杀菌技术在控制巴旦木中沙门氏菌的研究进展  

Research Progress in the Control of Salmonella in Almond by Sterilization Technology

作　　者：高亮 闫晓彤 刘斌雄 李长城[1] 方婷[1] GAO Liang;YAN Xiaotong;LIU Binxiong;LI Changcheng;FANG Ting(College of Food Science,Fujian Agriculture and Forestry University,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

出　　处：《食品工业科技》2021年第23期394-399,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31401597,31601393);福建农林大学国际合作项目(KXb16012A);福建农林大学科技创新专项基金项目(CXZX2017026、CXZX2017027);2018年度福州市卫生计生科研创新团队培育项目(2018-S-wt7);福州市“十三五”海洋经济创新发展示范城市(FZHJ17)。

摘　　要：巴旦木是一种非常受大众喜爱的坚果食品,但是巴旦木在从果园采收的阶段可能会感染来自土壤中对人体有危害的沙门氏菌。在2001年和2004年巴旦木引起的沙门氏菌病爆发后,世界上最大的巴旦木生产地区加州强制要求通过对巴旦木进行杀菌处理以达到减少4 lg CFU/g以上的沙门氏菌数量。因此,对巴旦木生产过程中沙门氏菌的控制就显得尤为重要。本文简要概述了两类杀菌技术(热杀菌、非热杀菌)在控制巴旦木中沙门氏菌的效果及其研究进展,以期为杀菌技术在控制巴旦木中沙门氏菌的应用提供参考。Almond is a very popular nut food, but at the stage of harvesting from the orchard, it may be infected with Salmonella from the soil, which is harmful to human health. After the 2001 and 2004 Salmonellosis outbreaks that were associated with raw almonds, ensuring the microbial safety of almonds by treating them to achieve a minimum 4 lg CFU/g reduction of Salmonella population became mandatory in California, the world’s largest almond producer. Therefore, the control of Salmonella in the production of almonds is particularly important. This paper briefly summarized the effect and research progress of two types of sterilization techniques(pyrobacterial, non-pyrobacterial) in controlling Salmonella in almonds, in order to provide reference for the application of sterilization technology in the control of Salmonella in almonds.

关 键 词：杀菌技术 巴旦木 沙门氏菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]