当前位置: X-MOL 学术Adv. Appl. Microbiol. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Sodium Chloride Does Not Ensure Microbiological Safety of Foods: Cases and Solutions.
Advances in Applied Microbiology Pub Date : 2017-06-16 , DOI: 10.1016/bs.aambs.2017.05.001
Nam Hee Kim 1 , Tae Jin Cho 1 , Min Suk Rhee 1
Affiliation  

Addition of salt or salt-containing water to food is one of the oldest and most effective preservation methods in history; indeed, salt-cured foods are generally recognized as microbiologically safe due to their high salinity. However, a number of microbiological risks remain. The microbiological hazards and risks associated with salt-cured foods must be addressed more in-depth as they are likely to be underestimated by previous studies. This review examined a number of scientific reports and articles about the microbiological safety of salt-cured foods, which included salted, brined, pickled, and/or marinated vegetables, meat, and seafood. The following subjects are covered in order: (1) clinical cases and outbreaks attributed to salt-cured foods; (2) the prevalence of foodborne pathogens in such foods; (3) the molecular, physiological, and virulent responses of the pathogens to the presence of NaCl in both laboratory media and food matrices; (4) the survival and fate of microorganisms in salt-cured foods (in the presence/absence of additional processes); and (5) the interaction between NaCl and other stressors in food processes (e.g., acidification, antimicrobials, drying, and heating). The review provides a comprehensive overview of potentially hazardous pathogens associated with salt-cured foods and suggests further research into effective intervention techniques that will reduce their levels in the food chain.



中文翻译:

氯化钠不能确保食品的微生物安全:案例和解决方案。

在食物中添加盐或含盐的水是历史上最古老,最有效的保存方法之一;实际上,盐腌食品由于盐度高而通常被认为在微生物学上是安全的。但是,仍然存在许多微生物风险。盐腌食品的微生物危害和风险必须更深入地解决这些问题,因为以前的研究可能会低估它们。这篇评论审查了有关盐腌食品微生物安全性的许多科学报告和文章,其中包括盐腌,盐水,腌制和/或腌制的蔬菜,肉类和海鲜。依次涵盖以下主题:(1)盐腌食品引起的临床病例和暴发;(2)这类食物中食源性病原体的流行;(3)实验室培养基和食品基质中病原体对NaCl存在的分子,生理和毒性反应;(4)盐腌食品中微生物的生存和命运(有无其他过程);(5)食品加工过程中氯化钠与其他压力源之间的相互作用(例如酸化,抗菌剂,干燥和加热)。

更新日期:2017-06-16
down
wechat
bug