低水分活度食品微生物控制技术研究现状  

Research progress in microbiological control of food with low water activity

作　　者：黄晓燕 刘铖珺 李长城[1,2] 刘丽敏 方婷 HUANG Xiaoyan;LIU Chengjun;LI Changcheng;LIU Limin;FANG Ting(College of Food Science,Fujian Agricultural and Forestry University,Fuzhou 350002,China;Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition,Ministry of Education,Fuzhou 350002,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]闽台特色海洋食品加工及营养健康教育部工程研究中心,福建福州350002

出　　处：《食品与发酵工业》2020年第23期286-292,共7页Food and Fermentation Industries

基　　金：福建省高校产学研合作项目(2017N5004);福州市“十三五”海洋经济创新发展示范城市项目(FZHJ17);福建农林大学科技创新专项基金项目(CXZX2017026和CXZX2017027);福建农林大学国际合作项目(KXb16012A)。

摘　　要：微生物是导致食品发生腐败变质的主要因素。低水分活度食品因其自由水含量低使得大多数微生物无法生长繁殖,所以在过去,低水分活度食品一直被认为不存在微生物安全隐患,但近年来由微生物引起的低水分活度食品安全事件发生的越来越频繁,尤其是一些致病菌的存在,严重威胁人类的生命健康。因此,低水分活度食品微生物安全问题引起广泛关注,其微生物控制技术也越来越被重视。针对此现状,文章概述了低水分活度食品中易存活的微生物,并对低水分活度食品微生物控制技术进行归纳与总结。Microorganisms are the main factors leading to food spoilage.Because of its low free water content,most microorganisms cannot grow and reproduce in low water activity food.In the past,low water activity food has been considered as no microbial safety hazards.But in recent years,the occurrence of food safety events caused by microorganisms’germination in low water activity food is more and more frequent,especially the presence of some pathogens,which seriously threaten human health.Therefore,extensive attention has been paid to the microbial safety of low water activity food,as well as the microbial control technologies.In this paper,the microorganisms that are easy to survive in low water activity food,and corresponding microbial control technologies,are summarized.

关 键 词：低水分活度食品 微生物 微生物控制技术 

分 类 号：TS201.3[轻工技术与工程—食品科学]