文献类型：期刊文献

中文题名：海产品副溶血性弧菌控制研究进展

英文题名：Research progresses of intervention strategies for reducing Vibrio parahaemolyticus in seafood

作者：全沁果[1,2];莫日坚[1,2];谭力[1,2];闫协民[1,2];苏添添[1,2];周春霞[1,2];洪鹏志[1,2];李承勇[1,2]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]广东海洋大学深圳研究院,广东深圳518108

年份：2017

卷号：33

期号：8

起止页码：198

中文期刊名：食品与机械

外文期刊名：Food and Machinery

收录：CSTPCD、、北大核心2014、CSCD2017_2018、北大核心、CSCD

基金：国家高技术研究发展计划(863计划)项目(编号:2013AA102201);国家自然科学基金青年基金(编号:21405024);湛江市科技计划项目(编号:2015A03025);湛江市科技计划项目(编号:2016C01002)

语种：中文

中文关键词：副溶血性弧菌;海产品;控制措施

外文关键词：Vibrlo parahaeomolyticus; seafood; intervention strategies

中文摘要：副溶血性弧菌是引起海产品食物中毒的主要致病因子。文章拟从物理、化学和生物三个方面对海产品中的副溶血性弧菌现有的控制措施进行概述,并展望未来的发展方向,以期为相关技术的应用和后续研究提供借鉴。

外文摘要：Vibrio parahaeornolyticus, a natural inhabitant in estuarine marine water has been frequently isolated from seafood, and causes huge economic losses. It has been recognized as the leading causative agent for seafood borne illness all over the world. Numerous physical, chemical, and biological intervention methods for reducing V. parahaeomolyticus in seafood products have been in- vestigated and practiced. Each intervention method has distinct advantages and disadvantages depending on the processing needs and consumer preference. This review provides a comprehensive overview of various intervention strategies for reducing V. parahaeomolyticus in seafood so as to give a reference to the application of related tech-nology and subsequent research.