基于物理栅栏因子对肉类食品中沙门菌抑杀作用的研究进展
|
摘要
肉类食品是人类膳食结构的重要组成部分,其安全与品质一直是人们关注的重点,沙门菌是世界范围内引起食物中毒的主要致病菌之一。在肉及肉制品的加工及保藏过程中,常利用各种栅栏因子来保证其安全与卫生。本文综述了近年来国内外不同物理栅栏因子及其联合其他物理和化学栅栏因子对肉类食品中沙门菌的抑杀作用研究进展,指出了目前物理栅栏因子研究存在的问题,并进一步展望了其在未来肉类食品杀菌中的应用重点,为物理栅栏因子在肉类食品中的应用研究提供参考。
Meat foods are an important part of people's diet, and meat safety and quality are an important concern for people all over the world. Salmonella spp. is one of the major pathogens causing food poisoning worldwide. In the processing and preservation of meat and meat products, some physical hurdle factors are often taken into consideration to ensure the safety of meat foods. This review provides an overview of recent progress in the inactivation of Salmonella spp. in meat foods by some physical hurdle factors or by combination of physical and chemical hurdle factors. In addition, problems existing in this area of research are discussed and the potential application in the sterilization of meat foods of the physical hurdle factors is reviewed in order to provide a useful reference for the application of physical hurdle factors in meat foods.
Meat foods are an important part of people's diet, and meat safety and quality are an important concern for people all over the world. Salmonella spp. is one of the major pathogens causing food poisoning worldwide. In the processing and preservation of meat and meat products, some physical hurdle factors are often taken into consideration to ensure the safety of meat foods. This review provides an overview of recent progress in the inactivation of Salmonella spp. in meat foods by some physical hurdle factors or by combination of physical and chemical hurdle factors. In addition, problems existing in this area of research are discussed and the potential application in the sterilization of meat foods of the physical hurdle factors is reviewed in order to provide a useful reference for the application of physical hurdle factors in meat foods.
引文
[1]邓国兴,姜随意,高志贤.1999—2014年全国重大食物中毒通报资料的汇总与分析[J].食品研究与开发,2015(10):149-152.
[2]国家卫生计生委办公厅.国卫办应急发[2016]5号:关于2015年全国食物中毒事件情况的通报[EB/OL].(2016-04-01)[2017-09-01].http://www.nhfpc.gov.cn/yjb/s7859/201604/8d34e4c442c54d33909319954c43311c.shtml.
[3]卫生部文件.卫应急发[2005]58号:卫生部关于2004年全国重大食物中毒情况的通报[J].中国食品卫生杂志,2005,17(3):464-465.
[4]卫生部文件.卫应急发[2006]81号:卫生部关于2005年全国重大食物中毒情况的通报[J].中国食品卫生杂志,2006,18(3):269-271.
[5]庞璐,张哲,徐进.2006—2010年我国食源性疾病暴发简介[J].中国食品卫生杂志,2011,23(6):560-563.
[6]江汉湖,董明盛.食品微生物学[M].3版.北京:中国农业出版社,2010:320-332.
[7]JUNEJA V K,GONZALES-BARRON U,BUTLER F,et al.Predictive thermal inactivation model for the combined effect of temperature,cinnamaldehyde and carvacrol on starvation-stressed multiple Salmonella serotypes in ground chicken[J].International Journal of Food Microbiology,2013,165(2):184-199.DOI:10.1016/j.ijfoodmicro.2013.04.025.
[8]MAFART P,COUVERT O,GAILLARD S,et al.On calculating sterility in thermal preservation methods:application of the Weibull frequency distribution model[J].International Journal of Food Microbiology,2002,72(1):107-113.DOI:10.1016/S0168-1605(01)00624-9.
[9]GEERAERD A H,HERREMANS C H,VAN IMPE J F.Structural model requirements to describe microbial inactivation during a mild heat treatment[J].International Journal of Food Microbiology,2000,59(3):185-209.DOI:10.1016/S0168-1605(00)00362-7.
[10]ORTA-RAMRREZ A,MARKS B P,WARSOW C R,et al.Enhanced thermal resistance of Salmonella in whole muscle compared to ground beef[J].Journal of Food Science,2005,70(7):359-362.DOI:10.1111/j.1365-2621.2005.tb11480.x.
[11]MANN J E,BRASHEARS M M.Contribution of humidity to the lethality of surface-attached heat-resistant Salmonella during the thermal processing of cooked ready-to-eat roast beef[J].Journal of Food Protection,2007,70(3):762-765.DOI:10.4315/0362-028X-70.3.762.
[12]JARVIS N A,O’BRYAN C A,DAWOUD T M,et al.An overview of Salmonella thermal destruction during food processing and preparation[J].Food Control,2016,68:280-290.DOI:10.1016/j.foodcont.2016.04.006.
[13]OSAILI T M,GRIFFIS C L,MARTIN E M,et al.Thermal inactivation of Escherichia coli O157:H7,Salmonella,and Listeriamonocytogenes in breaded pork patties[J].Journal of Food Science,2007,72(2):56-61.DOI:10.1111/j.1365-2621.2001.tb16099.x.
[14]VADIVAMBAL R,JAYAS D S.Non-uniform temperature distribution during microwave heating of food materials:a review[J].Food and Bioprocess Technology,2010,3(2):161-171.DOI:10.1007/s11947-008-0136-0.
[15]RASTOGI N K.Recent trends and developments in infrared heating in food processing[J].Critical Reviews in Food Science and Nutrition,2012,52(9):737-760.DOI:10.1080/10408398.2010.508138.
[16]HA J W,RYU S R,KANG D H.Evaluation of near-infrared pasteurization in controlling Escherichia coli O157:H7,Salmonella enterica serovar Typhimurium,and Listeria monocytogenes in ready-to-eat sliced ham[J].Applied and Environmental Microbiology,2012,78(18):6458-6465.DOI:10.1128/AEM.00942-12.
[17]HUANG L,SITES J.Elimination of Listeria monocytogenes on hotdogs by infrared surface treatment[J].Journal of Food Science,2008,73(1):M27-M31.DOI:10.1111/j.1750-3841.2007.00589.x.
[18]ALKAYA G B,ERDOGDU F,HALKMAN A K,et al.Surface decontamination of whole-shell eggs using far-infrared radiation[J].Food and Bioproducts Processing,2016,98:275-282.DOI:10.1016/j.fbp.2016.02.006.
[19]ESER E,EKIZ H I.Surface temperature a critical parameter to control peanut quality during far infrared pretreatment process[J].International Food Research Journal,2016,23(5):2130-2137.
[20]费楠,李芳菲,党苗苗,等.非热杀菌技术特点及在肉制品加工中的应用[J].食品安全质量检测学报,2015,6(2):540-544.
[21]JERMANN C,KOUTCHMA T,MARGAS E,et al.Mapping trends in novel and emerging food processing technologies around the world[J].Innovative Food Science and Emerging Technologies,2015,31:14-27.DOI:10.1016/j.ifset.2015.06.007.
[22]解华东,布丽君,葛良鹏,等.超高压处理对卤制鹅胗灭菌保鲜与品质的影响[J].农业工程学报,2011,27(14):247-252.
[23]ALBA M,MONTIEL R,BRAVO D,et al.High pressure treatments on the inactivation of Salmonella enteritidis and the physicochemical,rheological and color characteristics of sliced vacuum-packaged dry-cured ham[J].Meat Science,2012,91(2):173-178.DOI:10.1016/j.meatsci.2012.01.015.
[24]YOGESH K.Pulsed electric field processing of egg products:a review[J].Journal of Food Science and Technology,2016,53(2):934-945.DOI:10.1007/s13197-015-2061-3.
[25]EVRENDILEK G A,AVSAR Y K,EVRENDILEK F.Modelling stochastic variability and uncertainty in aroma active compounds of PEF-treated peach nectar as a function of physical and sensory properties,and treatment time[J].Food Chemistry,2016,190:634-642.DOI:10.1016/j.foodchem.2015.06.010.
[26]JAEGER H,SCHULZ M,LU P,et al.Adjustment of milling,mash electroporation and pressing for the development of a PEF assisted juice production in industrial scale[J].Innovative Food Science and Emerging Technologies,2012,14:46-60.DOI:10.1016/j.ifset.2011.11.008.
[27]LOGINOVA K,LOGINOV M,VOROBIEV E,et al.Quality and filtration characteristics of sugar beet juice obtained by“cold”extraction assisted by pulsed electric field[J].Journal of Food Engineering,2011,106(2):144-151.DOI:10.1016/j.jfoodeng.2011.04.017.
[28]BUCKOW R,NG S,TOEPFL S.Pulsed electric field processing of orange juice:a review on microbial,enzymatic,nutritional,and sensory quality and stability[J].Comprehensive Reviews in Food Science and Food Safety,2013,12(5):455-467.DOI:10.1111/1541-4337.12026.
[29]MOSQUEDA-MELGAR J,RAYBAUDI-MASSILIA R M,MARTflN-BELLOSO O.Influence of treatment time and pulse frequency on Salmonella enteritidis,Escherichia coli and Listeria monocytogenespopulations inoculated in melon and watermelon juices treated by pulsed electric fields[J].International Journal of Food Microbiology,2007,117(2):192-200.DOI:10.1016/j.ijfoodmicro.2007.04.009.
[30]MONFORT S,GAYflN E,SALDAflA G,et al.Inactivation of Salmonella Typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole egg[J].Innovative Food Science and Emerging Technologies,2010,11(2):306-313.DOI:10.1016/j.ifset.2009.11.007.
[31]HAUGHTON P N,LYNG J G,CRONIN D A,et al.Efficacy of pulsed electric fields for the inactivation of indicator microorganisms and foodborne pathogens in liquids and raw chicken[J].Food Control,2012,25(1):131-135.DOI:10.1016/j.foodcont.2011.10.030.
[32]LI X,FARID M.A review on recent development in non-conventional food sterilization technologies[J].Journal of Food Engineering,2016,182:33-45.DOI:10.1016/j.jfoodeng.2016.02.026.
[33]BAUMANN A R,MARTIN S E,FENG H.Power ultrasound treatment of Listeria monocytogenes in apple cider[J].Journal of Food Protection,2005,68(11):2333-2340.DOI:10.4315/0362-028X-68.11.2333.
[34]DELMAS H,BARTHE L.Ultrasonic mixing,homogenization,and emulsification in food processing and other applications[J].Power Ultrasonics,2015:757-791.DOI:10.1016/B978-1-78242-028-6.00025-9.
[35]ALARCON-ROJO A D,JANACUA H,RODRIGUEZ J C,et al.Power ultrasound in meat processing[J].Meat Science,2015,107:86-93.DOI:10.1016/j.meatsci.2015.04.015.
[36]BARBA F J,KOUBAA M,DO PRADO-SILVA L,et al.Mild processing applied to the inactivation of the main foodborne bacterial pathogens:a review[J].Trends in Food Science and Technology,2017,66:20-35.DOI:10.1016/j.tifs.2017.05.011.
[37]CHANDRAPALA J,OLIVER C,KENTISH S,et al.Ultrasonics in food processing[J].Ultrasonics Sonochemistry,2012,19(5):975-983.DOI:10.1016/j.ultsonch.2012.01.010.
[38]GAMBUREANU C,ALEXE P.Effects of ultrasound assisted thawing on microbiological,chemical and technological properties of unpackaged pork longissimus dorsi[M].The Annals of the University of Dunarea de Jos of Galati:Fascicle VI-Food Technology,2013:98-107.
[39]王佳媚,黄明明,乔维维,等.冷源等离子体冷杀菌技术及其在食品中的应用研究[J].中国农业科技导报,2015,17(5):55-62.
[40]YONG H I,LEE H,PARK S,et al.Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat’s physicochemical properties[J].Meat Science,2017,123:151-156.DOI:10.1016/j.meatsci.2016.09.016.
[41]JAYASENA D D,KIM H J,YONG H I,et al.Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin:effects on pathogen inactivation and meat-quality attributes[J].Food Microbiology,2015,46:51-57.DOI:10.1016/j.fm.2014.07.009.
[42]DIRKS B P,DOBRYNIN D,FRIDMAN G,et al.Treatment of raw poultry with nonthermal dielectric barrier discharge plasma to reduce Campylobacter jejuni and Salmonella enterica[J].Journal of Food Protection,2012,75(1):22-28.DOI:10.4315/0362-028X.JFP-11-153.
[43]LEE H,YONG H I,KIM H J,et al.Evaluation of the microbiological safety,quality changes,and genotoxicity of chicken breast treated with flexible thin-layer dielectric barrier discharge plasma[J].Food Science and Biotechnology,2016,25(4):1189-1195.DOI:10.1007/s10068-016-0189-1.
[44]LIAO Xinyu,LIU Donghong,XIANG Qisen,et al.Inactivation mechanisms of non-thermal plasma on microbes:a review[J].Food Control,2016,75:83-91.DOI:10.1016/j.foodcont.2016.12.021.
[45]MAHERANI B,HOSSAIN F,CRIADO P,et al.World market development and consumer acceptance of irradiation technology[J].Foods,2016,5(4):1-21.DOI:10.3390/foods5040079.
[46]MAHMOUD B S,NANNAPANENI R,CHANG S,et al.Effect of X-ray treatments on Escherichia coli O157:H7,Listeria monocytogenes,Shigella flexneri,Salmonella enterica and inherent microbiota on whole mangoes[J].Letters in Applied Microbiology,2016,62(2):138-144.DOI:10.1111/lam.12518.
[47]BLflZQUEZ E,RODRflGUEZ C,RflDENAS J,et al.Ultraviolet(UV-C)inactivation of Enterococcus faecium,Salmonella choleraesuis and Salmonella Typhimurium in porcine plasma[J].Plo S One,2017,11(4):1-11.DOI:10.1371/journal.pone.0175289.
[48]GANAN M,HIERRO E,HOSPITAL X F,et al.Use of pulsed light to increase the safety of ready-to-eat cured meat products[J].Food Control,2013,32(2):512-517.DOI:10.1016/j.foodcont.2013.01.022.
[49]HIERRO E,GANAN M,BARROSO E,et al.Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio[J].International Journal of Food Microbiology,2012,158(1):42-48.DOI:10.1016/j.ijfoodmicro.2012.06.018.
[50]MAHMOUD B S M,CHANG S,WU Y,et al.Effect of X-ray treatments on Salmonella enterica and spoilage bacteria on skin-on chicken breast fillets and shell eggs[J].Food Control,2015,57:110-114.DOI:10.1016/j.foodcont.2015.03.040.
[51]AL-BACHIR M,ZEINOU R.Effect of gamma irradiation on the microbial load,chemical and sensory properties of goat meat[J].Acta Alimentaria,2014,43(2):264-272.DOI:10.1556/AAlim.43.2014.2.10.
[52]FALLAH A A,SAEI-DEHKORDI S S,RAHNAMA M.Enhancement of microbial quality and inactivation of pathogenic bacteria by gamma irradiation of ready-to-cook Iranian barbecued chicken[J].Radiation Physics and Chemistry,2010,79(10):1073-1078.DOI:10.1016/j.radphyschem.2010.04.015.
[53]高鹏,王艳,黄敏,等.60Co-γ射线辐照对凤爪软罐头的灭菌作用和品质的影响[J].食品科学,2009,30(21):36-38.
[54]BADR H M.Use of irradiation to control foodborne pathogens and extend the refrigerated market life of rabbit meat[J].Meat Science,2004,67(4):541-548.DOI:10.1016/j.radphyschem.2010.04.015.
[55]CLAVERO M R,MONK J D,BEUCHAT L R,et al.Inactivation of Escherichia coli O157:H7,Salmonellae,and Campylobacter jejuni in raw ground beef by gamma irradiation[J].Applied and Environmental Microbiology,1994,60(6):2069-2075.
[56]KUNDU D,GILL A,LUI C,et al.Use of low dose E-beam irradiation to reduce E.coli O157:H7,non-O157(VTEC)E.coli and Salmonellaviability on meat surfaces[J].Meat Science,2014,96(1):413-418.DOI:10.1016/j.meatsci.2013.07.034.
[57]AGUIRRE J S,RODRflGUEZ M R,DE FERNANDO G D G.Effects of electron beam irradiation on the variability in survivor number and duration of lag phase of four food-borne organisms[J].International Journal of Food Microbiology,2011,149(3):236-246.DOI:10.1016/j.ijfoodmicro.2011.07.003.
[58]CABEZA M C,DE LA HOZ L,VELASCO R,et al.Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation[J].Meat Science,2009,83(2):320-327.DOI:10.1016/j.meatsci.2009.05.019.
[59]BINTSIS T,LITOPOULOU-TZANETAKI E,ROBINSON R K.Existing and potential applications of ultraviolet light in the food industry:a critical review[J].Journal of the Science of Food and Agriculture,2000,80(6):637-645.DOI:10.1002/(SICI)1097-0010(20000501)80:6<637::AID-JSFA603>3.0.CO;2-1.
[60]YONG H I,KIM H J,NAM K C,et al.Radiation sensitivity of foodborne pathogens in meat byproducts with different packaging[J].Radiation Physics and Chemistry,2015,115:153-157.DOI:10.1016/j.radphyschem.2015.06.023.
[61]FARKAS J.Irradiation as a method for decontaminating food:a review[J].International Journal of Food Microbiology,1998,44(3):189-204.DOI:10.1016/S0168-1605(98)00132-9.
[62]CflRCEL J A,BENEDITO J,CAMBERO M I,et al.Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers,considering food safety,shelf-life,and sensory quality[J].Food and Bioproducts Processing,2015,96:133-144.DOI:10.1016/j.fbp.2015.07.006.
[63]PARK J G,YOON Y,PARK J N,et al.Effects of gamma irradiation and electron beam irradiation on quality,sensory,and bacterial populations in beef sausage patties[J].Meat Science,2010,85(2):368-372.DOI:10.1016/j.meatsci.2010.01.014.
[64]栗云鹏,高晨,王蕊,等.气调包装保鲜技术对猪肉冷藏保鲜效果的影响[J].北京农学院学报,2017(1):43-47.
[65]NAIR D V T,KIESS A,NANNAPANENI R,et al.The combined efficacy of carvacrol and modified atmosphere packaging on the survival of Salmonella,Campylobacter jejuni and lactic acid bacteria on turkey breast cutlets[J].Food Microbiology,2015,49:134-141.DOI:10.1016/j.fm.2015.01.010.
[66]KAHRAMAN T,ISSA G,BINGOL E B,et al.Effect of rosemary essential oil and modified-atmosphere packaging(MAP)on meat quality and survival of pathogens in poultry fillets[J].Brazilian Journal of Microbiology,2015,46(2):591-599.DOI:10.1590/S1517-838246220131201.
[67]董庆利,石育娇,刘箐,等.酸化和渗透压不同处理顺序对肠炎沙门菌失活的影响[J].农业机械学报,2016,47(4):201-208.
[68]HA J W,KANG D H.Inactivation kinetics of Escherichia coliO157:H7,Salmonella enterica serovar Typhimurium,and Listeria monocytogenes in ready-to-eat sliced ham by near-infrared heating at different radiation intensities[J].Journal of Food Protection,2014,77(7):1224-1228.DOI:10.4315/0362-028X.JFP-13-561.
[69]GAYflN E,SERRANO M J,RASO J,et al.Inactivation of Salmonella enterica by UV-C light alone and in combination with mild temperatures[J].Applied and Environmental Microbiology,2012,78(23):8353-8361.DOI:10.1128/AEM.02010-12.
[70]VASAN A,INGHAM S C,INGHAM B H.Comparative effect of heat shock on survival of O157:H7 and non-O157 shiga toxigenic Escherichia coli and Salmonella in lean beef with or without moisture-enhancing ingredients[J].Journal of Food Protection,2017,80(6):1002-1008.DOI:10.4315/0362-028X.JFP-16-335.
[71]CHIASSON F,BORSA J,LACROIX M.Combined effect of carvacrol and packaging conditions on radiosensitivity of Escherichia coli and Salmonella Typhi in ground beef[J].Journal of Food Protection,2005,68(12):2567-2570.DOI:10.4315/0362-028X-68.12.2567.
[72]KUDRA L L,SEBRANEK J G,DICKSON J S,et al.Control of Salmonella enterica Typhimurium in chicken breast meat by irradiation combined with modified atmosphere packaging[J].Journal of Food Protection,2011,74(11):1833-1839.DOI:10.4315/0362-028X.JFP-11-195.
[73]JUNEJA V K,VALENZUELA-MELENDRES M,HEPERKAN D,et al.Development of a predictive model for Salmonella spp.reduction in meat jerky product with temperature,potassium sorbate,p H,and water activity as controlling factors[J].International Journal of Food Microbiology,2016,236:1-8.DOI:10.1016/j.ijfoodmicro.2016.06.028.
[74]BOVER-CID S,BELLETTI N,AYMERICH T,et al.Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing[J].Meat Science,2017,123:120-125.DOI:10.1016/j.meatsci.2016.09.014.
[75]BOVER-CID S,BELLETTI N,GARRIGA M,et al.Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham[J].Food Research International,2012,45(2):1111-1117.DOI:10.1016/j.foodres.2011.05.004.
[76]AL-NEHLAWI A,GURI S,GUAMIS B,et al.Synergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages[J].LWT-Food Science and Technology,2014,58(2):404-411.DOI:10.1016/j.lwt.2014.03.041.
[77]FADHEL Y B,LEROY V,DUSSAULT D,et al.Combined effects of marinating andγ-irradiation in ensuring safety,protection of nutritional value and increase in shelf-life of ready-to-cook meat for immunocompromised patients[J].Meat Science,2016,118:43-51.DOI:10.1016/j.meatsci.2016.03.020.
[78]高美须,THAYER D W.137Cs辐照和MAP综合处理对猪肉中沙门氏菌的影响[J].同位素,2000,13(1):1-6.
[79]HUANG Shirong,LIU Bin,GE Du,et al.Effect of combined treatment with supercritical CO2 and rosemary on microbiological and physicochemical properties of ground pork stored at 4℃[J].Meat Science,2017,125:114-120.DOI:10.1016/j.meatsci.2016.11.022.
[80]YADAV A S,SAXENA G K,SAXENA V K,et al.Thermal inactivation of Salmonella Typhimurium on dressed chicken skin previously exposed to acidified sodium chlorite or carvacrol[J].Food Control,2016,66:227-232.DOI:10.1016/j.foodcont.2016.02.014.
[81]姜尚洁,黄俊彦.现代食品包装新技术:活性包装[J].包装工程,2015,36(21):150-154.
[82]陈洪生,孔保华,刁静静.活性包装在肉类保鲜中的应用[J].肉类工业,2007(2):12-14.
[83]AHMED J,MULLA M Z,ARFAT Y A.Thermo-mechanical,structural characterization and antibacterial performance of solvent casted polylactide/cinnamon oil composite films[J].Food Control,2016,69:196-204.DOI:10.1016/j.foodcont.2016.05.013.
[84]AHMED J,MULLA M,ARFAT Y A.Application of high-pressure processing and polylactide/cinnamon oil packaging on chicken sample for inactivation and inhibition of Listeria monocytogenes and Salmonella Typhimurium,and post-processing film properties[J].Food Control,2017,78:160-168.DOI:10.1016/j.foodcont.2017.02.023.
[85]JUNEJA V K,HWANG C,FRIEDMAN M.Thermal inactivation and postthermal treatment growth during storage of multiple Salmonellaserotypes in ground beef as affected by sodium lactate and oregano oil[J].Journal of Food Science,2010,75(1):M1-M6.DOI:10.1111/j.1750-3841.2009.01395.x.
[86]SOMMERS C H,SCULLEN O J,SITES J E.Inactivation of foodborne pathogens on frankfurters using ultraviolet light and GRAS antimicrobials[J].Journal of Food Safety,2010,30(3):666-678.DOI:10.1111/j.1745-4565.2010.00232.x.
[87]LI S,KUNDU D,HOLLEY R A.Use of lactic acid with electron beam irradiation for control of Escherichia coli O157:H7,non-O157VTEC E.coli,and Salmonella serovars on fresh and frozen beef[J].Food Microbiology,2015,46:34-39.DOI:10.1016/j.fm.2014.06.018.
[88]KANG M,KIM H J,JAYASENA D D,et al.Effects of combined treatments of electron-beam irradiation and addition of leek(Allium tuberosum)extract on reduction of pathogens in pork jerky[J].Foodborne Pathogens and Disease,2012,9(12):1083-1087.DOI:10.1089/fpd.2012.1249.
[89]张赟彬,缪存铅,宋庆.荷叶精油与气调包装协同对鲜肉的抑菌活性研究[J].食品工业,2010(1):57-60.
[2]国家卫生计生委办公厅.国卫办应急发[2016]5号:关于2015年全国食物中毒事件情况的通报[EB/OL].(2016-04-01)[2017-09-01].http://www.nhfpc.gov.cn/yjb/s7859/201604/8d34e4c442c54d33909319954c43311c.shtml.
[3]卫生部文件.卫应急发[2005]58号:卫生部关于2004年全国重大食物中毒情况的通报[J].中国食品卫生杂志,2005,17(3):464-465.
[4]卫生部文件.卫应急发[2006]81号:卫生部关于2005年全国重大食物中毒情况的通报[J].中国食品卫生杂志,2006,18(3):269-271.
[5]庞璐,张哲,徐进.2006—2010年我国食源性疾病暴发简介[J].中国食品卫生杂志,2011,23(6):560-563.
[6]江汉湖,董明盛.食品微生物学[M].3版.北京:中国农业出版社,2010:320-332.
[7]JUNEJA V K,GONZALES-BARRON U,BUTLER F,et al.Predictive thermal inactivation model for the combined effect of temperature,cinnamaldehyde and carvacrol on starvation-stressed multiple Salmonella serotypes in ground chicken[J].International Journal of Food Microbiology,2013,165(2):184-199.DOI:10.1016/j.ijfoodmicro.2013.04.025.
[8]MAFART P,COUVERT O,GAILLARD S,et al.On calculating sterility in thermal preservation methods:application of the Weibull frequency distribution model[J].International Journal of Food Microbiology,2002,72(1):107-113.DOI:10.1016/S0168-1605(01)00624-9.
[9]GEERAERD A H,HERREMANS C H,VAN IMPE J F.Structural model requirements to describe microbial inactivation during a mild heat treatment[J].International Journal of Food Microbiology,2000,59(3):185-209.DOI:10.1016/S0168-1605(00)00362-7.
[10]ORTA-RAMRREZ A,MARKS B P,WARSOW C R,et al.Enhanced thermal resistance of Salmonella in whole muscle compared to ground beef[J].Journal of Food Science,2005,70(7):359-362.DOI:10.1111/j.1365-2621.2005.tb11480.x.
[11]MANN J E,BRASHEARS M M.Contribution of humidity to the lethality of surface-attached heat-resistant Salmonella during the thermal processing of cooked ready-to-eat roast beef[J].Journal of Food Protection,2007,70(3):762-765.DOI:10.4315/0362-028X-70.3.762.
[12]JARVIS N A,O’BRYAN C A,DAWOUD T M,et al.An overview of Salmonella thermal destruction during food processing and preparation[J].Food Control,2016,68:280-290.DOI:10.1016/j.foodcont.2016.04.006.
[13]OSAILI T M,GRIFFIS C L,MARTIN E M,et al.Thermal inactivation of Escherichia coli O157:H7,Salmonella,and Listeriamonocytogenes in breaded pork patties[J].Journal of Food Science,2007,72(2):56-61.DOI:10.1111/j.1365-2621.2001.tb16099.x.
[14]VADIVAMBAL R,JAYAS D S.Non-uniform temperature distribution during microwave heating of food materials:a review[J].Food and Bioprocess Technology,2010,3(2):161-171.DOI:10.1007/s11947-008-0136-0.
[15]RASTOGI N K.Recent trends and developments in infrared heating in food processing[J].Critical Reviews in Food Science and Nutrition,2012,52(9):737-760.DOI:10.1080/10408398.2010.508138.
[16]HA J W,RYU S R,KANG D H.Evaluation of near-infrared pasteurization in controlling Escherichia coli O157:H7,Salmonella enterica serovar Typhimurium,and Listeria monocytogenes in ready-to-eat sliced ham[J].Applied and Environmental Microbiology,2012,78(18):6458-6465.DOI:10.1128/AEM.00942-12.
[17]HUANG L,SITES J.Elimination of Listeria monocytogenes on hotdogs by infrared surface treatment[J].Journal of Food Science,2008,73(1):M27-M31.DOI:10.1111/j.1750-3841.2007.00589.x.
[18]ALKAYA G B,ERDOGDU F,HALKMAN A K,et al.Surface decontamination of whole-shell eggs using far-infrared radiation[J].Food and Bioproducts Processing,2016,98:275-282.DOI:10.1016/j.fbp.2016.02.006.
[19]ESER E,EKIZ H I.Surface temperature a critical parameter to control peanut quality during far infrared pretreatment process[J].International Food Research Journal,2016,23(5):2130-2137.
[20]费楠,李芳菲,党苗苗,等.非热杀菌技术特点及在肉制品加工中的应用[J].食品安全质量检测学报,2015,6(2):540-544.
[21]JERMANN C,KOUTCHMA T,MARGAS E,et al.Mapping trends in novel and emerging food processing technologies around the world[J].Innovative Food Science and Emerging Technologies,2015,31:14-27.DOI:10.1016/j.ifset.2015.06.007.
[22]解华东,布丽君,葛良鹏,等.超高压处理对卤制鹅胗灭菌保鲜与品质的影响[J].农业工程学报,2011,27(14):247-252.
[23]ALBA M,MONTIEL R,BRAVO D,et al.High pressure treatments on the inactivation of Salmonella enteritidis and the physicochemical,rheological and color characteristics of sliced vacuum-packaged dry-cured ham[J].Meat Science,2012,91(2):173-178.DOI:10.1016/j.meatsci.2012.01.015.
[24]YOGESH K.Pulsed electric field processing of egg products:a review[J].Journal of Food Science and Technology,2016,53(2):934-945.DOI:10.1007/s13197-015-2061-3.
[25]EVRENDILEK G A,AVSAR Y K,EVRENDILEK F.Modelling stochastic variability and uncertainty in aroma active compounds of PEF-treated peach nectar as a function of physical and sensory properties,and treatment time[J].Food Chemistry,2016,190:634-642.DOI:10.1016/j.foodchem.2015.06.010.
[26]JAEGER H,SCHULZ M,LU P,et al.Adjustment of milling,mash electroporation and pressing for the development of a PEF assisted juice production in industrial scale[J].Innovative Food Science and Emerging Technologies,2012,14:46-60.DOI:10.1016/j.ifset.2011.11.008.
[27]LOGINOVA K,LOGINOV M,VOROBIEV E,et al.Quality and filtration characteristics of sugar beet juice obtained by“cold”extraction assisted by pulsed electric field[J].Journal of Food Engineering,2011,106(2):144-151.DOI:10.1016/j.jfoodeng.2011.04.017.
[28]BUCKOW R,NG S,TOEPFL S.Pulsed electric field processing of orange juice:a review on microbial,enzymatic,nutritional,and sensory quality and stability[J].Comprehensive Reviews in Food Science and Food Safety,2013,12(5):455-467.DOI:10.1111/1541-4337.12026.
[29]MOSQUEDA-MELGAR J,RAYBAUDI-MASSILIA R M,MARTflN-BELLOSO O.Influence of treatment time and pulse frequency on Salmonella enteritidis,Escherichia coli and Listeria monocytogenespopulations inoculated in melon and watermelon juices treated by pulsed electric fields[J].International Journal of Food Microbiology,2007,117(2):192-200.DOI:10.1016/j.ijfoodmicro.2007.04.009.
[30]MONFORT S,GAYflN E,SALDAflA G,et al.Inactivation of Salmonella Typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole egg[J].Innovative Food Science and Emerging Technologies,2010,11(2):306-313.DOI:10.1016/j.ifset.2009.11.007.
[31]HAUGHTON P N,LYNG J G,CRONIN D A,et al.Efficacy of pulsed electric fields for the inactivation of indicator microorganisms and foodborne pathogens in liquids and raw chicken[J].Food Control,2012,25(1):131-135.DOI:10.1016/j.foodcont.2011.10.030.
[32]LI X,FARID M.A review on recent development in non-conventional food sterilization technologies[J].Journal of Food Engineering,2016,182:33-45.DOI:10.1016/j.jfoodeng.2016.02.026.
[33]BAUMANN A R,MARTIN S E,FENG H.Power ultrasound treatment of Listeria monocytogenes in apple cider[J].Journal of Food Protection,2005,68(11):2333-2340.DOI:10.4315/0362-028X-68.11.2333.
[34]DELMAS H,BARTHE L.Ultrasonic mixing,homogenization,and emulsification in food processing and other applications[J].Power Ultrasonics,2015:757-791.DOI:10.1016/B978-1-78242-028-6.00025-9.
[35]ALARCON-ROJO A D,JANACUA H,RODRIGUEZ J C,et al.Power ultrasound in meat processing[J].Meat Science,2015,107:86-93.DOI:10.1016/j.meatsci.2015.04.015.
[36]BARBA F J,KOUBAA M,DO PRADO-SILVA L,et al.Mild processing applied to the inactivation of the main foodborne bacterial pathogens:a review[J].Trends in Food Science and Technology,2017,66:20-35.DOI:10.1016/j.tifs.2017.05.011.
[37]CHANDRAPALA J,OLIVER C,KENTISH S,et al.Ultrasonics in food processing[J].Ultrasonics Sonochemistry,2012,19(5):975-983.DOI:10.1016/j.ultsonch.2012.01.010.
[38]GAMBUREANU C,ALEXE P.Effects of ultrasound assisted thawing on microbiological,chemical and technological properties of unpackaged pork longissimus dorsi[M].The Annals of the University of Dunarea de Jos of Galati:Fascicle VI-Food Technology,2013:98-107.
[39]王佳媚,黄明明,乔维维,等.冷源等离子体冷杀菌技术及其在食品中的应用研究[J].中国农业科技导报,2015,17(5):55-62.
[40]YONG H I,LEE H,PARK S,et al.Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat’s physicochemical properties[J].Meat Science,2017,123:151-156.DOI:10.1016/j.meatsci.2016.09.016.
[41]JAYASENA D D,KIM H J,YONG H I,et al.Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin:effects on pathogen inactivation and meat-quality attributes[J].Food Microbiology,2015,46:51-57.DOI:10.1016/j.fm.2014.07.009.
[42]DIRKS B P,DOBRYNIN D,FRIDMAN G,et al.Treatment of raw poultry with nonthermal dielectric barrier discharge plasma to reduce Campylobacter jejuni and Salmonella enterica[J].Journal of Food Protection,2012,75(1):22-28.DOI:10.4315/0362-028X.JFP-11-153.
[43]LEE H,YONG H I,KIM H J,et al.Evaluation of the microbiological safety,quality changes,and genotoxicity of chicken breast treated with flexible thin-layer dielectric barrier discharge plasma[J].Food Science and Biotechnology,2016,25(4):1189-1195.DOI:10.1007/s10068-016-0189-1.
[44]LIAO Xinyu,LIU Donghong,XIANG Qisen,et al.Inactivation mechanisms of non-thermal plasma on microbes:a review[J].Food Control,2016,75:83-91.DOI:10.1016/j.foodcont.2016.12.021.
[45]MAHERANI B,HOSSAIN F,CRIADO P,et al.World market development and consumer acceptance of irradiation technology[J].Foods,2016,5(4):1-21.DOI:10.3390/foods5040079.
[46]MAHMOUD B S,NANNAPANENI R,CHANG S,et al.Effect of X-ray treatments on Escherichia coli O157:H7,Listeria monocytogenes,Shigella flexneri,Salmonella enterica and inherent microbiota on whole mangoes[J].Letters in Applied Microbiology,2016,62(2):138-144.DOI:10.1111/lam.12518.
[47]BLflZQUEZ E,RODRflGUEZ C,RflDENAS J,et al.Ultraviolet(UV-C)inactivation of Enterococcus faecium,Salmonella choleraesuis and Salmonella Typhimurium in porcine plasma[J].Plo S One,2017,11(4):1-11.DOI:10.1371/journal.pone.0175289.
[48]GANAN M,HIERRO E,HOSPITAL X F,et al.Use of pulsed light to increase the safety of ready-to-eat cured meat products[J].Food Control,2013,32(2):512-517.DOI:10.1016/j.foodcont.2013.01.022.
[49]HIERRO E,GANAN M,BARROSO E,et al.Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio[J].International Journal of Food Microbiology,2012,158(1):42-48.DOI:10.1016/j.ijfoodmicro.2012.06.018.
[50]MAHMOUD B S M,CHANG S,WU Y,et al.Effect of X-ray treatments on Salmonella enterica and spoilage bacteria on skin-on chicken breast fillets and shell eggs[J].Food Control,2015,57:110-114.DOI:10.1016/j.foodcont.2015.03.040.
[51]AL-BACHIR M,ZEINOU R.Effect of gamma irradiation on the microbial load,chemical and sensory properties of goat meat[J].Acta Alimentaria,2014,43(2):264-272.DOI:10.1556/AAlim.43.2014.2.10.
[52]FALLAH A A,SAEI-DEHKORDI S S,RAHNAMA M.Enhancement of microbial quality and inactivation of pathogenic bacteria by gamma irradiation of ready-to-cook Iranian barbecued chicken[J].Radiation Physics and Chemistry,2010,79(10):1073-1078.DOI:10.1016/j.radphyschem.2010.04.015.
[53]高鹏,王艳,黄敏,等.60Co-γ射线辐照对凤爪软罐头的灭菌作用和品质的影响[J].食品科学,2009,30(21):36-38.
[54]BADR H M.Use of irradiation to control foodborne pathogens and extend the refrigerated market life of rabbit meat[J].Meat Science,2004,67(4):541-548.DOI:10.1016/j.radphyschem.2010.04.015.
[55]CLAVERO M R,MONK J D,BEUCHAT L R,et al.Inactivation of Escherichia coli O157:H7,Salmonellae,and Campylobacter jejuni in raw ground beef by gamma irradiation[J].Applied and Environmental Microbiology,1994,60(6):2069-2075.
[56]KUNDU D,GILL A,LUI C,et al.Use of low dose E-beam irradiation to reduce E.coli O157:H7,non-O157(VTEC)E.coli and Salmonellaviability on meat surfaces[J].Meat Science,2014,96(1):413-418.DOI:10.1016/j.meatsci.2013.07.034.
[57]AGUIRRE J S,RODRflGUEZ M R,DE FERNANDO G D G.Effects of electron beam irradiation on the variability in survivor number and duration of lag phase of four food-borne organisms[J].International Journal of Food Microbiology,2011,149(3):236-246.DOI:10.1016/j.ijfoodmicro.2011.07.003.
[58]CABEZA M C,DE LA HOZ L,VELASCO R,et al.Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation[J].Meat Science,2009,83(2):320-327.DOI:10.1016/j.meatsci.2009.05.019.
[59]BINTSIS T,LITOPOULOU-TZANETAKI E,ROBINSON R K.Existing and potential applications of ultraviolet light in the food industry:a critical review[J].Journal of the Science of Food and Agriculture,2000,80(6):637-645.DOI:10.1002/(SICI)1097-0010(20000501)80:6<637::AID-JSFA603>3.0.CO;2-1.
[60]YONG H I,KIM H J,NAM K C,et al.Radiation sensitivity of foodborne pathogens in meat byproducts with different packaging[J].Radiation Physics and Chemistry,2015,115:153-157.DOI:10.1016/j.radphyschem.2015.06.023.
[61]FARKAS J.Irradiation as a method for decontaminating food:a review[J].International Journal of Food Microbiology,1998,44(3):189-204.DOI:10.1016/S0168-1605(98)00132-9.
[62]CflRCEL J A,BENEDITO J,CAMBERO M I,et al.Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers,considering food safety,shelf-life,and sensory quality[J].Food and Bioproducts Processing,2015,96:133-144.DOI:10.1016/j.fbp.2015.07.006.
[63]PARK J G,YOON Y,PARK J N,et al.Effects of gamma irradiation and electron beam irradiation on quality,sensory,and bacterial populations in beef sausage patties[J].Meat Science,2010,85(2):368-372.DOI:10.1016/j.meatsci.2010.01.014.
[64]栗云鹏,高晨,王蕊,等.气调包装保鲜技术对猪肉冷藏保鲜效果的影响[J].北京农学院学报,2017(1):43-47.
[65]NAIR D V T,KIESS A,NANNAPANENI R,et al.The combined efficacy of carvacrol and modified atmosphere packaging on the survival of Salmonella,Campylobacter jejuni and lactic acid bacteria on turkey breast cutlets[J].Food Microbiology,2015,49:134-141.DOI:10.1016/j.fm.2015.01.010.
[66]KAHRAMAN T,ISSA G,BINGOL E B,et al.Effect of rosemary essential oil and modified-atmosphere packaging(MAP)on meat quality and survival of pathogens in poultry fillets[J].Brazilian Journal of Microbiology,2015,46(2):591-599.DOI:10.1590/S1517-838246220131201.
[67]董庆利,石育娇,刘箐,等.酸化和渗透压不同处理顺序对肠炎沙门菌失活的影响[J].农业机械学报,2016,47(4):201-208.
[68]HA J W,KANG D H.Inactivation kinetics of Escherichia coliO157:H7,Salmonella enterica serovar Typhimurium,and Listeria monocytogenes in ready-to-eat sliced ham by near-infrared heating at different radiation intensities[J].Journal of Food Protection,2014,77(7):1224-1228.DOI:10.4315/0362-028X.JFP-13-561.
[69]GAYflN E,SERRANO M J,RASO J,et al.Inactivation of Salmonella enterica by UV-C light alone and in combination with mild temperatures[J].Applied and Environmental Microbiology,2012,78(23):8353-8361.DOI:10.1128/AEM.02010-12.
[70]VASAN A,INGHAM S C,INGHAM B H.Comparative effect of heat shock on survival of O157:H7 and non-O157 shiga toxigenic Escherichia coli and Salmonella in lean beef with or without moisture-enhancing ingredients[J].Journal of Food Protection,2017,80(6):1002-1008.DOI:10.4315/0362-028X.JFP-16-335.
[71]CHIASSON F,BORSA J,LACROIX M.Combined effect of carvacrol and packaging conditions on radiosensitivity of Escherichia coli and Salmonella Typhi in ground beef[J].Journal of Food Protection,2005,68(12):2567-2570.DOI:10.4315/0362-028X-68.12.2567.
[72]KUDRA L L,SEBRANEK J G,DICKSON J S,et al.Control of Salmonella enterica Typhimurium in chicken breast meat by irradiation combined with modified atmosphere packaging[J].Journal of Food Protection,2011,74(11):1833-1839.DOI:10.4315/0362-028X.JFP-11-195.
[73]JUNEJA V K,VALENZUELA-MELENDRES M,HEPERKAN D,et al.Development of a predictive model for Salmonella spp.reduction in meat jerky product with temperature,potassium sorbate,p H,and water activity as controlling factors[J].International Journal of Food Microbiology,2016,236:1-8.DOI:10.1016/j.ijfoodmicro.2016.06.028.
[74]BOVER-CID S,BELLETTI N,AYMERICH T,et al.Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing[J].Meat Science,2017,123:120-125.DOI:10.1016/j.meatsci.2016.09.014.
[75]BOVER-CID S,BELLETTI N,GARRIGA M,et al.Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham[J].Food Research International,2012,45(2):1111-1117.DOI:10.1016/j.foodres.2011.05.004.
[76]AL-NEHLAWI A,GURI S,GUAMIS B,et al.Synergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages[J].LWT-Food Science and Technology,2014,58(2):404-411.DOI:10.1016/j.lwt.2014.03.041.
[77]FADHEL Y B,LEROY V,DUSSAULT D,et al.Combined effects of marinating andγ-irradiation in ensuring safety,protection of nutritional value and increase in shelf-life of ready-to-cook meat for immunocompromised patients[J].Meat Science,2016,118:43-51.DOI:10.1016/j.meatsci.2016.03.020.
[78]高美须,THAYER D W.137Cs辐照和MAP综合处理对猪肉中沙门氏菌的影响[J].同位素,2000,13(1):1-6.
[79]HUANG Shirong,LIU Bin,GE Du,et al.Effect of combined treatment with supercritical CO2 and rosemary on microbiological and physicochemical properties of ground pork stored at 4℃[J].Meat Science,2017,125:114-120.DOI:10.1016/j.meatsci.2016.11.022.
[80]YADAV A S,SAXENA G K,SAXENA V K,et al.Thermal inactivation of Salmonella Typhimurium on dressed chicken skin previously exposed to acidified sodium chlorite or carvacrol[J].Food Control,2016,66:227-232.DOI:10.1016/j.foodcont.2016.02.014.
[81]姜尚洁,黄俊彦.现代食品包装新技术:活性包装[J].包装工程,2015,36(21):150-154.
[82]陈洪生,孔保华,刁静静.活性包装在肉类保鲜中的应用[J].肉类工业,2007(2):12-14.
[83]AHMED J,MULLA M Z,ARFAT Y A.Thermo-mechanical,structural characterization and antibacterial performance of solvent casted polylactide/cinnamon oil composite films[J].Food Control,2016,69:196-204.DOI:10.1016/j.foodcont.2016.05.013.
[84]AHMED J,MULLA M,ARFAT Y A.Application of high-pressure processing and polylactide/cinnamon oil packaging on chicken sample for inactivation and inhibition of Listeria monocytogenes and Salmonella Typhimurium,and post-processing film properties[J].Food Control,2017,78:160-168.DOI:10.1016/j.foodcont.2017.02.023.
[85]JUNEJA V K,HWANG C,FRIEDMAN M.Thermal inactivation and postthermal treatment growth during storage of multiple Salmonellaserotypes in ground beef as affected by sodium lactate and oregano oil[J].Journal of Food Science,2010,75(1):M1-M6.DOI:10.1111/j.1750-3841.2009.01395.x.
[86]SOMMERS C H,SCULLEN O J,SITES J E.Inactivation of foodborne pathogens on frankfurters using ultraviolet light and GRAS antimicrobials[J].Journal of Food Safety,2010,30(3):666-678.DOI:10.1111/j.1745-4565.2010.00232.x.
[87]LI S,KUNDU D,HOLLEY R A.Use of lactic acid with electron beam irradiation for control of Escherichia coli O157:H7,non-O157VTEC E.coli,and Salmonella serovars on fresh and frozen beef[J].Food Microbiology,2015,46:34-39.DOI:10.1016/j.fm.2014.06.018.
[88]KANG M,KIM H J,JAYASENA D D,et al.Effects of combined treatments of electron-beam irradiation and addition of leek(Allium tuberosum)extract on reduction of pathogens in pork jerky[J].Foodborne Pathogens and Disease,2012,9(12):1083-1087.DOI:10.1089/fpd.2012.1249.
[89]张赟彬,缪存铅,宋庆.荷叶精油与气调包装协同对鲜肉的抑菌活性研究[J].食品工业,2010(1):57-60.