非热杀菌技术杀灭食品中芽孢效能及机理研究进展

Progress in Research on the Efficacies and Mechanisms of Action of Various Non-thermal Sterilization Technologies in Inactivation of Microbial Spores in Foods

传统热杀菌会对食品品质产生不利影响,造成食品颜色变化、产生异味、营养损失等不良后果;非热杀菌技术是食品工业新型加工技术,处理过程中可以保持相对较低的温度,对食品的色、香、味以及营养成分影响较小;同时有利于保持食品中各种功能成分的生理活性,可以满足消费者对高品质食品的要求。芽孢在加工过程中抗性强,在食品中萌发和生长的潜力较大,因此,利用低热或非热灭菌技术对芽孢进行灭活是当前食品工业面临的严峻挑战和重要课题。本文综述现有非热杀菌技术(如高静压技术、高压CO2技术、低温等离子体技术、紫外辐射技术、高压脉冲电场技术等)独立处理或与其他处理技术相结合对芽孢灭活的效果及其机理,着重讨论其在食品行业中的应用以及芽孢灭活的分子机制,以期为生产安全食品、减少不同种类食品中微生物污染提供解决方案。

Traditional thermal sterilization has been demonstrated to cause adverse effects on food quality, resulting in undesired consequences including color changes, odor generation and nutritional loss. The non-thermal sterilization technology is a new processing technology that has been applied in the food industry, which has little influence on the color,aroma, taste and nutritional components of foods by keeping a relatively low temperature during their processing. At the same time, non-thermal sterilization is beneficial to maintain the physiological activity of various functional components in foods to meet the demands of consumers for high-quality foods. Microbial spores have strong resistance to food processing and have great potential for germination and growth in foods. Therefore, inactivation of microbial spores by low-temperature or non-thermal sterilization technology is currently a serious challenge and an important topic in the food industry. The effects and mechanisms of action of various non-thermal sterilization technologies such as high hydrostatic pressure,high-pressure CO2, non-thermal plasma, ultraviolet radiation, and high voltage pulsed electric field individually or in combination with other treatments on spore inactivation are summarized. Focus is given on the application and molecular mechanism of spore inactivation in the food industry. This review is expected to provide solutions for the production of safe foods and reduction of microbial contamination in different kinds of foods.