文章摘要
林梓杰,方太松,胡丽丽,刘阳泰,王翔,李红梅,董庆利.氯杀菌剂在食品加工中的应用及抑菌建模研究进展[J].包装工程,2020,41(21):1-10.
LIN Zi-jie,FANG Tai-song,HU Li-li,LIU Yang-tai,WANG Xiang,LI Hong-mei,DONG Qing-li.Application of Chlorine Bactericide in Food Processing and Research Progress of Antibacterial Modeling[J].Packaging Engineering,2020,41(21):1-10.
氯杀菌剂在食品加工中的应用及抑菌建模研究进展
Application of Chlorine Bactericide in Food Processing and Research Progress of Antibacterial Modeling
投稿时间:2020-07-15  
DOI:10.19554/j.cnki.1001-3563.2020.21.001
中文关键词: 氯杀菌剂  食品加工  食源性致病菌  预测微生物学
英文关键词: chlorine bactericide  food processing  foodborne pathogens  predictive microbiology
基金项目:国家重点研发计划政府间国际科技创新合作重点专项(2019YFE0103800)
作者单位
林梓杰 上海理工大学 医疗器械与食品学院上海 200093 
方太松 上海理工大学 医疗器械与食品学院上海 200093 
胡丽丽 上海理工大学 医疗器械与食品学院上海 200093 
刘阳泰 上海理工大学 医疗器械与食品学院上海 200093 
王翔 上海理工大学 医疗器械与食品学院上海 200093 
李红梅 上海理工大学 医疗器械与食品学院上海 200093 
董庆利 上海理工大学 医疗器械与食品学院上海 200093 
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中文摘要:
      目的 为研究与拓展氯杀菌剂在食品加工中的应用提供一定的思路与理论参考。方法 综述氯杀菌剂在食品微生物控制中的应用、抑菌机理及其抑菌建模研究进展,并对其发展前景予以展望。结果 氯杀菌剂因具有广谱杀菌、杀菌作用强、相对安全高效等优点,被广泛应用于食品加工中,以保证食品的微生物安全。氯杀菌剂的抑菌机理尚不完全明晰,针对微生物单细胞水平的氯杀菌剂抑菌动力学研究也相对较少。结论 氯杀菌剂在食品加工领域的发展潜力巨大,探明其抑菌机理并结合预测微生物学相关理论,可以更好地评估氯杀菌剂对食源性致病菌的抑制作用,更科学地利用氯杀菌剂以保证食品的微生物安全性。
英文摘要:
      The work aims to provide certain theoretical reference for the application of chlorine bactericide in food processing. The application, antibacterial mechanism and antibacterial modeling of chlorine bactericide in microorganism control were reviewed and its development prospect was outlined. Chlorine bactericide was widely used in food processing to ensure the microbial safety of food because of its advantages of broad- spectrum sterilization, strong bactericidal effect, relatively safe and efficient. However, the antibacterial mechanism of chlorine bactericide was unclear and researches on its antibacterial kinetic at the single cell level were few. Chlorine bactericide has great potential in food processing. With clear antibacterial mechanism and combined with the relevant theory of predictive microbiology, the inhibitory effect of chlorine bactericide on foodborne pathogens can be better evaluated, and the use of chlorine bactericide can be more scientific to ensure the microbial safety of food.
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