摘要
微生物污染是制约预制菜产品品质提升和质量安全保障的重要因素。随着预制菜产业的快速发展,对微生物控制技术提出了更高要求。本文通过文献梳理,系统综述预制菜微生物控制技术的研究进展,涵盖热加工技术、化学防腐技术、非热杀菌技术以及高压脉冲电场、栅栏抑菌技术等新型杀菌技术。梳理关键技术的创新方向与优化路径,评估其控菌效果、对产品品质的影响及产业化落地现状,同时识别当前技术应用中存在的挑战,并展望其发展趋势,为推动多学科交叉融合下复合型微生物控制技术的研发与应用提供理论支撑,也为促进预制菜产业可持续发展提供技术参考。
Microbial contamination is a critical factor affecting the quality and safety of pre-prepared dishes.With the rapid expansion of the pre-prepared food industry,elevated requirements for microbial control technologies have been imposed.Through a comprehensive literature review,recent advances in microbial control technologies for pre-prepared dishes are summarized in this paper.Both conventional and emerging technologies are covered,including thermal processing,chemical preservatives,non-thermal sterilization,as well as novel techniques like pulsed electric fields and hurdle technology.The innovation directions and optimization pathways of key technologies are examined,with their antimicrobial efficacy,impacts on product quality,and current industrialization status being evaluated.Challenges in current technological applications are identified,and future development trends are projected.It is expected that this paper will provide theoretical support for the development and application of integrated microbial control strategies through interdisciplinary collaboration,and offer technical insights for promoting the sustainable development of the pre-prepared food industry.
作者
郑传发
邱霞
黄紫乐
刘琼瑜
陈婉婷
ZHENG Chuanfa;QIU Xia;HUANG Zile;LIU Qiongyu;CHEN Wanting(Technology Center of Zhongshan Customs,Zhongshan Guangdong,528403,China)
出处
《质量安全与检验检测》
2025年第6期54-57,共4页
QUALITY SAFETY INSPECTION AND TESTING
基金
中山市社会公益与基础研究项目(2023B2055)
中山市社会公益与基础研究项目(2024B2030)
拱北海关科技项目(2025GK007)。
关键词
预制菜产品
微生物控制技术
研究进展
Pre-prepared dish
Microbial control technology
Research progress
