食品保鲜中微生物控制存在的问题及对策  

Problems and Countermeasures of Microbial Control in Food Preservation

作　　者：周道荣 杨继梅 李小飞 ZHOU Daorong;YANG Jimei;LI Xiaofei(Yunnan Huace Testing and Certification Co.Ltd.,Kunming 650214,China;KPC Pharmaceuticals,Inc.,Kunming 650106,China)

机构地区：[1]云南华测检测认证有限公司,云南昆明650214 [2]昆药集团股份有限公司,云南昆明650106

出　　处：《食品安全导刊》2024年第15期44-47,共4页China Food Safety Magazine

摘　　要：食品保鲜过程中微生物控制的有效性直接关系着食品的品质安全,然而当前食品微生物控制仍面临诸多挑战。本文在系统梳理食品保鲜中微生物控制影响因素的基础上,重点分析低温贮藏条件下微生物适应性进化、化学保鲜剂使用不当诱导耐药性、包装技术缺陷导致交叉污染等关键问题,并从优化低温贮藏工艺、合理选用化学保鲜剂、改进包装无菌控制等方面提出针对性的微生物控制策略,为提升食品保鲜品质安全提供参考。The effectiveness of microbial control during food preservation directly affects the quality and safety of food products.However,microbial control in food preservation still faces numerous challenges.This paper,based on a systematic review of factors influencing microbial growth in food preservation,focuses on analyzing key issues such as microbial adaptive evolution under low-temperature storage conditions,induction of resistance due to improper use of chemical preservatives,and cross-contamination caused by packaging technology defects.It proposes targeted microbial control strategies,including optimizing low-temperature storage processes,judicious selection of chemical preservatives,and improving packaging sterilization control,to provide insights for enhancing the quality and safety of food preservation.

关 键 词：食品保鲜 微生物控制 低温贮藏 化学保鲜剂 

分 类 号：TS205[轻工技术与工程—食品科学] TS201.3[轻工技术与工程—食品科学与工程]