| 巴氏牛奶中蜡样芽孢杆菌的风险评估 |
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| 引用本文： | 褚小菊,冯力更,张筠,肖霄. 巴氏牛奶中蜡样芽孢杆菌的风险评估[J]. 中国乳品工业, 2006, 34(6): 23-26 |
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| 作者姓名： | 褚小菊 冯力更 张筠 肖霄 |
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| 作者单位： | 中国农业大学,食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 为了了解巴氏牛奶中蜡样芽孢杆菌的风险状况，调查研究了北京地区乳品企业巴氏牛奶的运输和销售的总体情况以及北京地区居民牛奶消费的相关情况，结合预测微生物学的方法建立了巴氏牛奶中蜡样芽孢杆菌在流通领域的暴露评估模型。从整个评估过程来看，流通领域的温度和时间是影响巴氏奶安全性的主要因素。
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| 关 键 词： | 风险评估 蜡样芽孢杆菌 巴氏牛奶 |
| 文章编号： | 1001-2230（2006）06-0023-04 |
| 收稿时间： | 2006-03-01 |
| 修稿时间： | 2006-03-01 |
Risk assessment of Bacillus cereus in pasteurized milk |
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| CHU Xiao-ju,FENG Li-geng,ZHANG Yun,XIAO Xiao. Risk assessment of Bacillus cereus in pasteurized milk[J]. China Dairy Industry, 2006, 34(6): 23-26 |
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| Authors: | CHU Xiao-ju FENG Li-geng ZHANG Yun XIAO Xiao |
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| Affiliation: | College of Food Science and Nutritional Engineering, China Agriculture University, Beijing 100083,China |
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| Abstract: | An exposure assessment is conducted for Bacillus cereus in pasteurized milk, All of the data applied in this assessment is obtained from surveys in Beijing. A model is constructed that covers the stock, transport, retail and consumer phase of the food pathway. Temperature and time of pasteurized milk in the period of end products from factories to consumers are the most important factors for safety. |
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| Keywords: | risk assessment Badllus cereus pasteurized milk |
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