者：
魏钊异 福建农林大学食品科学学院
方婷 福建农林大学食品科学学院
中文关键词:巴氏杀菌奶,食源性致病菌,风险评估,
英文关键词:Pasteurized milk,Food-Borne Pathogens,Risk Assessment,
发表日期：2018-12-31
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