低温等离子体杀灭食源性致病菌的研究进展

史展; 王周利; 岳田利; 蔡瑞; 崔璐

doi:10.13386/j.issn1002-0306.2020060072

低温等离子体杀灭食源性致病菌的研究进展

西北农林科技大学食品科学与工程学院, 陕西杨凌 712100

基金项目:

陕西省重点研发计划项目（2019NY-107）。

详细信息

作者简介:
史展(1999-),男,大学本科,研究方向:农产品加工与安全检测控制,E-mail:sz18729229392@163.com。

通讯作者:
崔璐(1981-),女,博士,高级实验师,研究方向:农产品加工与安全检测控制,E-mail:cuiluctl@nwsuaf.edu.cn。

中图分类号: TS201.1
计量
- 文章访问数: 338
- HTML全文浏览量: 59
- PDF下载量: 48
出版历程
- 收稿日期: 2020-06-07
- 网络出版日期: 2021-03-15
- 刊出日期: 2021-03-14

Research Progress of Cold Plasma in Killing Foodborne Pathogens

College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China

摘要

摘要: 低温等离子体技术是一种新型的食品非热杀菌技术，因在高效杀菌的同时可以较大限度保留食品品质而受到广泛关注。本文综合阐述了低温等离子体的基本概念、产生方式及杀菌机理，同时列举了该技术在不同食品中对几种常见的食源性致病菌的杀菌效果，着重从食品的状态和结构阐述了影响杀菌效果的因素，分析了紫外线（UV）、pH、电场对杀菌效果的影响，旨在为低温等离子体技术在食品灭菌领域中的应用提供参考。
- 低温等离子体 /
- 食源性致病菌 /
- 食品 /
- 杀菌
Abstract: Cold plasma is a novel non-thermal processing technology in food sterilization with the advantages of retaining the food quality to the greatest extent and exhibiting great working efficiency simultaneously. This paper comprehensively expounds the basic concept, the different production modes and the sterilization mechanisms about cold plasma. Meanwhile, the applications of cold plasma in killing common foodborne pathogens in different foods are enumerated. The factors, such as the state and surface structure of the food, that may affect the working efficiency are discussed. The contribution of UV, pH value and electric field on the working efficiency are analyzed. The aim is to provide reference for the application of cold plasma in the field of food sterilization.
- cold plasma /
- foodborne pathogen /
- food /
- sterilization

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