脉冲强光杀菌技术在食品保鲜领域的研究进展

近年来,细菌的耐药性逐年上升,食源性疾病爆发的频率也持续升高,为了提高食品的安全性并延长其货架期,非热杀菌技术在食品加工领域受到越来越多的关注。过去二十年中,人们对脉冲强光(Pulsed light,PL)进行了大量的研究,与热杀菌相比,脉冲强光具有安全、高效的特点,并能够更好地保留食品的色、香、味,特别是鲜切果蔬、肉类、鱼类等新鲜食品容易受到微生物的影响,但由于它们的敏感性,需要采取温和的杀菌措施。本综述主要总结近十年来脉冲强光杀菌技术在食品保鲜中一些新的研究发现,包括脉冲强光杀菌技术影响微生物灭活的因素和在食品保鲜领域的应用。

Research Progress of Pulsed Light Sterilization Technology in Preservation of Food

In recent years, the resistance of bacteria has increased year by year, as well as the frequency of food-borne diseases outbreaks, in order to improve the microbial safety and to extend the shelf life, non-thermal disinfection technology has attracted increasing attention in the field of food processing. In the past twenty years, a lot of research has been done on pulsed light (PL). Compared with thermization, PL shows excellent characteristics in safety and efficiency. The color, aroma and taste of food can be better preserved. In particular, fresh-cut product, meat and fish are vulnerable to microbial effects due to the high sensitivity, thus mild sterilization measures are needed. This review summarized a series of new research findings of PL sterilization technology in food preservation in the past decade, including the factors affecting microbial inactivation and the related applications.