坚果中沙门氏菌对健康的危害及失活的研究现状

The Current Status of Research on the Harm and Inactivation of Salmonella in Nuts

坚果因为具有营养丰富,口感风味好的特点,在当今社会很受消费者欢迎,但其安全性也越来越受到关注。本文对目前坚果上沙门氏菌的来源、存活条件、灭活方法等进行系统介绍,并就近年来可工业化灭活方式的研究进展进行综述,指出该领域存在的问题,对该领域未来研究方向进行展望,旨在为未来的坚果类食品中沙门氏菌的灭活提供参考。

With the improvement of China’s economic level in recent years, people have higher and higher requirements on the type and quality of food. Nuts are very popular among consumers because of their rich nutrition and good taste, but its safety It is also receiving more and more attention. This article systematically introduces the source, survival conditions, and inactivation methods of Salmonella on nuts, and summarizes the research progress of industrialization inactivation methods in recent years. It points out that there are difficulties and problems in this field, and the future of this field the research direction is prospected, aiming to provide a reference for the inactivation technology of Salmonella nut nuts in the future.