文献类型：期刊文献

中文题名：海产品中副溶血性弧菌防控技术研究进展

英文题名：Prevention and control technology progress of Vibrio parahaemolyticus in seafood

作者：胡连花[1];王雅玲[1];刘阳[2];孙力军[1]

机构：[1]广东海洋大学食品科技学院;[2]大连工业大学食品学院

年份：2011

期号：6

起止页码：424

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、CSCD2011_2012、北大核心2008、北大核心、CSCD

基金：国家自然科学基金(30972287);广东教育厅及广东海洋大学引进人才项目(0812311)

语种：中文

中文关键词：副溶血性弧菌;海产品;预防;控制

外文关键词：Vibrio parahaemolyticus; seafood; prevention; control

中文摘要：副溶血性弧菌是沿海省份引起食物中毒的一种主要的食源性致病菌,因此必须采取有效措施预防控制副溶血性弧菌在海产品中的污染。随着近些年人们对副溶血性弧菌防控技术研究的深入,总结出了大量的经验,开发出了许多新方法。本文主要从监管、净化、物理、化学及生物控制等方面对现有的副溶血性弧菌防控技术进行系统阐述,旨在为这些方法的应用和发展提供参考,进而为海产品的质量安全控制提供有利保障。

外文摘要：Because Vibrio parahaemolyticus was recognized as a major food borne pathogen that caused food poisoning in coastal provinces,effective measures must be taken to prevent and control its contamination in seafood.Recent years,with the deep research of prevention and control technology,lots of experiences were summed up and many new ways had been developed.The existing control measures such as supervision,purification,and physical,chemical,biological control were systematically discussesed in this review,in order to provide reference information for the application and development of these techniques,and the guarantee for seafood quality and security.