乳制品中常见食源性致病菌及抑菌物质的研究现状

Research Status of Common Foodborne Pathogenic Bacteria and Antimicrobial Substances in Dairy Products

乳制品中经常出现由食源性致病菌引起的中毒事件,严重危害着人们的身体健康,并造成严重的经济损失。通过在乳制品中添加天然抑菌物质,如乳酸链球菌素、溶菌酶、壳聚糖、天然精油等,可以有效地抑制或杀死乳制品中的微生物。综述乳制品中常见微生物的种类及其危害、乳制品中的内源抑菌物质、可添加的天然抑菌物质,并指出针对保鲜奶、发酵乳、干酪等不同类型的乳制品,应使用多种抑菌方法协同作用,才能有效减少或避免乳制品微生物污染事件的发生。

Poisoning incidents caused by foodborne pathogenic bacteria often occur in dairy products,which seriously endanger people′s health and cause serious economic loss. By adding natural antibacterial substances in dairy products,such as streptococcus lactate,lysozyme,chitosan,natural essential oil,etc.,can effectively suppress or kill the microorganisms in dairy products. It reviewed the types and harms of common microorganisms in dairy products,the endogenous antimicrobial substances in dairy products,and the added natural bacteriostatic substances,and pointed out that to keep fresh milk,fermented milk,cheese and other different types of dairy products,should use a variety of synergy,bacteriostatic method can effectively reduce or avoid dairy products of microbial contamination.