期刊文献+

低水分活度食品的微生物安全研究进展 被引量:6

Research Progress on Microbial Safety of Low Water Activity Foods
下载PDF
导出
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.
作者 张金丽
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
  • 相关文献

参考文献1

二级参考文献22

  • 1Centers for Disease Control and Prevention ( CDC ). Muhistate outbreak of Salmonella serotype tennessee infections associated with peanut butter-United States, 2006- 2007 [ J ]. MMWR Morb. Mortal. Wkly Rep., 2007, 56:521-524.
  • 2Koch J, Schrander A, Alpers K, et al.. Salmonella Agona outbreak from contaminated aniseed, Germany [ J ]. Emerg. Infect. Dis., 2005, 11: 1124-1128.
  • 3Awuah G B, Ramaswamy H S, Economides A, et al.. Inactivation of Escherichia coli K-12 and Listeria innocua in milk using radio frequency (RF) heating [J]. Innov. Food Sci. Emerg. Technol., 2005, 6(4): 396-402.
  • 4Finstad S, O'Bryan C A, Marcy J A, et al.. Salmonella and broiler processing in the United States: Relationship to foodborne salmonellosis [ J]. Food Res. Int., 2012, 45 (2) : 789-794.
  • 5Hui Y H. Handbook of Food Science, Technology, and Engineering [ M ]. Taylor & Francis, 2006.
  • 6Rico C W, Kim G R, Ahn J J, et al.. The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annumL.) [J]. Food Chem., 2010, 119(3): 1012-1016.
  • 7Waje C K, Kim H K, Kim K S, et al.. Physicochemical and microbiological qualities of steamed and irradiated ground black pepper (Piper nigrum L. ) [ J ]. J. Agric. Food Chem., 2008, 56: 4592-4596.
  • 8Schweiggert U, Carie R, Schieber A. Conventional and alternative processes for spice production, a review [ J]. Trends Food Sci. Technol., 2007, 18 (5) : 260- 268.
  • 9JacobC, Mathiasen L, Powell D. Designing effective messages for microbial food safety hazards [J]. Food Control, 2010, 21 (1): 1-6.
  • 10Lambertini E, Danyluk M D, Schaffner D W, et al.. Risk of Salmonellosis from consumption of almonds in the North American market [J]. Food Res. Int., 2012, 45(2) : 1166 -1174.

共引文献10

同被引文献68

引证文献6

二级引证文献21

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部