基于物理栅栏因子对肉类食品中沙门菌抑杀作用的研究进展-食品科学.PDFVIP

中国肉类食品综合研究中心 肉类研究 2017, Vol. 31, No. 09 69 CHINA MEAT RESEARCH CENTER MEAT RESEARCH 专题论述 基于物理栅栏因子对肉类食品中沙门菌 抑杀作用的研究进展 1 2 1 1 1,* 戚 成 ，林玉海 ，王 翔 ，刘 箐 ，董庆利 （1.上海理工大学医疗器械与食品学院，上海 200093 ；2.荷美尔（中国）研发创新中心，上海 200436 ） 摘  要：肉类食品是人类膳食结构的重要组成部分，其安全与品质一直是人们关注的重点，沙门菌是世界范围内引 起食物中毒的主要致病菌之一。在肉及肉制品的加工及保藏过程中，常利用各种栅栏因子来保证其安全与卫生。本 文综述了近年来国内外不同物理栅栏因子及其联合其他物理和化学栅栏因子对肉类食品中沙门菌的抑杀作用研究进 展，指出了目前物理栅栏因子研究存在的问题，并进一步展望了其在未来肉类食品杀菌中的应用重点，为物理栅栏 因子在肉类食品中的应用研究提供参考。 关键词：物理栅栏因子；栅栏效应；肉类食品；沙门菌；热杀菌；高压；辐照；等离子体 Progress in Inactivation of Salmonella spp. in Meat Foods Based on Physical Hurdle Factors 1 2 1 1 1,* QI Cheng , LIN Yuhai , WANG Xiang , LIU Qing , DONG Qingli (1. School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; 2. Hormel China Idea and Innovation Center, Shanghai 200436, China) Abstract: ’ Meat foods are an important part of people s diet, and meat safety and quality are an important concern for people all over the world. Salmonella spp. is one of the major pathogens causing food poisoning worldwide. In the processing and preservation of meat and meat products, some physical hurdle factors are often taken into consideration to ensure the safety of meat foods. This review provides an overview of recent progress in the inactivation of Salmonella spp. in meat foods by some physical hurdle factors or by combination o