非热物理杀菌技术在冷链食品中的应用研究进展

Progress of research on the application of non-thermal physical sterilization technology in cold chain food

中文关键词:  非热物理杀菌技术  冷链食品  微生物  食品安全

英文关键词:non-thermal physical sterilization technology  cold chain food  microorganisms  food safety

中文摘要:

      通常冷链食品的微生物初始载量高，且在储运过程中易发生脱链、失冷等现象，造成微生物交叉污染，引发腐败和安全问题。非热物理杀菌技术作为一种新型杀菌技术，因其高效的灭菌效率、无热效应、无化学残留且不损害食品品质等优势，在降低微生物污染风险，保障冷链食品安全及营养品质方面展现出巨大潜力。本文综述了超高压、脉冲电场、低温等离子体等几种常见非热物理杀菌技术的灭菌机制及其在果蔬、生鲜肉、水产品等冷链食品中的应用研究进展，深入剖析了这些技术在冷链食品中的应用潜力与面临的挑战。同时，本文展望了非热物理杀菌技术在冷链食品中的发展方向，旨在为非热物理杀菌技术的开发及应用提供思路，以降低食品腐败的风险，有效保障冷链食品安全。

英文摘要:

      Usually, cold chain food products often have high initial microbial loads and are prone to phenomena such as cold chain breakage and temperature loss during storage and transportation, leading to microbial cross-contamination, spoilage, and safety issues. Non-thermal physical sterilization technology, as a novel sterilization technique, has shown great potential in reducing microbial contamination risks and ensuring the safety and nutritional quality of cold chain food due to its advantages, which include high sterilization efficiency, no thermal effects, no chemical residues, and no damage to food quality. This paper reviewed the sterilization mechanisms of several common non-thermal physical sterilization technologies, including ultra-high pressure, pulsed electric field, and low-temperature plasma, as well as their application and research progress in cold chain food products such as fruits and vegetables, fresh meat, and aquatic products. It also provided an in-depth analysis of the potential applications and challenges faced by these technologies in the cold chain food industry. Furthermore, this paper looked forward to the future development direction of non-thermal physical sterilization technology in cold chain food, aiming to provide insights for the development and application of this technology in order to reduce food spoilage risks and effectively ensure the safety of cold chain food.