低温等离子体技术杀灭食源性致病菌的研究进展  

Research Progress on Cold Plasma Technology for Killing Foodborne Pathogens

作　　者：高婷[1] 尹凯静 邵栋梁 赵丹丹 戴文娜 GAO Ting;YIN Kaijing;SHAO Dongliang;ZHAO Dandan;DAI Wenna(College of Food and Biotechnology,Wuhu Institute of Technology,Wuhu,Anhui 241000,China;Anhui Guoke Testing Technology Co.,Ltd.,Hefei,Anhui 230000,China)

机构地区：[1]芜湖职业技术学院食品与生物工程学院,安徽芜湖241000 [2]安徽国科检测科技有限公司,安徽合肥230000

出　　处：《农产品加工》2024年第14期100-103,共4页Farm Products Processing

基　　金：安徽省高校自然科学研究重点项目(2023AH052381);食品中亚硝酸盐含量检测的方法优化项目(WZYHX202335);食品中花青素含量检测的方法优化项目(WZYHX202331)。

摘　　要：低温等离子体冷杀菌作为一种新型冷杀菌保鲜技术,对细菌、真菌、病毒、细菌孢子和生物膜均有一定的杀灭作用,同时还能保持食品原有的感官品质和营养成分。通过等离子体射流装置制取的等离子体活化水、等离子体活化有机酸溶液,由于液体的流动性,对形状不规则食品的杀菌效果比较均匀,可以有效提高微生物致死率。主要介绍了低温等离子体冷杀菌的杀菌机理和等离子体活化水、等离子体活化有机酸溶液对食源性致病菌的杀灭效果。Cold plasma cold sterilization,as a new type of cold sterilization and preservation technology,has a certain killing effect on bacteria,fungi,viruses,bacterial spores,and biofilms,while also maintaining the original sensory quality and nutritional components of food.Plasma activated water and plasma activated organic acid solution produced by the plasma jet device have a relatively uniform bactericidal effect on irregularly shaped foods due to the fluidity of the liquid,which can effectively increase the mortality rate of microorganisms.This article mainly introduced the sterilization mechanism of cold plasma cold sterilization and the killing effect of plasma activated water and plasma activated organic acid solution on foodborne pathogens.

关 键 词：低温等离子体 等离子体活化水 等离子体活化有机酸 食源性致病菌 

分 类 号：TS201.1[轻工技术与工程—食品科学]