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Gloria Sánchez 《Comprehensive Reviews in Food Science and Food Safety》2015,14(6):771-784
Hepatitis A infection, caused by hepatitis A virus (HAV), is the leading cause of human viral hepatitis throughout the world and is mainly propagated via the fecal–oral route. Transnational outbreaks of food‐borne infections are reported with increasing frequency as a consequence of international food trade. Food‐borne outbreaks caused by HAV are mainly associated with bivalve molluscs, produce (soft fruits and leafy greens), and ready‐to‐eat meals. The purpose of this paper was to conduct a structured and systematic review of the published literature on the current state of knowledge regarding the stability of HAV in foods as well as the efficacy of food processing strategies and to identify and prioritize research gaps regarding practical and effective mechanisms to reduce HAV contamination of foods. In particular, processing and disinfection strategies for the 3 food categories have been compiled in this review, including common and emerging food technologies. Overall, most of these processes can improve food safety; however, from a commercial point of view, none of the methods can guarantee total HAV inactivation without affecting the organoleptic qualities of the food product. 相似文献
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加工过程对食品中农药残留的影响 总被引:2,自引:0,他引:2
食品加工过程不仅能改变食品的品质特性,而且还会对食品的安全性产生影响,如农药残留的变化。大部分加工过程可降低食品中的农药残留,如清洗、去皮、榨汁、杀菌、发酵等;但也有一些如浓缩、干燥以及油脂提炼等过程,可能会导致农药残留水平升高;另外,加工过程还可能使某些农药成分发生改变。了解加工过程对食品中农药残留的影响,不仅可为优化产品加工工艺提供依据,更重要的是为开展食品安全风险评估提供基础数据。本文以食品加工过程为出发点,综述常用食品加工方式对农药残留的影响。 相似文献
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食品非热杀菌研究中的科学问题分析 总被引:4,自引:0,他引:4
热力杀菌技术不仅能有效保障微生物引起的食品安全,而且非常经济,已广泛应用于食品工业,但其会导致食品品质劣变,包括颜色变化、口味改变、香气损失、营养破坏和质构变化。近年来,非热杀菌技术(nonthermalprocessing,NTP)引起了国内外政府部门、食品工业界和食品领域专家的关注,作为新兴食品杀菌技术,其能在较低温度下达到杀菌钝酶的效果,其中高静压技术已经成功商业化。本文通过对有关文献的分析以及结合自身的研究,对NTP 的有关研究进行了归纳总结,提出了NTP 研究中应该关注的杀菌、钝酶、品质、安全以及其他等5 个方面的问题,并进行了深入的分析和讨论。 相似文献
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建立了郫县豆瓣中苏丹红Ⅰ~Ⅳ的固相分散萃取(SPDE)-高效液相色谱(HPLC)分析方法。样品用无水硫酸钠作为分散剂,以乙腈提取样品中的苏丹红,提取液用中性氧化铝层析柱进行净化。用Inertsil ODS-sp C18柱(4.6mm×250mm,5μm))分离,流动相A为乙腈,流动相B为0.1%甲酸水溶液(A∶B为90∶10,V/V),等度洗脱,流速1mL/min,柱温40℃。二极管阵列检测器检测,检测波长为517nm,利用保留时间和光谱图定性,外标法定量。4种苏丹红染料在0.10~20.00μg/mL范围内线性关系良好,相关系数均大于0.9999,苏丹红Ⅰ~Ⅳ的检出限(LOD)分别为0.009~0.013mg/kg(信噪比S/N=3)。在添加浓度为0.5~10.0mg/kg范围内平均回收率达81.67%~93.28%,相对标准偏差(RSD)为1.07%~4.61%(n=6)。 相似文献
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我国预制菜肴历史悠久,种类多样,满足了现代消费者对食品味道、营养、便捷性的需求,近年来发展迅速。从预制菜肴生产加工出发,明确了其内涵和外延,梳理了我国预制菜肴现阶段面临的原料、质量、安全、标准等方面存在的主要问题,并归纳了相关新型食品加工技术的应用趋势。新型预调理与烹饪技术可以实现菜肴色泽、质构、香气、滋味和营养成分的有效提升;新型杀菌技术依靠较低的处理强度,在保障安全性和保持品质之间达到平衡;快速冷却与冷冻技术在提高生产效率的同时对品质的影响最小;智能包装技术、物流智能控制技术的应用实现了预制菜肴流通中的品质稳定。研究总结和展望了提升预制菜肴质量与安全的加工新技术,以期为未来的研究指明方向,为预制菜肴产业的进一步健康发展提供参考。 相似文献
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Rastogi NK Raghavarao KS Balasubramaniam VM Niranjan K Knorr D 《Critical reviews in food science and nutrition》2007,47(1):69-112
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of nonthermal approaches to food processing, of which high-pressure technology has proven to be very valuable. A number of recent publications have demonstrated novel and diverse uses of this technology. Its novel features, which include destruction of microorganisms at room temperature or lower, have made the technology commercially attractive. Enzymes and even spore forming bacteria can be inactivated by the application of pressure-thermal combinations, This review aims to identify the opportunities and challenges associated with this technology. In addition to discussing the effects of high pressure on food components, this review covers the combined effects of high pressure processing with: gamma irradiation, alternating current, ultrasound, and carbon dioxide or anti-microbial treatment. Further, the applications of this technology in various sectors - fruits and vegetables, dairy, and meat processing - have been dealt with extensively. The integration of high-pressure with other matured processing operations such as blanching, dehydration, osmotic dehydration, rehydration, frying, freezing / thawing and solid-liquid extraction has been shown to open up new processing options. The key challenges identified include: heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data for process validation, lack of detailed knowledge about the interaction between high pressure, and a number of food constituents, packaging and statutory issues. 相似文献
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Ume Roobab Liliana G. Fidalgo Rai Naveed Arshad Abdul Waheed Khan Xin-An Zeng Zuhaib F. Bhat Ala El-Din A. Bekhit Zahra Batool Rana Muhammad Aadil 《Comprehensive Reviews in Food Science and Food Safety》2022,21(4):3297-3325
Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean label fish and shellfish products. Out of 653 explored items, 65 articles published during 2016–2021 were used. Analysis of the literature showed that most of the earlier work evaluated the HPP effect on physicochemical and sensorial properties, and limited information is available on nutritional aspects. HPP has several applications in the seafood industry. Application of HPP (400–600 MPa) eliminates common seafood pathogens, such as Vibrio and Listeria spp., and slows the growth of spoilage microorganisms. Use of cold water as a pressure medium induces minimal changes in sensory and nutritional properties and helps in the development of clean label seafood products. This technology (200–350 MPa) is also useful to shuck oysters, lobsters, crabs, mussels, clams, and scallops to increase recovery of the edible meat. High-pressure helps to preserve organoleptic and functional properties for an extended time during refrigerated storage. Overall, HPP helps seafood manufacturers to maintain a balance between safety, quality, processing efficiency, and regulatory compliance. Further research is required to understand the mechanisms of pressure-induced modifications and clean label strategies to minimize these modifications. 相似文献
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K.M. Keener M.P. Bashor P.A. Curtis B.W. Sheldon S. Kathariou 《Comprehensive Reviews in Food Science and Food Safety》2004,3(2):105-116
Campylobacter has been recognized as a leading bacterial cause of human gastroenteritis in the United States, with 40000 documented cases annually. Epidemiological data suggest that contaminated products of animal origin, especially poultry, contribute significantly to campylobacteriosis. Thus, reduction of contamination of raw poultry would have a large impact in reducing incidence of illness. Contamination occurs both on the farm and in poultry slaughter plants. Routine procedures on the farm such as feed withdrawal, poultry handling, and transportation practices have a documented effect on Campylobacter levels at the processing plant. At the plant, defeathering, evisceration, and carcass chillers have been documented to cross‐contaminate poultry carcasses. Carcass washings and the application of processing aids have been shown to reduce populations of Campylobacter in the carcasses by log10 0.5 log10 1.5; however, populations of Campylobacter have been shown to enter a poultry processing plant at levels between log10 5 colony‐forming units (CFU)/mL and log10 8 CFU/mL of carcass rinse. The purpose of this article is to review Campylobacter, the infection that it causes, its association with poultry, contamination sources during processing, and intervention methods. 相似文献
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ABSTRACT: In this study, pulsed electric field (PEF) treatment of beer, effectiveness of PEF treatment on microbial inactivation, effects of PEF treatment on sensory properties, and detection of electrode material migration were explored. Beer samples were treated by PEF for the inactivation of natural flora and inoculated cultures of Saccaromyces uvarum, Rhodotorula rubra, Lactobacillus plantarum, Pediococcus damnosus , and Bacillus subtilis . Inactivation induced by the PEF treatment was 0.5, 4.1, 4.3, 4.7, 5.8, and 4.8 log10 colony-forming units/mL in the above microorganisms, respectively ( P < 0.05). There was a significant increase in the amount of Cr, Zn, Fe, and Mn ions in the beer samples after PEF treatment ( P < 0.05) leading to a statistically significant degradation in flavor and mouth feel. Further studies are needed to optimize electrode materials and PEF treatment to minimize or eliminate this degradation. 相似文献
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源于天然植物的花色苷是集着色、增香和保健作用于一体的新一代功能性食品配料,但在食品加工过程中易受多种外界因素的影响而发生水解或去糖基开环反应,导致产品褪色、风味品质劣变及生物活性丧失。而研究发现在自然生化条件下,植物花色苷通过其内部的多种化学成分(多酚、生物碱、核苷酸和金属离子等)的分子辅色作用而维持稳定性,从而实现花色苷食品的色泽、风味和营养的稳态化。目前通过模拟植物花色苷的分子辅色作用也成为研究功能性色素的重要内容之一。本文在分析花色苷分子辅色作用机制基础上,重点综述了近年来的天然植物花色苷基于分子辅色技术的稳态化制备工艺及相关应用技术取得的最新进展,为植物花色苷食品的稳态化加工技术研究提供依据和参考。 相似文献
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超高压技术在水产品加工中的应用 总被引:4,自引:0,他引:4
超高压加工技术可用于食品杀菌、灭酶、保持自然风味与质构改善等,是目前国际上最热门的食品加工技术之一。本文介绍了超高压加工的基本原理,综述了超高压在杀灭水产品中微生物,提高贮藏性能,改善水产品品质,提取色素等水产品加工中的应用。 相似文献