Recent Progress in Application of Three Green Bacterial Decontamination Technologies in Foods
BAI Jing, ZHU Qiujin, XU Shitao, LIU Chunli, CHEN Yuqin, YANG Ruiying, LONG Jiuling
Guizhou Provincial Key Laboratory of Agricultural and Livestock Products Storage and Processing, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
Abstract：Microorganisms are an important factor affecting food quality and safety. Microbial contamination can not only result in a decline in food quality, but also cause foodborne diseases affecting consumers’ health. Therefore, it is of particular importance to focus on food safety, establish a food safety monitoring system, and take effective measures to reduce bacterial contaminants. This article summarizes the current status of the application of three green bacterial decontamination technologies, namely using lactic acid, slightly acidic electrolyzed water and cold plasma in foods, such as meat, eggs, fruits, vegetables, grains and oil. The advantages and disadvantages of these technologies are pointed out. This review provides a theoretical guidance for effectively reducing microbial contamination, ensuring food quality and solving quality problems associated with food production.
白 晶，朱秋劲，徐世涛，刘春丽，陈玉芹，杨睿颖，龙久铃. 3种绿色减菌技术在食品中的应用研究进展[J]. 肉类研究, 2019, 33(12): 61-68.
BAI Jing, ZHU Qiujin, XU Shitao, LIU Chunli, CHEN Yuqin, YANG Ruiying, LONG Jiuling. Recent Progress in Application of Three Green Bacterial Decontamination Technologies in Foods. Meat Research, 2019, 33(12): 61-68.
2019, Vol. 33 
