非热处理对致病细菌命运的影响以及隐藏的危险风险
Yanan Wu1, Xinxin Li1, Xinyu Ma1
1School of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing 100048, China.
Foods (Basel, Switzerland)
|July 12, 2025
概括
像HPP和PEF这样的非热食品加工方法提供了可持续性,并保持了食品质量. 然而,它们可以在微生物中诱导可生存但不可培养 (VBNC) 状态,从而带来隐藏的食品安全风险.
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:
- 非热处理 (NTP) 方法,如高压处理 (HPP),脉冲电场 (PEF),冷大气等离子体 (CAP),高压二氧化碳 (HPCD) 和超声波 (US) 是新兴的食品技术.
- 这些方法比传统的热加工提供了优势,包括更低的能源消耗,更好的可持续性,以及更好地保护食品的营养和感官质量.
研究的目的:
- 系统地审查各种NTP技术的微生物失活效应和机制.
- 探索NTP诱导可生存但不可培养 (VBNC) 状态及其相关的食品安全危害.
- 支持技术创新和非热加工食品的可持续发展.
主要方法:
- 对非热加工技术的系统文献综述.
- 对微生物无活化机制的分析.
- 评估可行但不可培养 (VBNC) 状态诱导及其影响.
主要成果:
- 在微生物无活化方面,NTP是有效的,可以延长食品的保质期,同时保持质量.
- 值得关注的是,NTPs有可能在微生物中诱导VBNC状态.
- VBNC细胞逃避检测,并可能保持毒性,带来潜在的食品安全风险.
结论:
- 非热加工为食品质量和可持续性提供了显著的好处.
- 通过NTP诱导VBNC状态需要进一步调查,以减轻隐藏的食品安全风险.
- 为了推进安全和可持续的非热食品加工技术,全面了解至关重要.
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