Review on common microorganisms of prepared foods and the preventive measures

FAN Xiao-pan; WANG Ping; GE Yi-qiang; CHEN Ying

doi:10.13386/j.issn1002-0306.2016.08.001

FAN Xiao-pan, WANG Ping, GE Yi-qiang, CHEN Ying. Review on common microorganisms of prepared foods and the preventive measures[J]. Science and Technology of Food Industry, 2016, (08): 49-53. DOI: 10.13386/j.issn1002-0306.2016.08.001

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Review on common microorganisms of prepared foods and the preventive measures

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Prepared foods were the hot spots for the economic growth of food industry. However,owing to the limitation of sterilization,the inappropriate storage conditions and the way of food consumption,prepared foods were susceptible to microbial contamination, causing foodborne diseases. This article mainly reviewed the microbial species of prepared foods and the preventive measures of kinds of microorganisms,and also proposed the research direction for the pathogens of prepared foods.

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Review on common microorganisms of prepared foods and the preventive measures

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