固体食品中的细菌子无活化技术:一篇评论
Tian Maojin1, Zhou Zheng2, Hu Ying2
1School of Public Health, Zunyi Medical University, Zunyi, China.
Journal of food protection
|March 13, 2025
概括
固体食品中的细菌子无活化对于防止腐烂和健康风险至关重要. 本综述探讨了有效的子无活化技术及其在固体食品应用中的机制.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 食品安全 食品安全
背景情况:
- 细菌子抵抗无活化,在食品保存过程中构成风险.
- 粮食中的子发芽会导致腐烂和潜在的健康危害.
- 有效的子无活化对于确保食品安全至关重要.
研究的目的:
- 审查固体食品的实际子无活化技术.
- 与液体食品相比,强调固体食品矩阵中的挑战.
- 讨论子失活的机制,以提高疗效.
主要方法:
- 审查关于子无活化技术的现有文献.
- 对固体食品应用的热和非热方法的分析.
- 检查子耐药性和无活化机制.
主要成果:
- 固体食物的特性为子无活化带来了独特的挑战.
- 各种热和非热方法显示出固体食品应用的潜力.
- 了解失活机制是优化技术的关键.
结论:
- 固体食品中的子失活需要量身定制的方法.
- 需要进一步的研究来克服固态矩阵的挑战.
- 有效的技术对于提高食品安全和保质期至关重要.
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