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Efficiency of non-conventional processing technologies for the control of Listeria monocytogenes in food products
Trends in Food Science & Technology ( IF 15.3 ) Pub Date : 2019-12-14 , DOI: 10.1016/j.tifs.2019.12.009
Akbar Bahrami , Zahra Moaddabdoost Baboli , Keith Schimmel , Seid Mahdi Jafari , Leonard Williams

Background

Commercial heat sterilization has been used in the food industry for decades to produce safe foods. However, this technology can have potential detrimental effects on the organoleptic and nutritional quality of foods; so numerous innovative technologies have been developed to destroy pathogens potentially present in foods as well as maintaining the sensory properties. Among pathogenic bacteria, L. monocytogenes is of great importance for optimization of advanced technologies.

Scope and approach

It is estimated that L. monocytogenes alone is globally responsible for 23,150 sicknesses and 5463 deaths per year and its inactivation is vital for ensuring microbiologically safe food products. In addition, its high resistance to most processes, compared to other pathogenic bacteria has made L. monocytogenes to be one of good indicators for examining the efficiency of food processing technologies. This review focuses on the efficiency of mild food processing technologies and their antimicrobial mechanisms to inactivate L. monocytogenes.

Key findings and conclusions

Non-conventional technologies of high hydrostatic pressure, ultrasound, and microwave can be considered as efficient as commercial sterilization methods in destroying L. monocytogenes and potentially other foodborne pathogens. The composition and characteristics of foods, processing conditions, and the resistance of L. monocytogenes (in species level) against the processing are among diverse determining factors affecting the efficiency of these advanced processes. This study provides a comprehensive summary on efficiency of newer technologies to conventional heating which could be helpful for industries as well as researchers to select the best applicable treatment for food product.



中文翻译:

控制食品中单核细胞增生李斯特菌的非常规加工技术的效率

背景

商业加热灭菌已经在食品工业中使用了数十年,以生产安全的食品。但是,这项技术可能会对食品的感官和营养质量产生潜在的不利影响;因此,已经开发出许多创新技术来消灭食物中潜在的病原体并保持感官特性。在致病菌中,单核细胞增生李斯特菌对于优化先进技术具有重要意义。

范围和方法

据估计,仅单核细胞增生李斯特氏菌每年就导致全球23,150例疾病和5463例死亡,其灭活对于确保微生物学上安全的食品至关重要。此外,与其他病原菌相比,它对大多数过程具有很高的抵抗力,使单核细胞增生李斯特氏菌成为检验食品加工技术效率的良好指标之一。这篇综述着重于温和食品加工技术的效率及其灭活单核细胞增生李斯特菌的抗菌机制。

主要发现和结论

高静水压力,超声和微波的非常规技术可以被视为与商业灭菌方法一样有效的消灭单核细胞增生李斯特氏菌和其他潜在食源性病原体的方法。食物的组成和特征,加工条件以及单核细胞增生李斯特氏菌(在物种水平上)对加工的抵抗力是影响这些先进加工效率的多种决定因素。这项研究提供了有关常规加热的新技术效率的综合总结,这对工业界和研究人员选择最适用的食品处理方法可能会有所帮助。

更新日期:2019-12-17
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