使用冷等离子体防止肉类行业细菌污染和生物膜形成的挑战与前景

IF 7.1 1区 农林科学 Q1 Agricultural and Biological Sciences
Humaun Oliulla , Md Furkanur Rahaman Mizan , Md. Ashrafudoulla , Nigar Sultana Meghla , Angela Jie-won Ha , Si Hong Park , Sang-Do Ha
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引用次数: 0

摘要

当致病菌能够形成生物膜时,爆发食源性疾病的风险就会增加,这对公众健康构成了重大威胁。一种新兴的非热冷等离子体(CP)技术已被证明是一种非常有效的方法,可用于净化肉类及其产品并延长其保质期。CP 处理能够减少微生物负荷和生物膜的形成,同时将各种肉类和肉制品的颜色、pH 值和脂质氧化的变化降到最低。与传统加工技术相比,氯化石蜡技术具有布局灵活、非热行为、经济实惠和生态可持续性等诸多优势。这项技术目前仍处于起步阶段,需要不断开展研究工作,以充分发挥其在肉类加工业中的潜力。本综述阐述了 CP 技术的基本原理及其对生物膜形成、肉质(包括微生物、色泽、pH 值、质地和脂质氧化)和微生物灭活途径的影响,以及该技术的发展前景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The challenges and prospects of using cold plasma to prevent bacterial contamination and biofilm formation in the meat industry

The risk of foodborne disease outbreaks increases when the pathogenic bacteria are able to form biofilms, and this presents a major threat to public health. An emerging non-thermal cold plasma (CP) technology has proven a highly effective method for decontaminating meats and their products and extended their shelf life. CP treatments have ability to reduce microbial load and, biofilm formation with minimal change of color, pH value, and lipid oxidation of various meat and meat products. The CP technique offers many advantages over conventional processing techniques due to its layout flexibility, nonthermal behavior, affordability, and ecological sustainability. The technology is still in its infancy, and continuous research efforts are needed to realize its full potential in the meat industry. This review addresses the basic principles and the impact of CP technology on biofilm formation, meat quality (including microbiological, color, pH value, texture, and lipid oxidation), and microbial inactivation pathways and also the prospects of this technology.

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来源期刊
Meat Science
Meat Science 工程技术-食品科技
CiteScore
12.60
自引率
9.90%
发文量
282
审稿时长
60 days
期刊介绍: The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
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