Study on microbial detection technology in food safety

Xindi Zhang

doi:10.1051/e3sconf/202123302029

All issues

Volume 233 (2021)

E3S Web Conf., 233 (2021) 02029

References

Open Access

Issue		E3S Web Conf. Volume 233, 2021 2020 2^nd International Academic Exchange Conference on Science and Technology Innovation (IAECST 2020)


Article Number		02029
Number of page(s)		5
Section		BFS2020-Biotechnology and Food Science
DOI		https://doi.org/10.1051/e3sconf/202123302029
Published online		27 January 2021

Cao Keren, sun Rongrong, and Lin Xiaohui. “Research progress on rapid detection technology of food microorganisms.” Chinese and foreign food industry: Xia ,2015, pp. 52 – 71. DOI: https://doi.org/10.1007/BFb0025774 [Google Scholar]
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Jie Li, Chen Ling, and Wang Xiaopeng. “Exploration of food microbiological detection technology and quality control.” food safety guide,2017, pp. 154–169. DOI: https://doi.org/10.1007/10722167_15 [Google Scholar]
Li Xin. “Microbial detection technology and its application in food safety.” family health,2020, pp. 51–63. DOI: https://doi.org/10.1145/800057.808665 [Google Scholar]
Luo Yongliang. “Application and effect of different microbiological testing techniques in food safety.” China health nutrition,2019, pp. 123 – 144. DOI: https://doi.org/10.1007/978-3-642-82453-1_5 [Google Scholar]
Turhong hasmu, and Li Yong. “Application of the latest microbial technology in food safety detection.” food safety guide 25(10) (2019) 40 – 51. DOI: https://doi.org/10.1109/2.161279 [Google Scholar]

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[1] Cao Keren, sun Rongrong, and Lin Xiaohui. “Research progress on rapid detection technology of food microorganisms.” Chinese and foreign food industry: Xia ,2015, pp. 52 – 71. DOI: https://doi.org/10.1007/BFb0025774 [Google Scholar]

[2] Li Ying, “research progress on rapid detection technology of food pathogenic microorganisms”, biochemistry,2017, pp. 337 – 351. DOI: https://doi.org/10.1007/3-540-11494-7_22 [Google Scholar]

[3] Wei Qingling. “Research on the content and technology of food microbiological test.” clinical medical research and practice , 2016. [Google Scholar]

[4] Chen Xuexia. “Research on the content and detection technology of food microbiological inspection.” food safety guide,2017, pp. 220 – 270. DOI: https://doi.org/10.1007/978-3-540-72522-0_6 [Google Scholar]

[5] Wang Dali. “Analysis of food microbiological inspection content and detection technology”, China health nutrition,2015, pp. 53 – 113. DOI: https://doi.org/10.1007/978-3-642-21455-4_3 [Google Scholar]

[6] Xiang Wenjin, Xu Yuancong, and Xu Wentao. “Research progress on rapid detection of microorganisms in aquatic products and aquatic products.” Chinese fisheries quality and standards,2016 pp. 214 – 229. DOI: https://doi.org/10.1007/978-3-540-30494-4_16 [Google Scholar]

[7] Jie Li, Chen Ling, and Wang Xiaopeng. “Exploration of food microbiological detection technology and quality control.” food safety guide,2017, pp. 154–169. DOI: https://doi.org/10.1007/10722167_15 [Google Scholar]

[8] Li Xin. “Microbial detection technology and its application in food safety.” family health,2020, pp. 51–63. DOI: https://doi.org/10.1145/800057.808665 [Google Scholar]

[9] Luo Yongliang. “Application and effect of different microbiological testing techniques in food safety.” China health nutrition,2019, pp. 123 – 144. DOI: https://doi.org/10.1007/978-3-642-82453-1_5 [Google Scholar]

[10] Turhong hasmu, and Li Yong. “Application of the latest microbial technology in food safety detection.” food safety guide 25(10) (2019) 40 – 51. DOI: https://doi.org/10.1109/2.161279 [Google Scholar]