| 食品工业中克罗诺杆菌(原阪崎肠杆菌)的污染与控制 |
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| 引用本文： | 陈雅蘅,周帼萍. 食品工业中克罗诺杆菌(原阪崎肠杆菌)的污染与控制[J]. 中国酿造, 2013, 32(7): 16 |
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| 作者姓名： | 陈雅蘅 周帼萍 |
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| 作者单位： | 武汉轻工大学生物与制药工程学院,湖北武汉,430023 |
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| 摘 要： | 克罗诺杆菌是一种新兴的食源性致病菌,能对新生儿引起如脑膜炎、败血症及坏死性小肠结肠炎等疾病,并带来严重的神经系统后遗症,有较高的死亡率,因此受到国内外的广泛关注.该文对克罗诺杆菌的生理生化特点、污染来源、生物膜形成及其在食品工业的污染和控制等方面的研究进展进行概述.
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| 关 键 词： | 克罗诺杆菌 阪崎肠杆菌 生理生化特点 污染与控制 生物膜 |
Pollution and control of Cronobacter (formerly Enterobacter sakazakii) in food industry |
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| Abstract: | Cronobacter was an emerging food-borne pathogen.It can cause severe infantile meningitis,septicemia,necrotizing enterocolitis,or come with neurological sequelae with high mortality rate.So it is widely concerned all over the world.The biochemical property,ecological distribution,biofilm formation,pollution and its control in food industry of the Cronobacterwere summarized in this paper. |
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| Keywords: | Cronobacter Enterobacter sakazakii biochemical property pollution and control biofilm |
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