确保与食品有关的冰的微生物安全策略的进展

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY
Ning Wang , Yeru Wang , Li Bai , Xinyu Liao , Donghong Liu , Tian Ding
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引用次数: 1

摘要

冰已被广泛用作食品工业中的通用冷却剂或配料。然而,显而易见的是,与食物相关的冰很容易被致病菌污染,如大肠杆菌、金黄色葡萄球菌和沙门氏菌等。污染源是由于使用了不卫生的水、处理不当以及制冰机的卫生条件差。受污染的冰可能是病原体传播给食物和人类的囊泡,对公众健康构成潜在风险。本文综述了食品相关冰的微生物污染,包括微生物污染水平和主要微生物污染物。此外,还系统地介绍了最先进的安全冰制造方法的最新进展和应用,包括臭氧、电解水、冷等离子体、精油和紫外线发光二极管照射。然后详细讨论了这些技术处理的冰对食品质量的有效性和局限性。还组织了各种研究,以证明上述处理过的冰在确保微生物安全和控制水产品储存过程中质量恶化方面的潜力。最后给出了今后的研究方向。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Advances in strategies to assure the microbial safety of food-associated ice

Ice has been extensively employed as a general coolant or ingredient in the food industry. However, evident indicates that food-associated ice can be easily contaminated by pathogenic bacteria, such as Escherichia coli, Staphylococcus aureus, and Salmonella spp., among others. The contamination sources are attributed to the use of unhygienic water, improper handling, and poor hygiene conditions of ice-making machines. The contaminated ice might be a vesicle for the transmission of pathogens to food and human, posing potential risks to public health. This review overviewed the microbial contamination of food-associated ice, including the microbial contamination levels and the main microbial contaminants. In addition, a systematical introduction was constructed on the recent advances and applications of state-of-the-art methods to manufacture safe ices, illustrating ozone, electrolyzed water, cold plasma, essential oils, and ultraviolet light-emitting diode irradiation. The validities and limitations of ice treated by these techniques on the food quality were then discussed in detail. Various studies were also organized to demonstrate the potential of the mentioned treated ice, for ensuring the microbial safety and control quality deterioration during the storage of aquatic products. Finally, the direction for future study was given.

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CiteScore
5.80
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