Abstract：
In recent years, a variety of conventional and novel food sanitation technologies have been developed, among which some may adversely affect the organoleptic properties and the nutrients of foods. The increasing demand for fresh-like foods has promoted efforts for developing innovative technologies. The detrimental effects of some technologies on the sensorial and nutritional values of foods could be overcome by using the hurdle technology that has become a promising approach. The interest in using chlorine dioxide for food sanitation has increased due to its many advantages over chlorine such as its powerful antimicrobial activity and less formation of harmful disinfection by-products. However, using chlorine dioxide to achieve a complete pathogen elimination from foods is still hard. In this context, chlorine dioxide has been combined with other technologies to enhance microbial food safety. This review, therefore, aims to present the application of chlorine dioxide-based hurdle technology through sequential or simultaneous treatments to control foodborne pathogens. The antimicrobial effects of chlorine dioxide combined with thermal and non-thermal physical, chemical, and biological technologies on various foodborne pathogens in a wide range of food commodities are critically reviewed.
摘要：
近年来,已经开发了各种常规和新颖的食品卫生技术，其中一些可能会对食物的感官特性和营养成分产生不利影响。对新鲜食品的需求不断增加，促进了开发创新技术的努力。一些技术对食品的感官和营养价值的有害影响可以通过使用已经成为一种有前途的方法的障碍技术来克服。使用二氧化氯进行食品卫生的兴趣增加了，因为它比氯具有许多优点，例如其强大的抗微生物活性和较少形成有害的消毒副产物。然而,使用二氧化氯实现从食物中完全消除病原体仍然很困难。在这种情况下，二氧化氯已与其他技术相结合，以提高微生物食品的安全性。这次审查,因此,旨在通过顺序或同时处理来控制食源性病原体，介绍基于二氧化氯的障碍技术的应用。二氧化氯的抗菌作用结合热和非热物理，化学,对各种食品中各种食源性病原体的生物技术进行了严格审查。
