3种绿色减菌技术在食品中的应用研究进展

微生物是影响食品品质及安全的重要因素，微生物污染不仅会造成食品品质下降，还可能引发食源性疾病，影响消费者的身体健康。聚焦食品安全，建立食品安全监控体系，采取有效减菌措施尤为重要。本文总结乳酸、微酸性电解水、低温等离子体3 种绿色减菌技术在食品中的应用进展，对其在肉蛋、果蔬、粮油等方面的应用研究进行综合阐述，归纳其优缺点，为有效减少微生物污染、把关食品品质、解决食品生产中的质量问题提供一定的理论指导。

Recent Progress in Application of Three Green Bacterial Decontamination Technologies in Foods

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.