Advances in Risk Assessment of Staphylococcus aureus in Fresh Meat in China
TANG Tingting1,2, WANG Lina3, LIN Hua4, CHEN Mingrui1, WANG Chengcheng1, TAN Xuemei2, HAN Guoquan1,*
1.College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; 2.Department of Agriculture and Forestry,Chongqing Three Gorges College, Chongqing 404155, China; 3.Chengdu Food and Drug Inspection Institute,Chengdu 610000, China; 4.Sichuan Entry-Exit Inspection and Quarantine Bureau, Chengdu 610041, China
Abstract：In this paper, the present state of the risk assessment of Staphylococcus aureus in fresh livestock and poultry meat is reviewed with focus on the predictive microbiological models and risk analysis tools. We point out the problems existing in this field of research in China, and we also discuss future research directions and priorities. We hope this review can provide a theoretical reference for the government to implement safety supervision in the livestock and poultry market and rational decision-making and also provide a theoretical guideline for consumers to realize potential risks when they consume fresh livestock and poultry meat.
唐廷廷，王利娜，林 华，陈明睿，王成程，谭学梅，韩国全. 生鲜畜禽肉中金黄色葡萄球菌风险评估研究进展[J]. 肉类研究, 2017, 31(7): 67-72.
TANG Tingting, WANG Lina, LIN Hua, CHEN Mingrui, WANG Chengcheng, TAN Xuemei, HAN Guoquan. Advances in Risk Assessment of Staphylococcus aureus in Fresh Meat in China. Meat Research, 2017, 31(7): 67-72.
2017, Vol. 31 
