THE APPLICATION OF MOLECULAR TYPING TECHNIQUES TO HACCP

被引：8

作者：

DODD, CER

机构：

[1] Department of Applied Biochemistry and Food Science, University of Nottingham, Loughborough, LE12 5RD, Sutton Bonington Campus

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1994年 / 5卷 / 05期

关键词：

D O I：

10.1016/0924-2244(94)90121-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Molecular typing techniques permit rapid and sensitive differentiation between strains of a bacterial species. This enables changes in the microbial flora of a processing plant to be studied in detail, providing information on sites of entry and cross-contamination of an organism that can be used in HACCP analyses to establish CCPs and validate existing control systems. This review describes currently available typing methods and gives examples of their application in food processing environments.

引用

页码：160 / 164

页数：5

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