超高压杀菌效果及机制研究进展

超高压作为一种新型的食品非热加工技术, 处理过程温度低、对食品营养成分破坏小，能在有效杀菌的同时显著提升加工食品品质，是未来食品加工技术发展的热点方向。近年来，超高压技术被广泛应用于食品加工，并在国内外实现了商业化应用。杀菌作为超高压加工食品过程中最重要的环节，是保证食品安全、延长产品货架期的关键点，因此一直是本领域研究的重点。本文介绍了超高压技术的设备和作用原理, 总结了超高压或超高压联合其他手段对微生物营养体、细菌芽孢、真菌孢子及病毒的杀灭效果和杀菌机制, 归纳了超高压杀菌中存在的杀菌机制不清、缺乏杀菌指示菌以及深休眠芽孢等问题, 以期为进一步完善超高压杀菌理论、推动超高压技术在食品加工中的产业化应用指明方向。

Research progress on the microbial inactivation effect and mechanism of high hydrostatic pressure

high hydrostatic pressure (HHP) as a novel non-thermal processing technology exhibits mild effect on food nutrients due to its low processing temperature. Combined with its high microbial inactivation effect, HHP can assure the food safety while greatly improving the food quality, and hence becomes the hotspots in the field of future food processing. In recent years, HHP has been widely used in food processing, and achieved commercialization over the world. Sterilization as the most important part of HHP processing, is the critical point of assuring food safety and extending the shelf-life, thus it is always the focus in the field of HHP research. In this paper, we firstly introduced the HHP equipment and its working principle. Then, we detailed described the inactivation effect of HHP alone or HHP combining with other methods to kill microbial vegetative cells, bacterial spores, fungal spores and viruses, and also the underlying inactivation mechanisms. Finally, we summarized the problems in HHP microbial inactivation, e.g. elusive inactivation mechanism, uncertain indicator strains and superdormant spores. This paper aims to indicate the direction of consummating the HHP sterilization theory, thus facilitating the HHP application in food processing at an industrial scale.