The Development and the Research Status of Fast Detection Techinque of Pathogenic Bacteria in Foodstuff

Abstract

Abstract: This text causes the angle of technological current situation of the development that the germ measures fast to setout from the food, have recommended utilizing the technological means of biochemistry, immunology and molecular biology tomeasure the technology and method of pathogens fast more systematically, Especially the operating technology of gene hasmeasured the application study of the respect fast in pathogens in recent years, The technology has produced the enormousimpetus to this field.

Key words: pathogen, fast detection technique, microorganism

CHEN Qing-Sen, FENG Yong-Qiang, HUANG Bao-Hua, WEI Guo-Xiang, PANG Guang-Chang, HU Zhi-He. The Development and the Research Status of Fast Detection Techinque of Pathogenic Bacteria in Foodstuff[J]. FOOD SCIENCE, 2003, 24(11): 148-152.

[1]	XU Ye, LIU Shiyu, WANG Yilun, NIU Shuhui, YANG Yifang, YU Qinxin, XIAO Zihan, LIU Shuliang, HE Li, CHEN Shujuan, LIU Aiping, YANG Yong. Effects of Storage Time of Raw Beef on Microflora Changes and Protein Degradation in Fermented Beef Sausages [J]. FOOD SCIENCE, 2021, 42(9): 184-191.
[2]	YANG Huixuan, LUO Xin, ZHU Lixian, YANG Xiaoyin, HAN Guangxing, DONG Pengcheng, ZHANG Yimin. Progress in Application of Bacteriophages in Control of Meatborne Pathogens [J]. FOOD SCIENCE, 2021, 42(9): 293-301.
[3]	REN Hongrong, LI Miaoyun, ZHU Yaodi, ZHAO Gaiming, ZHAO Lijun, WU Huilin, XIAO Kang, CUI Wenming. Recent Progress in Hazards and Control of Clostridium perfringens in Foods [J]. FOOD SCIENCE, 2021, 42(7): 352-359.
[4]	ZHAO Xinxin, NING Ming, ZHANG Qin, CAI Wenchao, SHAN Chunhui, TANG Fengxian. Isolation and Identification of Pathogenic Microorganisms Causing Postharvest Spoilage in Hami Melons [J]. FOOD SCIENCE, 2021, 42(6): 325-335.
[5]	HUANG Rong, WANG Xiaoli, WANG Zhaosheng, LI You, FANG Shuangjie. Isolation and Identification of Spoilage Microorganisms from the Fruit of Chaenomeles speciosa (Sweet) Nakai [J]. FOOD SCIENCE, 2021, 42(4): 161-166.
[6]	WU Chen, JIANG Nan, TIAN Wenxue, WANG Ruhong, LUAN Binyu, SHI Haisu, WU Junrui, WU Rina, YUE Xiqing. Advances in the Application of Δ12/Δ15 Fatty Acid Desaturases in Fermented Foods [J]. FOOD SCIENCE, 2021, 42(3): 296-310.
[7]	BAI Xue, ZHAO Shanshan, XIAO Zhigang, ZHANG Yifan, ZHAO Xiuhong. Effect of Suantangzi Sourdough on the Quality of Bread [J]. FOOD SCIENCE, 2021, 42(2): 135-142.
[8]	MO Zhenni, XIONG Yingying, QIU Shuyi, ZENG Xiangyong. Progress in Quorum Sensing Inhibitors in Regulating Biofilm Formation of Foodborne Microorganisms [J]. FOOD SCIENCE, 2021, 42(17): 307-316.
[9]	SUN Tianmei, LIU Yangtai, WANG Xiang, DONG Xiaolu, LIU Hong, LI Hongmei, DONG Qingli. Censored Data Analysis in Estimation of Foodborne Pathogen Contamination: A Review [J]. FOOD SCIENCE, 2021, 42(17): 325-332.
[10]	NING Yawei, HOU Linlin, YU Tongyue, HAN Panpan, FU Yunan, LI Mingrui, WANG Zhixin, JIA Yingmin. Detection and Identification of Phenyllactic Acid in Chinese Vinegar and Its Combined Bacteriostatic Effect with Acetic Acid [J]. FOOD SCIENCE, 2021, 42(12): 233-241.
[11]	FANG Taisong, WU Yufan, SHI Ningxin, CHANG Min, HU Bin, LIU Yangtai, LI Hongmei, DONG Qingli, WANG Xiang. Recent Understanding of the Lag Phase of Foodborne Pathogens: A Review [J]. FOOD SCIENCE, 2021, 42(11): 253-260.
[12]	LI Xiongbo, DENG Weiqin, LI Heng, FAN Zhiyi, LI Jiezhi, CHEN Gong. Effect of Stepwise Fermentation Modes on Microbial Population and Quality of Pixian Broad Bean Paste Mash during Fermentation [J]. FOOD SCIENCE, 2021, 42(10): 65-72.
[13]	LIU Yingli, YU Qinglin, WAN Zhen, LI Hongyan, LIU Jie, WANG Jing. Effect of Antioxidant Activity of Starter Cultures on the Quality of Fermented Meat Products: A Review [J]. FOOD SCIENCE, 2021, 42(1): 302-312.
[14]	YU Zhuzhu, LIN Hong, WANG Jingxue. Predictive System of Microbial Growth on Atlantic Salmon during Storage [J]. FOOD SCIENCE, 2020, 41(9): 139-144.
[15]	DU Minru, FANG Qian’an, LIAO Zhenlin, FANG Xiang, WANG Jie. A Review on Microbial Biotransformation of Epigallocatechin Gallate and Bioactivities of Its Metabolites [J]. FOOD SCIENCE, 2020, 41(9): 204-210.

The Development and the Research Status of Fast Detection Techinque of Pathogenic Bacteria in Foodstuff

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments