食品行业生物膜形成及控制方法研究进展  

Research Progress of Biofilm Formation and Control Methods in Food Industry

作　　者：王凤婷 王金玲 谢瑞龙 李永胜 张坤 WANG Feng-ting;WANG Jin-ling;XIE Rui-long;LI Yong-sheng;ZHANG Kun(Inner Mongolia Yili Industrial Group Co.,Ltd.,Hohhot 010000,China;Shandong Animal Products Quality and Safety Center,Jinan 250100,China)

机构地区：[1]内蒙古伊利实业集团股份有限公司,内蒙古呼和浩特010000 [2]山东省畜产品质量安全中心,山东济南250100

出　　处：《饮料工业》2023年第3期60-64,共5页Beverage Industry

摘　　要：食源性病原体是导致食源性疾病和食物中毒主要因素,对食品安全构成重大威胁。近些年发现许多食品安全事件与生物膜有关,细菌在合适的条件下黏附定植于物体表面,分泌胞外聚合物将其包裹在内部,因其结构特点以及对清洁、消毒剂的耐药性,生物膜已经成为当前食品工业中的一个亟待解决的问题。本文论述了生物膜形成和对食品行业的危害,讨论了近年来广泛研究、使用的生物膜控制方法以及食品行业在生物膜控制中采取的措施,为食品行业卫生控制提供参考。Foodborne pathogens are the main factors leading to foodborne diseases and food poisoning,posing a major threat to food safety.In recent years,it has been found that many food safety incidents are related to biofilms.Bacteria adhere to and colonize the surface of objects under appropriate conditions and secrete extracellular polymers to wrap them inside.Due to its structural characteristics and resistance to cleaning and disinfectants,biofilms have become an urgent problem to be solved in the current food industry.In this paper,the formation of biofilm and its harm to food industry were reviewed,and the control methods of biofilm widely studied and used in recent years and the measures adopted in food industry were discussed,which provided reference for food industry health control.

关 键 词：生物膜 食品生产 抑制方法 卫生控制 

分 类 号：TS252.7[轻工技术与工程—农产品加工及贮藏工程]