摘要
冷藏可以抑制多数微生物的生长,延长食品保质期,并且成本较低,广泛应用于各类食品。但是部分嗜冷菌在冷藏条件下仍然会生长繁殖甚至产生毒素,引发食品安全性问题。本文综述了不同食品冷藏条件下的特定腐败菌种类以及来源,阐述了应用HACCP体系防控微生物的原理和方法,对冷藏食品的发展进行了展望。
Refrigerated storage was widely applied in all kinds of food because it could inhibit the growth of most microorganisms to prolong the shelf life of food and take lower costs. But some psychropbiles could grow in refrigerated condition sand produced toxins which could cause food safety problems. The microbial species of different food and the sources in refrigerate condition were mainly reviewed, the theory and method to prevention and control of microbial were proposed, and the research direction for chilled food was also discussed.
出处
《粮食与食品工业》
2016年第6期29-33,共5页
Cereal & Food Industry
基金
国家十二五科技支撑计划项目(项目编号:2014BAD04B10)
关键词
冷藏食品
微生物
防控
chilled food
microorganism
preventive measures
