为了减轻菌毒素的紫外线处理:一种可持续的方法来提高食品安全和保障
Abuzar1, Hafiz Rizwan Sharif2, Rizwan Arshad3
1National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, 38040, Pakistan.
概括
菌毒素污染对食品安全和公共健康构成全球风险. 紫外线 (UV) 辐射提供了一种无化学物质的方法来减少食品中的这些有害毒素,提高安全性和可持续性.
科学领域:
- 食品科学 食品科学 食品科学
- 毒理学 毒理学 毒理学
- 环境科学 环境科学
背景情况:
- 食品中毒素污染是一个重大的全球性问题,影响食品安全,公共卫生和经济.
- 毒素会引起多系统性毒性,包括毒性,神经毒性,免疫毒性,致癌性,致病性和肝毒性.
- 人类暴露通过食用受污染的食品而发生,导致急性和慢性健康问题.
研究的目的:
- 审查各种食品中的真菌毒素污染.
- 讨论真菌毒素对人类健康的影响及其作用机制.
- 评估紫外线 (UV) 辐射作为一种绿色处理方法,用于毒素减轻.
主要方法:
- 关于真菌毒素污染和紫外线处理的科学文献的综述.
- 分析毒素毒性机制和对健康的影响.
- 评估紫外线辐射 (包括UVC) 在降低食品中的真菌毒素水平方面的有效性.
主要成果:
- 毒素,如亚毒素AFB1,AFB2,AFG1和AFG2,通过各种毒性作用引起严重的健康问题.
- 紫外线辐射,特别是紫外线,有效地降低了食物中的真菌毒素水平,没有化学品.
- 结合治疗,如UV与臭氧和酸性浸泡,增强了真菌毒素的降解.
结论:
- 严格控制食品系统中的真菌毒素对公共健康至关重要.
- 紫外线辐射为食品加工中的真菌毒素减轻提供了一种可持续和有效的方法.
- 这项技术提高了食品安全和保障,同时促进了环境可持续性.
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