通过非热技术使食源性病原体无活化
Xiuqin Chen1, Jinsong Feng2, Juhee Ahn3
1Zhongyuan Institute, Zhejiang University, Zhengzhou, P.R. China; Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang, P.R. China.
Advances in food and nutrition research
|March 1, 2025
概括
非热食品保存技术,如冷等离子体和高压加工提供了热的替代方案,提高了食品安全和质量. 这些方法使微生物失活,符合产品安全和保质期的行业法规.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 食品安全工程 食品安全工程
背景情况:
- 传统的热加工可能会对食品质量产生负面影响.
- 对于延长保质期的微加工食品的需求日益增长.
- 监管压力需要有效的食品安全解决方案.
研究的目的:
- 总结当前的非热食品保存技术.
- 描述消灭食品传播微生物的方法.
- 突出非热处理对食品质量的好处.
主要方法:
- 审查当前的非热食品保存技术.
- 解释微生物无活化机制.
- 食品工业中的应用概要.
主要成果:
- 非热方法包括冷等离子体,电离辐射,紫外线,脉冲电场和高压处理.
- 这些技术有效地使食源性病原体失活.
- 与热方法相比,对食品质量的影响较小.
结论:
- 非热处理是确保食品安全的可行的替代方案.
- 这些技术支持生产高质量,安全的食品.
- 进一步的研究可以优化这些方法,以便更广泛地应用.
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