冷链食品病毒控制及其次生危害研究进展

Research progress of virus control and secondary hazards in cold chain food

中文关键词:  病毒  冷链食品  消毒  次生危害  消毒副产物

英文关键词:virus  cold chain food  disinfection  secondary hazards  disinfection by-products

中文摘要:

      与常规微生物相比, 病毒能在干燥、冷藏和冷冻等恶劣条件下长期存在并保持传染性, 而冷链食品具有全程低温及长途运输的特点, 这使得冷链食品成为全球范围内病毒大面积传播的风险点, 因此, 对冷链食品进行全面消毒也成为控制病毒传播的重要环节。本文围绕冷链食品生产-加工-运输的全链条, 对当前报道的冷链食品病毒传播情况进行了总结, 重点介绍了在低温条件下用于病毒控制的常用化学方法和紫外线照射、电离辐照及低温等离子体等物理方法, 分析阐述了其消毒作用机制、消毒效果及消毒过程中可能产生的次生危害, 为食品安全防控领域从微生物污染防控向病毒污染防控的转变提供理论依据, 为采取科学合理的消毒方式实现对冷链食品病毒传播的控制提供参考。

英文摘要:

      Compared with conventional microorganisms, viruses can exist and remain infectious in harsh conditions such as drying, refrigeration and freezing for a long time, and cold chain foods have the characteristics of low temperature and long distance transportation, which makes cold chain foods a risk point for large-scale virus spread worldwide. Therefore, comprehensive disinfection of cold chain foods has become an important link to control virus spread. Focusing on the whole chain of production, processing and transportation of cold chain food, this paper summarized the current reported transmission of cold chain food virus, and introduced the common chemical methods and physical methods such as ultraviolet irradiation, ionizing irradiation and low temperature plasma for virus control under low temperature conditions, analyzed and expounded the disinfection mechanism, disinfection effect and possible secondary hazards in the disinfection process, which is expected to provide a theoretical basis for the transformation from microbial contamination prevention and control to viral contamination prevention and control in the field of food safety, and provide a reference for adopting scientific and reasonable disinfection methods to control the spread of cold chain food viruses.