摘要
在以往的研究中,低水分活度能够起到抑制微生物繁殖的作用,因此低水分活度食品被普遍认为是微生物安全的,然而近年食品病原菌引发安全事件打破了传统研究关于微生物安全认知。本文将从近年来发生的低水分活度食品安全事件入手,揭示低水分活度中病原菌的存活方式,并通过对微生物热失活规律的探究,分析对低水分活度食品病原菌的控制方法。
In previous studies, low water activity has been shown to inhibit microbial reproduction and is therefore considered a safe microorganism. However, food safety incidents caused by pathogenic bacteria in recent years have broken the traditional research on the cognition of microbial safety. Low water activity of food safety incidents occurred in recent years. This paper reveals the pathogenic bacteria in low water activity survival way and through the research on the microbial thermal deactivation of the control method of low water activity of food pathogenic bacteria.
出处
《生物化工》
2017年第6期89-90,共2页
Biological Chemical Engineering
关键词
低水分活度
微生物繁殖
食品安全
食品病原菌
Low water activity
Microbial reproduction
Food safety
Food pathogenic bacteria