威胁动物源性食品安全的精神营养性细菌:特征、污染和控制策略》。

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Hyemin Oh, Jeeyeon Lee
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引用次数: 0

摘要

肉类和乳制品等动物源性食品由于具有较高的水分活性和营养价值,很容易被精神滋养型细菌破坏。这些细菌可以在冷藏温度下生长,对食品安全和质量造成严重影响。包括假单胞菌、李斯特菌和耶尔森氏菌在内的心理滋养型细菌不仅会使食物变质,还能产生耐热酶和毒素,对健康构成威胁。本综述探讨了动物源性食品中精神滋养型细菌的特征和种类组成、它们对食品腐败和安全的影响以及各种产品的污染模式。它探讨了几种非热处理技术,以替代会影响食品质量的传统热处理方法来解决细菌污染问题。本综述强调了开发非热技术来控制威胁动物源食品冷藏的精神滋养型细菌的重要性。通过采用这些技术,食品行业可以更好地确保消费者动物源性食品的安全和质量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Psychrotrophic Bacteria Threatening the Safety of Animal-Derived Foods: Characteristics, Contamination, and Control Strategies.

Animal-derived foods, such as meat and dairy products, are prone to spoilage by psychrotrophic bacteria due to their high-water activity and nutritional value. These bacteria can grow at refrigerated temperatures, posing significant concerns for food safety and quality. Psychrotrophic bacteria, including Pseudomonas, Listeria, and Yersinia, not only spoil food but can also produce heat-resistant enzymes and toxins, posing health risks. This review examines the characteristics and species composition of psychrotrophic bacteria in animal-derived foods, their impact on food spoilage and safety, and contamination patterns in various products. It explores several nonthermal techniques to combat bacterial contamination as alternatives to conventional thermal methods, which can affect food quality. This review highlights the importance of developing nonthermal technologies to control psychrotrophic bacteria that threaten the cold storage of animal-derived foods. By adopting these technologies, the food industry can better ensure the safety and quality of animal-derived foods for consumers.

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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
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