| 低温等离子体杀灭食源性致病菌的研究进展 |
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| 引用本文： | 史展, 王周利, 岳田利, 蔡瑞, 崔璐. 低温等离子体杀灭食源性致病菌的研究进展[J]. 食品工业科技, 2021, 42(6): 363-370,382. DOI: 10.13386/j.issn1002-0306.2020060072 |
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| 作者姓名： | 史展 王周利 岳田利 蔡瑞 崔璐 |
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| 作者单位： | 1.西北农林科技大学食品科学与工程学院, 陕西杨凌 712100 |
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| 基金项目： | 陕西省重点研发计划项目(2019NY-107)。 |
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| 摘 要： | 低温等离子体技术是一种新型的食品非热杀菌技术，因在高效杀菌的同时可以较大限度保留食品品质而受到广泛关注。本文综合阐述了低温等离子体的基本概念、产生方式及杀菌机理，同时列举了该技术在不同食品中对几种常见的食源性致病菌的杀菌效果，着重从食品的状态和结构阐述了影响杀菌效果的因素，分析了紫外线（UV）、pH、电场对杀菌效果的影响，旨在为低温等离子体技术在食品灭菌领域中的应用提供参考。
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| 关 键 词： | 低温等离子体 食源性致病菌 食品 杀菌 |
| 收稿时间： | 2020-06-08 |
Research Progress of Cold Plasma in Killing Foodborne Pathogens |
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| SHI Zhan, WANG Zhouli, YUE Tianli, CAI Rui, CUI Lu. Research Progress of Cold Plasma in Killing Foodborne Pathogens[J]. Science and Technology of Food Industry, 2021, 42(6): 363-370,382. DOI: 10.13386/j.issn1002-0306.2020060072 |
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| Authors: | SHI Zhan WANG Zhouli YUE Tianli CAI Rui CUI Lu |
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| Affiliation: | 1.College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China |
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| Abstract: | Cold plasma is a novel non-thermal processing technology in food sterilization with the advantages of retaining the food quality to the greatest extent and exhibiting great working efficiency simultaneously.This paper comprehensively expounds the basic concept,the different production modes and the sterilization mechanisms about cold plasma.Meanwhile,the applications of cold plasma in killing common foodborne pathogens in different foods are enumerated.The factors,such as the state and surface structure of the food,that may affect the working efficiency are discussed.The contribution of UV,pH value and electric field on the working efficiency are analyzed.The aim is to provide reference for the application of cold plasma in the field of food sterilization. |
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| Keywords: | cold plasma foodborne pathogen food sterilization |
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