新鲜果蔬清洗杀菌技术与食用安全性分析  

作　　者：齐正[1] 李保国[1] 孟祥[1] 吴亚卿[1] 

机构地区：[1]上海理工大学低温与食品技术研究所,上海200093

出　　处：《食品工业科技》2006年第12期148-151,共4页Science and Technology of Food Industry

基　　金：上海市科技兴农重点攻关项目(扶农科攻字(2004)第10-1);上海市特色学科资助项目(TD503)

摘　　要：阐述了限制清洗效果的因素,对清洗杀菌剂的杀菌能力做了比较,介绍了清洗杀菌剂技术的发展。对一些新的能使人类病原菌分离和失活效果较好的清洗杀菌技术也进行了探讨。Major factors limiting decontamination efficiency were discussed, The performance of rinsing and disinfecting agents in reducing microbial loads was examined. Recent improvements in rinsing and disinfection technology were described. New approaches to rinse and disinfect products that overcome the barriers limiting removal and inactivation of human pathogens were investigated.

关 键 词：新鲜果蔬 清洗杀菌方法 病原菌的分离与失活 

分 类 号：TS201.6[轻工技术与工程—食品科学]