常见生鲜食品中致病菌污染特征及溯源分析

Characteristics and Traceability Analysis of Pathogenic Bacteria Contamination in Common Fresh Food

摘要

生鲜食品有着水分含量较高、营养成分比较丰富、流通环节较多、贮藏条件敏感等特性，极易遭受致病菌污染进而引发食品安全风险。本文把畜禽肉、水产品、果蔬、即食生鲜食品当作研究对象，剖析沙门氏菌、副溶血性弧菌、单核细胞增生李斯特菌、金黄色葡萄球菌和致泻性大肠埃希氏菌等常见致病菌的污染特征，探讨污染来源、传播路径、溯源技术的应用情况，并且提出全过程防控策略，希望能为生鲜食品安全监管、风险控制提供一定参考。

Abstract

Fresh food has characteristics such as high moisture content, rich nutritional components, numerous circulation links, and sensitive storage conditions, making it highly susceptible to pathogenic bacteria contamination and thus posing food safety risks. This paper takes livestock meat, aquatic products, fruits and vegetables, and ready-to-eat fresh food as the research objects, analyzes the contamination characteristics of common pathogenic bacteria such as Salmonella, Vibrio parahaemolyticus, Listeria monocytogenes, Staphylococcus aureus, and enterotoxigenic Escherichia coli, explores the sources of contamination, transmission routes, and the application of traceability technologies, and proposes a whole-process prevention and control strategy, hoping to provide certain references for the supervision and risk control of fresh food safety.

关键词

生鲜食品 / 致病菌污染 / 食品安全 / 溯源分析 / 风险防控

Key words

fresh food / pathogenic bacteria contamination / food safety / traceability analysis / risk prevention and control

参考文献

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