基于物理栅栏因子对肉类食品中沙门菌抑杀作用的研究进展  

Progress in Inactivation of Salmonella spp. in Meat Foods Based on Physical Hurdle Factors

作　　者：戚成 林玉海 王翔 刘箐[1] 董庆利[1] 

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093 [2]荷美尔(中国)研发创新中心,上海200436

出　　处：《肉类研究》2017年第9期69-77,共9页Meat Research

基　　金："十二五"国家科技支撑计划项目(2015BAK36B04);国家自然科学基金面上项目(31271896;31371776);上海市科委长三角科技联合攻关领域项目(15395810900)

摘　　要：肉类食品是人类膳食结构的重要组成部分,其安全与品质一直是人们关注的重点,沙门菌是世界范围内引起食物中毒的主要致病菌之一。在肉及肉制品的加工及保藏过程中,常利用各种栅栏因子来保证其安全与卫生。本文综述了近年来国内外不同物理栅栏因子及其联合其他物理和化学栅栏因子对肉类食品中沙门菌的抑杀作用研究进展,指出了目前物理栅栏因子研究存在的问题,并进一步展望了其在未来肉类食品杀菌中的应用重点,为物理栅栏因子在肉类食品中的应用研究提供参考。Meat foods are an important part of people’s diet, and meat safety and quality are an important concern for people all over the world. Salmonella spp. is one of the major pathogens causing food poisoning worldwide. In the processing and preservation of meat and meat products, some physical hurdle factors are often taken into consideration to ensure the safety of meat foods. This review provides an overview of recent progress in the inactivation of Salmonella spp. in meat foods by some physical hurdle factors or by combination of physical and chemical hurdle factors. In addition, problems existing in this area of research are discussed and the potential application in the sterilization of meat foods of the physical hurdle factors is reviewed in order to provide a useful reference for the application of physical hurdle factors in meat foods.

关 键 词：物理栅栏因子 栅栏效应 肉类食品 沙门菌 热杀菌 高压 辐照 等离子体 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]