Research progress in microbiological control of food with low water activity

  • HUANG Xiaoyan ,
  • LIU Chengjun ,
  • LI Changcheng ,
  • LIU Limin ,
  • FANG Ting
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  • 1(College of Food Science,Fujian Agricultural and Forestry University,Fuzhou 350002,China);
    2(Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition,Ministry of Education,Fuzhou 350002,China)

Received date: 2020-05-12

  Revised date: 2020-06-19

  Online published: 2020-12-30

Abstract

Microorganisms are the main factors leading to food spoilage.Because of its low free water content,most microorganisms cannot grow and reproduce in low water activity food.In the past,low water activity food has been considered as no microbial safety hazards.But in recent years,the occurrence of food safety events caused by microorganisms' germination in low water activity food is more and more frequent,especially the presence of some pathogens,which seriously threaten human health.Therefore,extensive attention has been paid to the microbial safety of low water activity food,as well as the microbial control technologies.In this paper,the microorganisms that are easy to survive in low water activity food,and corresponding microbial control technologies,are summarized.

Cite this article

HUANG Xiaoyan , LIU Chengjun , LI Changcheng , LIU Limin , FANG Ting . Research progress in microbiological control of food with low water activity[J]. Food and Fermentation Industries, 2020 , 46(23) : 286 -292 . DOI: 10.13995/j.cnki.11-1802/ts.024436

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