辐照技术对食源性病原菌的影响研究
食源性病原菌, 指在食品加工和流通过程中引入的病原菌, 是引发食源性疾病的重要因素。这些病原菌以食品作为载体进行传播, 一定程度上增加了某些食源性疾病爆发的可能, 而传统的控制措施抑菌效果有限, 当务之急是寻求革新的食品杀菌技术。食品辐照技术作为一种高新的冷杀菌技术, 具有安全、无污染等优点, 近年来在保障食品质量安全方面发挥的作用也引起了社会的高度重视, 关于辐照技术对食品中病原菌致死作用的系统描述相对较少。本文结合国内外关于食品辐照灭菌的研究报道, 综述了辐照技术的发展、辐照技术控制食品病原菌进展、辐照杀菌机制以及影响辐照灭菌效果的主要因素, 并对该技术存在的问题和未来的研究进行了探讨, 以期为进一步预防和控制食源性疾病提供新的思路。
Foodborne pathogens, which are introduced into food processing and circulation, are important factors contributing to foodborne diseases. These pathogens spread through food circulation, to some extent, it increases the possibility of some foodborne disease outbreaks. The traditional control measures have limited bacteriostasis effect and the urgent task is to seek innovative food sterilization technology. As a new technology of cold sterilization, irradiation has the advantages of safety and non pollution, which has attracted much attention in ensuring food quality and safety in recent years. The systematic description of the lethal effect of irradiation technology on the pathogenic bacteria in food is less. This article combined domestic and international research reports on food irradiation sterilization, summarized the development of irradiation technology, the research progress on irradiation prevention and control of foodborne pathogens, radiation sterilization mechanism and the main factors influencing the sterilization effect of irradiation and discussed the problems and future research of the technology, in order to provide new thought for further prevention and control of foodborne diseases.
标题：辐照技术对食源性病原菌的影响研究
英文标题：Study on the effect of irradiation technology on foodborne pathogens
作者：
许佳 扬州大学
肖欢 扬州辐照中心
焦新安 扬州大学
黄金林 扬州大学
中文关键词:食源性病原菌,辐照灭菌,食品安全,
英文关键词:foodborne pathogens,irradiation sterilization,food safety,
发表日期：2018-06-21
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