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| 新型冷杀菌技术在食源性致病菌防控中的应用进展 |
| Application progress of novel cold sterilization technology in the prevention and control of foodborne pathogens |
| 投稿时间：2026-03-29 修订日期：2026-08-13 |
| DOI： |
| 中文关键词: 食源性致病菌 新型冷杀菌技术 协同杀菌 杀菌技术对比 食品微生物控制 |
| 英文关键词:foodborne pathogens novel cold sterilization technology synergistic sterilization sterilization technology comparison microbial control in food |
| 基金项目:驻冀高校重点研发专项(241170132A); 中央引导地方科技发展资金项目（自由探索类基础研究）(236Z7101G) |
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| 中文摘要: |
| 食源性致病菌污染是全球食品安全问题的核心隐患，其导致的食品腐败变质和食源性疾病，对人体健康造成严重威胁。传统杀菌方式存在一定的局限性，传统热杀菌易造成热敏性食品营养价值流失与感官品质劣化，化学杀菌存在化学残留的风险，难以满足食品工业领域的高速发展与消费者对于高品质食物的需求。冷杀菌技术作为一种新兴的食品加工技术，能够在保留食品原有营养与风味的同时，实现对有害微生物的高效灭活。本文概述了常见食源性致病菌的危害，重点阐述了4类新型冷杀菌技术的灭活机制与优势。同时，本文整合了国内外冷杀菌策略的最新研究进展，并将新旧杀菌技术进行多维度对比。最后，本文指出当前研究存在覆盖不全面、协同机制研究不足等问题，为食品工业微生物控制及技术产业化提供理论支撑。 |
| 英文摘要: |
| Contamination by foodborne pathogens was a core risk in global food safety, and the resulting food spoilage of foodborne illnesses were widely recognized as a serious threat to public health. Currently, traditional sterilization methods had certain limitations. Thermal sterilization frequently caused the loss of nutritional value and deterioration of sensory quality in heat-sensitive foods, while chemical sterilization methods were associated with potential risks of chemical residue. Consequently, these conventional methods hindered the growing consumer demand for high-quality food and the adaptation to the rapid development of the food industry. As an emerging food processing technology, cold sterilization could effectively inactivate harmful microorganisms while preserving the original nutritional value and flavor of food. Therefore, this review systematically outlined the hazards posed by common foodborne pathogens and elaborated on the inactivation mechanisms and principal advantages of four types of novel cold sterilization technologies. Furthermore, it reviewed the latest research advances in cold sterilization strategies both domestically and internationally, and compared existing and emerging sterilization technologies from multiple perspectives. Finally, this paper identified issues such as incomplete coverage and insufficient research on synergistic mechanisms in current studies, thereby providing theoretical support for microbial control in the food industry and the industrialization of these technologies. |
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