非热杀菌技术在冷链生鲜食品中杀菌消毒的研究进展  

Research progress on non-thermal sterilization technology for sterilization and disinfection in cold chain fresh food

作　　者：郑巧 张婧 杨苗 安微 郑晶 谢礼 薛昌华 林华 ZHENG Qiao;ZHANG Jing;YANG Miao;AN Wei;ZHENG Jing;XIE Li;XUE Chang-Hua;LIN Hua(Chengdu Customs Technology Center,Chengdu 610000,China;College of Food Science,Sichuan Agricultural University,Ya’an 625014,China)

机构地区：[1]成都海关技术中心,成都610000 [2]四川农业大学食品学院,雅安625014

出　　处：《食品安全质量检测学报》2023年第11期197-204,共8页Journal of Food Safety and Quality

基　　金：四川省科技计划项目(2021YFS0005)。

摘　　要：新型冠状病毒在全球范围内大流行,冷链生鲜食品及外包装作为新型冠状病毒潜在远程传播载体,增加了病毒通过“物传人”的感染风险。非热杀菌技术是一类新型杀菌技术,无需热能消耗即可杀灭食品中有害或致病微生物,避免了传统热杀菌技术传热相对较慢和对杀菌对象产生热损伤等缺点,将该技术应用于生鲜食品中不仅能有效阻断病毒传播,还能在食品保鲜和延长货架期方面发挥积极作用。本文主要介绍了适用于冷链环节中生鲜食品表面及外包装的非热杀菌技术,包括化学消毒剂、紫外线辐射、臭氧消毒、低温等离子体等,并从不同非热杀菌技术的工作机制、对病原体的灭活作用、对冷链过程中生鲜食品的保鲜效果进行阐述,以期为非热杀菌技术在冷链生鲜食品中的杀菌消毒应用提供理论指导,为保障冷链生鲜食品安全提供一定参考。The severe acute respiratory syndrome coronavirus 2 has become a pandemic worldwide.Cold chain fresh food and external packaging,as potential vectors for the long-distance transmission of the severe acute respiratory syndrome coronavirus 2,increase the risk of infection through“object-to-human”transmission of the virus.Non-thermal sterilization technology is a new type of sterilization technology,which can kill harmful or pathogenic microorganisms in food without heat consumption,and avoid the shortcomings of traditional thermal sterilization technology,such as relatively slow heat transfer and thermal damage to sterilization objects.The application of this technology in fresh food can not only effectively block the spread of viruses,but also play a positive role in food preservation and shelf life extension.This paper mainly introduced the non-thermal sterilization technologies applicable to the surface and outer packaging of fresh food in the cold chain,including chemical disinfectants,ultraviolet radiation,ozone disinfection,low-temperature plasma,etc.,and elaborated on the working mechanism of different non-thermal sterilization technologies,their inactivation effect on pathogens,and their preservation effects on fresh food in the cold chain process,in order to provide theoretical guidance for the sterilization and disinfection application of non-thermal sterilization technology in cold chain fresh food,and provide some reference for ensuring the safety of cold chain fresh food.

关 键 词：非热杀菌 生鲜食品 病毒 保鲜 食品安全 

分 类 号：TS205[轻工技术与工程—食品科学]