不同抑菌剂对食源性致病菌抑制作用的研究进展

Research progress of inhibiting effect of different bacteriostatic agents to foodborne pathogenic bacteria

食品中的致病菌污染是引起人类食源性疾病的主要原因之一。由于微生物传染源难以监测控制,因此利用高效无毒,绿色的抑菌剂来保障食品的品质已成为研究热点。文章结合国内外最新研究成果综述了食源性致病菌抑菌剂的种类及其抑制作用研究进展,旨在为天然抑菌剂的进一步开发应用提供参考依据。

one of the prime reasons causing human being foodborne disease is pathogenic bacteria in food. Because of microbial source of infection is difficult to monitor and control , choosing efficient non-toxic, green antibacterial agent for extending the shelf life of food gradually became a hot research topic. This study synthesized the current and foreign research results, The three foodborne pathogenic antibacterial agents were classified as conventional antibiotics, natural plant sources and microbial sources in order to provide reference for further development and utilization of natural antibacterial agent.