收获后加工对野生动物肉类微生物安全性的有效性-系统性审查
Naim Deniz Ayaz1, Ali Aydin2, Ewa Bilska-Zając3
1Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Kırıkkale University, Yahsihan, Kirikkale, Türkiye.
Comprehensive reviews in food science and food safety
|February 28, 2026
概括
由于消费量不断增加,野生动物肉类安全问题越来越严重. 这次审查发现,虽然冷藏和冷等常见方法可以减少一些风险,但它们不能消除所有病原体或寄生虫,这凸显了需要更好的加工策略的需要.
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:
- 全球野生动物肉类消费量正在增加,引发了人们对相关生物危害的担忧.
- 加工野生动物肉类产品的安全性没有得到充分的解决,需要研究有效的降低风险的方法.
研究的目的:
- 系统地审查加工和保存技术在减少野生动物肉中的微生物风险方面的有效性.
- 发现当前关于野生动物肉安全干预措施的研究中的差距.
主要方法:
- 按照系统审查和元分析 (PRISMA) 准则的首选报告项目进行了系统审查.
- 分析了65份关于各种处理的野生动物肉中食物传播病原体的无活化或减少记录.
主要成果:
- 大多数研究集中在细菌病原体 (Listeria monocytogenes,沙门氏菌,大肠杆菌) 和寄生虫 (Trichinella spp.) 上. ) 的情况.
- 制冷和冷显示出对抗抗结的寄生虫和精神变质细菌的限制.
- 固化,发酵和热处理显示出不同的疗效,对野生动物肉类的系统评估有限.
- 病毒问题 (乙型肝炎病毒) 和替代方法 (化,天然抗菌剂) 的研究很少.
结论:
- 目前野生动物肉的加工和保存方法在控制广泛的微生物危害方面存在局限性.
- 显著缺乏标准化的协议和关于热处理和替代方法的详细研究,以确保游戏肉的安全.
- 需要进一步的研究来开发和验证有效的干预措施,以确保野生动物肉制品的微生物安全.
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