低水分活度食品的微生物安全研究进展.pdfVIP

※专题论述 食品科学 2014, Vol.35, No.19 333 低水分活度食品的微生物安全研究进展 1 2,* 2 连 风 ，赵 伟 ，杨瑞金 （1.江南大学食品学院，江苏 无锡 214 122 ；2.江南大学食品科学与技术国家重点实验室，江苏 无锡 214 122 ） 摘  要：由于低水分活度可抑制微生物的生长繁殖，因此低水分活度食品一直被认为是微生物安全的。然而近几年 发生的多起由低水分活度食品中的病原菌引发的安全事件表明：低水分活度食品存在较大食品安全隐患。虽然微生 物在低水分环境中难以生长、繁殖，但可以在不同的贮藏条件下存活很长一段时间，当含有微生物的低水分活度配 料，被添加到高水分活度的食品中时同样会引发微生物交叉污染的问题。目前，低水分活度食品的微生物污染已开 始成为新的食品安全问题。本文总结近年来部分低水分活度食品微生物安全事件，着重阐述低水分活度食品中微生 物的热失活规律、机制及其控制方法。 关键词：低水分活度食品；微生物；热失活规律；热失活机制；控制方法 Microbiological Safety of Low-Water Activity Foods 1 2,* 2 LIAN Feng , ZHAO Wei , YANG Rui-j in (1. School of Food Science and Technology, Jiangnan University, Wuxi 214 122, China; 2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214 122, China) Abstract: Low-water activity can inhibit the growth of microorganisms, and therefore low-water activity foods have always been considered to be microbiologically safe. However, maj or safety incidents caused by pathogens in low-water activity foods indicate that safety hazards can still exist in low-water activity foods. Microorganisms cannot grow in low-water activity foods but they can survive for rather long periods of time, thus triggering a significant risk especially when they are present in high-water activity environment such as high-water activity foods. Recently, the safety of low-water activity foods started to become a maj or concern. This article outlines recent safety incidents caused by low-water activity foods, with the emphasis put on the heat inactivation pattern, mechan