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通过可见蓝紫光辐射提高生肉的微生物安全性

Anna Angela Barba¹, Gaetano Lamberti²

¹Dipartimento di Farmacia, Università degli Studi di Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy.

Foods (Basel, Switzerland)

|February 27, 2026

概括

可见蓝紫光照射有效地减少了在加工过程中生肉上的微生物生长. 这种非热过程提高了食品安全,而不影响产品质量,提供了一个新的干预策略.

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:

食品处理中断对微生物安全构成风险,特别是在重复操作时.
生肉的加工后处理需要有效的微生物控制策略.
非热处理为传统保存方法提供了替代方案.

研究的目的:

研究可见蓝紫光辐射,以减轻加工后处理过程中生肉中的微生物扩散.
评估这种辐射对微生物动态和产品质量属性的影响.
评估其作为食品处理中的环境控制战略的潜力.

主要方法:

生牛肉汉堡是用蓝紫色LED光 (405-420nm) 进行辐射的.
照射和非照射样品在环境和冷藏条件下进行了比较.
随着时间的推移,微生物负载 (总有氧性介质菌,Enterobacteriaceae) 被列举.
测量了物理化学性质 (水分损失,质地,颜色).

主要成果:

与对照组相比,可见光照射显著降低了微生物生长率.
被辐射的样本显示微生物负载较低,特别是在环境条件下.
照射有助于稳定冷藏下的微生物水平,显示出协同效应.
表面脱水和颜色的适度变化被观察到,没有突然的质量损失.

结论:

可见蓝紫光照射是一种可行的非紫外线干预措施,可以提高生肉的微生物安全性.
它可以被整合到食品处理系统中作为一个连续的过程.
这项技术支持在加工后阶段更安全的食品处理实践.

关键词:

蓝色紫色的LED可以显示.微生物安全微生物安全非热式的食品保存工艺.在加工后的污染控制.生肉的处理生肉的处理可见光照射辐射的可见光照射辐射.

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