新兴技术和微生物检测和控制新鲜产品的综合策略
Ayman Elbehiry1, Eman Marzouk1, Feras Alzaben2
1Department of Public Health, College of Applied Medical Sciences, Qassim University, P.O. Box 6666, Buraydah 51452, Saudi Arabia.
Microorganisms
|July 30, 2025
概括
新鲜产品的消费量正在增加,但由于微生物污染而引起的食物传播疾病也在增加. 本次审查涵盖了病原体检测和创新的控制策略,以实现更安全的食品供应.
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:
- 全球对新鲜和即食食品 (RTE) 的需求不断增加,与食物传播疾病爆发的增加有关.
- 新鲜农产品的微生物污染对公众健康构成重大风险.
- 了解病原体的流行和实施有效的控制对于食品安全至关重要.
研究的目的:
- 审查新鲜农产品中食源性病原体的流行率和多样性.
- 批判性地评估这些病原体的传统和新兴检测方法.
- 讨论在新鲜食品供应链中对微生物污染的先进控制策略.
主要方法:
- 叙事审查综合当前知识.
- 检测技术的评估,包括基于培养的,免疫试验,分子诊断,生物传感器,流细胞计 (FC) 和高光谱成像 (HSI).
- 讨论控制策略,如天然剂,生物控制和非热技术 (冷等离子体,UV-C).
主要成果:
- 新鲜农产品含有各种细菌,病毒和真菌的食物传播病原体.
- 先进的分子诊断,生物传感器,FC和HSI提供了比传统方法更好的检测能力.
- 新兴的控制策略显示,有望减少新鲜产品上的微生物负载.
结论:
- 结合先进检测和新型控制方法的综合方法对于新鲜产品安全至关重要.
- 考虑采样,可持续性,One Health和法规对于有效的微生物控制至关重要.
- 技术进步是开发更安全,更有弹性的新鲜农产品供应链的关键.
相关概念视频
01:28Biological Methods for Microbial Control
206
Biological agents offer an effective means of controlling microbial growth by leveraging natural processes like predation, competition, and the secretion of antimicrobial substances.Predatory bacteria such as Bdellovibrio species target and kill pathogens like Salmonella and E. coli. They are widely used in poultry farms to control infections. Myxococcus species help combat plant-pathogenic fungi. These naturally occurring predators serve as eco-friendly alternatives to chemical pesticides and...
206
01:29Methods for Controlling Microbial Growth
496
Microbial growth control refers to various methods employed to inhibit, reduce, or eliminate microorganisms to ensure safety and hygiene across different settings. These methods are categorized based on the target environment and the level of microbial control required.Biocides are versatile agents designed to control microorganisms by either inhibiting their growth or outright killing them. These agents work through various physical, chemical, mechanical, or biological mechanisms. The...
496
01:27Microorganisms in Agriculture and Food industry
394
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
394
01:26Physical Methods for Controlling Microbial Growth: Radiation and Filtration
220
Radiation and filtration are essential tools for microbial control, targeting microorganisms through distinct mechanisms. Radiation eliminates microbes by damaging their DNA, either killing them or inhibiting their growth. Based on wavelength, radiation is classified into two types: nonionizing and ionizing radiation.Non-ionizing radiation, such as UV radiation (200–400 nm), is absorbed by DNA, causing defects that effectively disinfect surfaces, air, and water, including safety cabinets.
220
01:27Chemical Agents for Microbial Control
203
Chemicals play important roles in controlling microbial growth by targeting microbial structures and functions as sanitizers, antiseptics, disinfectants, and sterilants.Alcohols are commonly used sanitizers, effectively disrupting lipid membranes, which compromises cell integrity. They are also used as antiseptics and disinfectants due to their rapid action and versatility.Phenols and their derivatives phenolics , known for denaturing proteins and disrupting cell membranes, are particularly...
203
01:23Physical Methods for Controlling Microbial Growth: Temperature
251
Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
251