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Abstract：
The outbreaks linked to foodborne illnesses in low-moisture foods are frequently reported due to the occurrence of pathogenic microorganisms such as Salmonella Spp. Bacillus cereus, Clostridium spp., Cronobacter sakazakii, Escherichia coli, and Staphylococcus aureus. The ability of the pathogens to withstand the dry conditions and to develop resistance to heat is regarded as the major concern for the food industry dealing with low-moisture foods. In this regard, the present review is aimed to discuss the importance and the use of novel thermal and nonthermal technologies such as radiofrequency, steam pasteurization, plasma, and gaseous technologies for decontamination of foodborne pathogens in low-moisture foods and their microbial inactivation mechanisms. The review also summarizes the various sources of contamination and the factors influencing the survival and thermal resistance of pathogenic microorganisms in low-moisture foods. The literature survey indicated that the nonthermal techniques such as CO2 , high-pressure processing, and so on, may not offer effective microbial inactivation in low-moisture foods due to their insufficient moisture content. On the other hand, gases can penetrate deep inside the commodities and pores due to their higher diffusion properties and are regarded to have an advantage over thermal and other nonthermal processes. Further research is required to evaluate newer intervention strategies and combination treatments to enhance the microbial inactivation in low-moisture foods without significantly altering their organoleptic and nutritional quality.
摘要：
由于沙门氏菌等病原微生物的发生，经常报道与低水分食品中食源性疾病有关的爆发。蜡样芽孢杆菌,梭菌属。,SakazakiiCronobacter,大肠杆菌,和金黄色葡萄球菌。病原体承受干燥条件和产生耐热性的能力被认为是食品工业处理低水分食品的主要关注点。在这方面,本综述旨在讨论新的热和非热技术，如射频的重要性和使用，蒸汽巴氏灭菌,等离子体,和气态技术，用于净化低水分食品中的食源性病原体及其微生物灭活机制。该综述还总结了低水分食品中病原微生物的各种污染源以及影响其存活和耐热性的因素。文献调查表明，非热技术，如二氧化碳，高压加工，等等，由于水分含量不足，可能无法在低水分食品中提供有效的微生物灭活。另一方面,由于气体具有较高的扩散特性，因此气体可以渗透到商品和孔隙的深处，并且被认为具有优于热和其他非热过程的优势。需要进一步的研究来评估新的干预策略和组合治疗，以增强低水分食品中的微生物失活，而不会显着改变其感官和营养质量。
