物理场加工中细菌活的非可培养状态相关研究进展

Research progress on viable but non-culturable state of bacteria in physical field processing

中文关键词:  食品安全  物理场加工技术  微生物  活的非可培养状态  机制研究

英文关键词:food safety  physical field processing technologies  microorganism  viable but non-culturable state  mechanism research

中文摘要:

      物理场加工技术是一类使用加热、加压和辐射等物理学方法的技术, 其中热加工、超声波、超高压和紫外辐照等技术已被广泛应用于食品加工。近年来多个报道显示, 在物理场加工中细菌可进入活的非可培养(viable but non-culturable, VBNC)状态。VBNC状态指微生物为了适应逆境而进入的一种特殊休眠状态, 在合适条件下能复苏, 甚至可能依然保持致病能力, 这提示我们应该对物理场加工食品的微生物安全予以高度重视。本文主要综述了物理场加工中食源性致病菌和腐败菌VBNC状态的研究进展, 并从共性机制的角度出发分析其形成原因, 为更好的应用物理场加工技术并保障食品安全提供新思路和新方向。

英文摘要:

      Physical field processing technology is a kind of technology using physical methods such as heating, pressurization and radiation. Among them, thermal processing, ultrasonic, ultra-high pressure and ultraviolet irradiation have been widely used in food processing. However, it have been reported that bacteria would enter a viable but non-culturable (VBNC) during several physical field processing recently. The VBNC state refers to a special dormant state entered by microorganisms in order to adapt to adverse environments, which may resuscitate in suitable conditions, or even retain their pathogenic ability. This suggests that more attention should be taken to the microbial safety of foods processed in physical field processing technologies. This review mainly summarized the research progress of VBNC state in food-borne pathogenic bacteria and spoilage bacteria during physical field processing, and analyzed their formation reasons from the perspective of their common mechanism, so as to provide new ideas and directions for better application of physical field processing technologies and ensuring food safety.