The influence of foodborne pathogens growth heterogeneity on risk assessment

Authors

LU Yi, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
LIU Haiquan, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquati
ZHAO Yong, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquati
XIE Jing, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquati
PAN Yingjie, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquati

Abstract

In this review, the concept of growth heterogeneity of foodborne pathogenic bacteria was introduced. Moreover, the domestic and abroad study progress was reviewed, and the expression forms and influencing factors of strain growth heterogeneity were systematically summarized. In addition, the solutions for reducing the accuracy the growth heterogeneity of foodborne pathogenic bacteria to microbial risk assessment were also presented.

Publication Date

5-28-2018

First Page

164

Last Page

168

DOI

10.13652/j.issn.1003-5788.2018.05.034

Recommended Citation

Yi, LU; Haiquan, LIU; Yong, ZHAO; Jing, XIE; and Yingjie, PAN (2018) "The influence of foodborne pathogens growth heterogeneity on risk assessment," Food and Machinery: Vol. 34: Iss. 5, Article 34.
DOI: 10.13652/j.issn.1003-5788.2018.05.034
Available at: https://www.ifoodmm.cn/journal/vol34/iss5/34

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