低水分活度食品的微生物安全研究进展

由于低水分活度可抑制微生物的生长繁殖，因此低水分活度食品一直被认为是微生物安全的。然而近几年发生的多起由低水分活度食品中的病原菌引发的安全事件表明：低水分活度食品存在较大食品安全隐患。虽然微生物在低水分环境中难以生长、繁殖，但可以在不同的贮藏条件下存活很长一段时间，当含有微生物的低水分活度配料，被添加到高水分活度的食品中时同样会引发微生物交叉污染的问题。目前，低水分活度食品的微生物污染已开始成为新的食品安全问题。本文总结近年来部分低水分活度食品微生物安全事件，着重阐述低水分活度食品中微生物的热失活规律、机制及其控制方法。

Microbiological Safety of Low-Water Activity Foods

Low-water activity can inhibit the growth of microorganisms, and therefore low-water activity foods have always
been considered to be microbiologically safe. However, major safety incidents caused by pathogens in low-water activity
foods indicate that safety hazards can still exist in low-water activity foods. Microorganisms cannot grow in low-water
activity foods but they can survive for rather long periods of time, thus triggering a significant risk especially when they are
present in high-water activity environment such as high-water activity foods. Recently, the safety of low-water activity foods
started to become a major concern. This article outlines recent safety incidents caused by low-water activity foods,
with the emphasis put on the heat inactivation pattern, mechanism and control measures of microorganisms in lowwater
activity foods.