耐热霉菌:评估、预防及其对食品安全和公众健康的影响

IF 1.2 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Czech Journal of Food Sciences Pub Date : 2022-08-29 DOI:10.17221/26/2022-cjfs

Fatma Kaya Yıldırım, Beyza Hatice Ulusoy, Nejat Shifamussa Hamed

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引用次数: 4

摘要

耐热霉菌(HRMs)是热加工产品(如巴氏杀菌产品和水果产品)的腐败因素，可能造成经济损失并降低食品质量。各种变量可能在HRMs食品污染中起作用，例如加工环境、包装、员工操作和生产现场的空气。通过减少和净化这些微生物，可以防止HRMs对加工食品的破坏。本综述旨在提供人力资源管理和霉菌毒素污染，评估，预防及其对食品和人类健康的后果的认识。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health

Heat-resistant moulds (HRMs) are the spoilage factors of thermally processed products such as pasteurised items and fruit products, which may cause financial losses and decrease food quality. Various variables may play a role in food contamination by HRMs, such as the processing environment, packaging, staff practices and air in the production site. Prevention of spoilage by HRMs for processed food products can be done through the reduction and decontamination of these microorganisms. This review aims to provide a perception of HRM and mycotoxin contamination, assessment, prevention and their consequences for food and human health.

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来源期刊

Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技

CiteScore

2.60

自引率

0.00%

发文量

审稿时长

7 months

期刊介绍： Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.