面对耐热参数的D-难题:从病原体风险评估到果汁和花蜜生产中的替代品选择挑战
1Department of Food Microbiology, Hamburg School of Food Science, University of Hamburg, Hamburg, Germany.
Comprehensive reviews in food science and food safety
|November 30, 2025
概括
本次审查强调了微生物耐热性D和z值数据中的不一致性,影响了食品安全评估. 它提出了玻璃毛细血管方法,用于标准化水果产品的耐热性测试.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 食品安全工程 食品安全工程
背景情况:
- 微生物耐热性的已公布的D和z值缺乏标准化,这使得比较和风险评估变得复杂.
- 由于各种污染途径和病原体替代物,如沙门氏菌等,水果加工面临着确保安全的挑战. 和大肠杆菌.
- 实验方法,食物矩阵和数学模型等因素显著影响耐热参数的确定.
研究的目的:
- 为水果加工中食品安全提供全面的概述,重点关注污染途径和病原体替代品选择.
- 批判性地评估在确定D和z值时的方法多样性和缺乏标准化.
- 提出一种标准化的方法来评估液体食品中的细菌耐热性.
主要方法:
- 关于微生物耐热性和水果加工中的食品安全的科学出版物的文献综述.
- 对实验方法,食品矩阵,数学模型和影响D和z值确定的升级挑战进行批判性分析.
- 评估不同计算方法的十进制减小时间和z值使用规格.
主要成果:
- 在确定D和z值方面发现了显著的多样性和缺乏方法标准化.
- 数据的不一致性阻碍了准确的风险评估和选择适当的病原体替代品.
- 目前计算小数减法时间和使用z值的方法缺乏明确的规范.
结论:
- 缺乏标准化的方法来确定D和z值,这给食品安全风险评估和水果加工中替代品的选择带来了挑战.
- 玻璃毛细管方法被提出作为一种标准化的方法,用于测试水果汁和果汁等液体食品中的细菌耐热性.
- 标准化将促进微生物耐热数据在研究中进行更可靠的比较,并改善食品安全协议.
更多相关视频
相关概念视频
01:23Physical Methods for Controlling Microbial Growth: Temperature
910
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...
910
02:45Responses to Heat and Cold Stress
14.6K
Every organism has an optimum temperature range within which healthy growth and physiological functioning can occur. At the ends of this range, there will be a minimum and maximum temperature that interrupt biological processes.
14.6K
01:26Factors Affecting the Risk of Infection
13.2K
The hosts' susceptibility to infection depends on several factors. The integrity of the skin and mucous membranes helps protect the body against microbial attacks. When the skin is altered, the chance of infection, limb loss, and even death increases.
The integrity and count of the white blood cells help the body resist pathogens and fight infection. When impaired, it reduces the body's resistance to pathogens. The acidic pH levels of the gastrointestinal, genitourinary tracts, and skin...
The integrity and count of the white blood cells help the body resist pathogens and fight infection. When impaired, it reduces the body's resistance to pathogens. The acidic pH levels of the gastrointestinal, genitourinary tracts, and skin...
13.2K