超声波与过氧乙酸的杀菌机制及在食品保鲜中的应用进展

果蔬、肉类、水产品等食品中微生物的生长繁殖会引起食品腐败变质,引发食品安全问题,造成经济损失与食物浪费。超声波作为一种绿色环保的非热加工技术,可利用空化效应消灭微生物。过氧乙酸是一种环境友好型的清洗剂,可作为含氯清洗剂的良好替代物。超声波与过氧乙酸均为环境友好型保鲜方式,二者联合使用在食品保鲜中具有巨大的应用潜力。本文就超声波、过氧乙酸单独使用或者二者联合处理的杀菌机制、对微生物生长的抑制作用、及在食品保鲜中的应用进行综述,并展望了未来的发展趋势,以期为新型绿色环保保鲜技术的创建与应用提供参考。

Sterilization mechanism of Ultrasound and Peracetic Acid and Their Application Progress in Food Preservation

The growth and reproduction of microorganisms in fruits, vegetables, meat, aquatic products and other foods can cause food spoilage, leading to food safety issues, economic losses, and food waste. Ultrasound, as a green and environmentally friendly non-thermal processing technology, can utilize cavitation effects to eliminate microorganisms. Peracetic acid is an environmentally friendly cleaning agent that can be used as a good substitute for chlorine containing cleaning agents. Both ultrasound and peracetic acid are environmentally friendly preservation methods, and their combined processing has great potential in food preservation. In this paper, the sterilization mechanism, inhibitory effect on microbial growth, and application in food preservation of ultrasound and peracetic acid alone or combination were reviewed, and the future development trends were prospected, thus to provide reference for the creation and application of novel green and environmentally friendly preservation technologies.