摘要
食品保鲜过程中微生物控制的有效性直接关系着食品的品质安全,然而当前食品微生物控制仍面临诸多挑战。本文在系统梳理食品保鲜中微生物控制影响因素的基础上,重点分析低温贮藏条件下微生物适应性进化、化学保鲜剂使用不当诱导耐药性、包装技术缺陷导致交叉污染等关键问题,并从优化低温贮藏工艺、合理选用化学保鲜剂、改进包装无菌控制等方面提出针对性的微生物控制策略,为提升食品保鲜品质安全提供参考。
The effectiveness of microbial control during food preservation directly affects the quality and safety of food products.However,microbial control in food preservation still faces numerous challenges.This paper,based on a systematic review of factors influencing microbial growth in food preservation,focuses on analyzing key issues such as microbial adaptive evolution under low-temperature storage conditions,induction of resistance due to improper use of chemical preservatives,and cross-contamination caused by packaging technology defects.It proposes targeted microbial control strategies,including optimizing low-temperature storage processes,judicious selection of chemical preservatives,and improving packaging sterilization control,to provide insights for enhancing the quality and safety of food preservation.
作者
周道荣
杨继梅
李小飞
ZHOU Daorong;YANG Jimei;LI Xiaofei(Yunnan Huace Testing and Certification Co.Ltd.,Kunming 650214,China;KPC Pharmaceuticals,Inc.,Kunming 650106,China)
出处
《食品安全导刊》
2024年第15期44-47,共4页
China Food Safety Magazine
关键词
食品保鲜
微生物控制
低温贮藏
化学保鲜剂
food preservation
microbial control
low-temperature storage
chemical preservatives