食品生物腐败及新型防腐技术研究进展

杨韦杰; 肖更生; 唐道邦; 徐玉娟; 吴继军; 屈利民

doi:10.13995/j.cnki.11-1802/ts.2011.06.038

食品与发酵工业 >

2011 , Vol. 37 >Issue 06: 141 - 145

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.06.038

食品与发酵工业

食品生物腐败及新型防腐技术研究进展

杨韦杰 ,
肖更生 ,
唐道邦 ,
徐玉娟 ,
吴继军 ,
屈利民

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网络出版日期: 2011-06-25

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Food Biological Putrefaction and Progression of Novel Mould Proof Technique

Yang Wei-jie ,
Xiao Geng-sheng ,
Tang Dao-bang ,
Xu Yu-juan ,
Wu Ji-jun ,
Qu li-min

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Online published: 2011-06-25

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摘要

概述了食品生物腐败的原因和机理、食源性致病菌的类群和新型杀菌技术在食品防霉防腐领域的研究进展,并展望了新型防腐技术在食品安全生产和品质保证环节的应用前景。

关键词： 霉变机理; 防腐; 食品安全; 非热杀菌; 食源性致病菌

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杨韦杰 , 肖更生 , 唐道邦 , 徐玉娟 , 吴继军 , 屈利民 . 食品生物腐败及新型防腐技术研究进展[J]. 食品与发酵工业, 2011 , 37(06) : 141 -145 . DOI: 10.13995/j.cnki.11-1802/ts.2011.06.038

Abstract

The reason and mechanism of food biological putrefaction,the groups of foodborne pathogens and the research advance in novel mould proof technique were summarized.The application prospect of novel mould proof technique in food security and quality assurance were discussed.

Key words： mildew mechanism; food preservation; food safety; non-thermal sterilization; foodborne pathogens

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