Low-moisture foods

低水分食品
  • 文章类型: Journal Article
    Sakazakii是一种潜在的致病菌,对渗透胁迫和低aw具有抗性,并且能够在婴儿奶粉中保持干燥状态。它在环境中广泛存在,并存在于各种产品中。尽管病例发生率低,新生儿中40%至80%的高死亡率使其成为公共卫生关注的微生物。本研究对目前在各种食品基质中应用的Sakazakii的还原方法进行了比较评估,指示趋势和工艺优化的相关参数。进行了系统评价和荟萃分析,定性地确定灭活和控制的主要方法,定量评价治疗因素对还原反应的影响。分层聚类树状图得出了每种治疗效率的结论。对最近的研究趋势的回顾确定了对替代疗法的潜在使用的关注,大多数研究涉及非热方法和乳制品。使用随机效应荟萃分析,估计了4对数的汇总效应大小;然而,乳制品基质上的热方法和处理显示出更宽的分散性-τ2=8.1,而植物基质的τ2=4.5和生物膜的τ2=4.0。荟萃分析模型表明,化学物质浓度等因素,施加的能量,和处理时间对还原的影响比温度升高更显著。非热处理,与热量协同作用,发现对乳制品基质的处理是最有效的。
    Cronobacter sakazakii is a potentially pathogenic bacterium that is resistant to osmotic stress and low aw, and capable of persisting in a desiccated state in powdered infant milks. It is widespread in the environment and present in various products. Despite the low incidence of cases, its high mortality rates of 40 to 80 % amongst neonates make it a microorganism of public health interest. This current study performed a comparative assessment between current reduction methods applied for C. sakazakii in various food matrices, indicating tendencies and relevant parameters for process optimization. A systematic review and meta-analysis were conducted, qualitatively identifying the main methods of inactivation and control, and quantitatively evaluating the effect of treatment factors on the reduction response. Hierarchical clustering dendrograms led to conclusions on the efficiency of each treatment. Review of recent research trend identified a focus on the potential use of alternative treatments, with most studies related to non-thermal methods and dairy products. Using random-effects meta-analysis, a summary effect-size of 4-log was estimated; however, thermal methods and treatments on dairy matrices displayed wider dispersions - of τ2 = 8.1, compared with τ2 = 4.5 for vegetal matrices and τ2 = 4.0 for biofilms. Meta-analytical models indicated that factors such as chemical concentration, energy applied, and treatment time had a more significant impact on reduction than the increase in temperature. Non-thermal treatments, synergically associated with heat, and treatments on dairy matrices were found to be the most efficient.
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  • 文章类型: Journal Article
    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。
    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.
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