CHANGES IN MICROFLORA OF FOOD PRODUCTS UNDER HOT CLIMATIC CONDITIONS

This article presents a comprehensive analysis of the compositional and dynamic changes in microflora of food products under hot climatic conditions, based on experimental data and literary sources. The effects of elevated temperature and humidity on the proliferation rate of microorganisms, their metabolic activity, toxin-producing properties, and alterations in food safety indicators are thoroughly examined. The dominance of mesophilic and thermophilic microorganisms, mycotoxin formation, biofilm development, and antimicrobial resistance are addressed in an integrated manner. The findings substantiate the critical importance of microbiological surveillance in ensuring food safety across hot climate regions.本文基于实验数据与文献资料，对热气候条件下食品微生物群落的组成与动态变化开展了全面分析。本文深入考察了高温高湿对微生物增殖速率、代谢活性、产毒特性以及食品安全指标变化的影响。本文以整合视角系统阐述了嗜温微生物（mesophilic）与嗜热微生物（thermophilic）的优势占比、真菌毒素（mycotoxin）生成、生物被膜（biofilm）形成以及抗菌耐药性（antimicrobial resistance）等相关问题。本研究结果证实，在热气候地区开展微生物监测对保障食品安全具有至关重要的意义。