肉类微生物群:概念综述

Meat Research Pub Date : 2022-06-30 DOI:10.55002/mr.2.3.20
M. Azad, Md. Mizanur Rahman, Mahmodi Hashem
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引用次数: 2

摘要

生活方式和饮食习惯的改变增加了人们对作为食源性微生物群载体的肉类和肉制品的关注。食源性疾病的重大和高度公开爆发与食用受污染的肉类有关,并导致公共卫生机构、监管当局、研究人员、工业和消费者对肉类安全的兴趣增加。因此,大多数发达国家的当局都制定了旨在改善肉类供应卫生状况的监管要求。肉类的特性、微生物群的类型和来源、控制微生物增殖的主要因素及其有害影响、防止肉类和肉制品腐败的措施,以及不同计数方法的参考值,都需要建立监管举措。因此,本评论将讨论上述每一点。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Meat microbiota: A conceptual review
Changing life style and food habit increase concern about meat and meat products serving as vehicles of food-borne cluster of micro-organisms. Major and highly publicized outbreaks of food-borne disease have been associated with consumption of contaminated meat and have led to increased interest in meat safety among public health agencies, regulatory authorities, researchers, industry and consumers. Thus, authorities in most developed countries have established regulatory requirements aimed at improving the hygienic status of the meat supply. Characteristics of meats, types and sources of microbiota, the main factors governing microbial proliferation and their detrimental effects, prevention measures to spoilage meat and meat products, and finally the reference values for different counting methods are needed to establish regulatory initiatives. Thus, the present review will discuss each and every point of the above.
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