二氧化氯在果蔬和水产品贮运保鲜应用中的安全性评价研究

Progress of Safety Evaluation of Chlorine Dioxide in Food Storage,Transportation and Preservation

二氧化氯(ClO2)是目前国际上公认的可替代氯系列杀菌消毒剂最理想的更新换代产品,对人体相对安全,杀菌高效显著,已广泛应用于生鲜果蔬和水产品保鲜。但是,ClO2使用不当也可造成安全问题。随着人们对食品的安全性要求越来越高,对其安全性评价研究尤为重要。文章对ClO2的抗菌机制及影响因素、食品中ClO2副产物分布与代谢转化进行概述,对世界各国安全性评价进行总结,为ClO2在生鲜果蔬和水产品贮运保鲜应用的安全性评价提供较为全面的研究情况,并进一步提出研究ClO2的重点内容。

Chlorine dioxide(ClO2)is the most ideal replacement product of chlorine series disinfectant in the world.ClO2 is relatively safe to human body and has highly efficient sterilization,so it has been widely used in fresh fruits,vegetables,and aquatic products preservation.However,improper use of ClO2 can also create security problems.With the increasing demands on food safety,it is very important to study food safety evaluation.The antibacterial mechanism and influencing factors of ClO2,and distribution of by-products from ClO2 and their metabolic transformation in food were summarized in this article.Meanwhile,it also outlined the safety assessments of countries around the world.This article provided the relative comprehensive knowledge for investigating food safety evaluation of ClO2 during storage,transportation and freshness application of fresh fruits,vegetables,and aquatic products.Further,the important research routes in future were also proposed as we studied safety evaluation of ClO2.