Advances in strategies to assure the microbial safety of food-associated ice  

作　　者：Ning Wang Yeru Wang Li Bai Xinyu Liao Donghong Liu Tian Ding 

机构地区：[1]Department of Food Science and Nutrition,Zhejiang University,Hangzhou 310058,China [2]Key Laboratory of Food Safety Risk Assessment,National Health Commission of the People's Republic of China,China National Center for Food Safety Risk Assessment,Beijing 100022,China [3]School of Mechanical and Energy Engineering,NingboTech University,Ningbo 315100,China [4]Future Food Laboratory,Innovation Center of Yangtze River Delta,Zhejiang University,Jiaxing 314100,China

出　　处：《Journal of Future Foods》2023年第2期115-126,共12页未来食品学报（英文）

基　　金：This research was supported by the Natural Science Foundation of Zhejiang Province,China(LR21C200002);the project funded by China Postdoctoral Science Foundation(2021M702862);China National Center for Food Safety Risk Assessment(CFSA).

摘　　要：Ice has been extensively employed as a general coolant or ingredient in the food industry.However,evident indicates that food-associated ice can be easily contaminated by pathogenic bacteria,such as Escherichia coli,Staphylococcus aureus,and Salmonella spp.,among others.The contamination sources are attributed to the use of unhygienic water,improper handling,and poor hygiene conditions of ice-making machines.The contaminated ice might be a vesicle for the transmission of pathogens to food and human,posing potential risks to public health.This review overviewed the microbial contamination of food-associated ice,including the microbial contamination levels and the main microbial contaminants.In addition,a systematical introduction was constructed on the recent advances and applications of state-of-the-art methods to manufacture safe ices,illustrating ozone,electrolyzed water,cold plasma,essential oils,and ultraviolet light-emitting diode irradiation.The validities and limitations of ice treated by these techniques on the food quality were then discussed in detail.Various studies were also organized to demonstrate the potential of the mentioned treated ice,for ensuring the microbial safety and control quality deterioration during the storage of aquatic products.Finally,the direction for future study was given.

关 键 词：Food-associated ice Microbial contamination Contamination source Novel technologies Food quality 

分 类 号：TS201[轻工技术与工程—食品科学]