摘要
在食品安全性被高度重视的今天,常规的食品分析检测技术已经不能满足食品安全发展的需要,食品组学极大地丰富了食品安全检测技术。在食品真伪鉴别、产地溯源、产品质量控制、食品微生物、转基因成分、农药兽药残留、过敏原和生物毒素检测中成功应用了转录组学、蛋白质组学和代谢组学等组学技术,这将为食品安全甚至整个食品工业产生深远影响,也为现行的食品安全风险评价体系提供一种新的思路和方法。
Food safety has already attracted great attention today, the conventional food analysis and detection technology has been unable to satisfy the needs of the development of food safety. Food omics have greatly enriched food safety detection techniques. It has been successfully applied in the detection of food authenticity, origin, product quality control, food microbiology, genetically modified ingredients, pesticide residues, allergens and biological toxins. Which will have a profound impact on food safety and even the whole food industry, and provide a new idea and method for the current food safety risk assessment system.
出处
《食品与发酵科技》
CAS
2015年第6期95-99,共5页
Food and Fermentation Science & Technology
基金
重庆市科技攻关(应用技术研发类)项目(cstc2014yykf A110034)
