Applications of Ozone, Bacteriocins and Irradiation in Food Processing: A Review
Applications of Ozone, Bacteriocins and Irradiation in Food Processing: A Review
复制标题
臭氧、细菌素和辐照在食品加工中的应用：综述
DOI：
10.1080/10408390591034454
复制
发表时间：
2005
影响因子：
10.2
通讯作者：
J. Julson
中科院分区：
文献类型：
--
作者：
A. Mahapatra;K. Muthukumarappan;J. Julson
本文介绍了使用臭氧、细菌素和辐照破坏食品中病原体的背景信息。它们对食品加工系统中一些重要病原体的有效性和关注的问题得到了强调。可以得出的结论是，虽然每一个都有可能作为一种替代保存技术在特定的食品加工应用，没有一个单一的方法，除了辐照，可能是有效的所有食品腐败和食物中毒微生物在所有的食品基质。然而，这些方法中的一种和其他食品澄清的“障碍”或模式的协同效应可用于确保微生物安全和防止某些食品中出现不良感官和化学变化。细菌素可能是食品安全“障碍概念”中的另一个障碍。
An article is presented describing the background information on the use of ozone, bacteriocins and irradiation for destroying pathogens in food products. Their effectiveness on some pathogens of importance in food processing systems and issues of concern are highlighted. It could be concluded that although each one has the potential for use as an alternative preservation technology in specific food processing applications, no single method, except irradiation, is likely to be effective against all food spoilage and food poisoning microorganisms in all food matrices. However, the synergistic effect of one of these methods and other ‘hurdles’ or modes of food preservations could be used to ensure the microbial safety and prevention of the development of undesirable sensory and chemical changes in some food products. Bacteriocins may contribute an additional barrier in the ‘hurdle concept’ of food safety.