在新鲜农产品和根蔬菜中预防食品传播病毒和病原体
Hyojin Kwon1, Dong Jae Lim2, Changsun Choi2
1Department of Food Science and Technology, College of Biotechnology and Natural Resources, Chung-Ang University, Gyeonggi-do, Republic of Korea.
Advances in food and nutrition research
|March 1, 2025
概括
食物传播疾病每年影响10人中的1人,新鲜农产品和根蔬菜经常受到影响. 新兴的低温杀菌技术为食品安全提供了对抗性病原体的有效控制.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 公共卫生 公共卫生
背景情况:
- 食物传播疾病是一个重要的公共卫生问题,每年影响大约10%的人口.
- 根,地下蔬菜和新鲜产品越来越多地被确定为食物传播疫情的来源,与大肠杆菌和沙门氏菌等病原体有关.
- 目前的污染源包括土壤,水和动物废物,污染发生在整个食品供应链中.
研究的目的:
- 审查与传统的食品消毒方法相关的挑战.
- 探索新型低温杀菌技术的有效性,以确保食品安全.
- 强调持续监测农产品微生物安全的重要性.
主要方法:
- 审查有关食品传播病原体和污染途径的现有文献.
- 分析传统的洗和消毒技术及其局限性.
- 评估新兴技术,如高压处理,脉冲电场和冷等离子体等.
主要成果:
- 传统的方法面临着诸如微生物耐药性和由于病原体内化导致的有效性受损等挑战.
- 新的低温杀菌技术证明了对表面粘附和内化微生物的有效性.
- 新兴技术提供环保的替代品,尽管存在成本考虑.
结论:
- 低温杀菌技术对于提高食品安全至关重要,特别是对于产品.
- 这些先进的方法在控制耐药和内化病原体方面比传统方法更有效.
- 持续的监测和监督对于保持新鲜农产品和根植蔬菜的微生物安全至关重要.
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