Mosqueda-Melgar Jonathan, Elez-Martínez Pedro, Raybaudi-Massilia Rosa M, Martín-Belloso Olga
Department of Food Technology, University of Lleida, Lleida, Spain.
Crit Rev Food Sci Nutr. 2008 Sep;48(8):747-59. doi: 10.1080/10408390701691000.
Pathogenic microorganisms such as Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Yersinia enterocolitica, and Campylobacter jejuni have been implicated in foodborne diseases and outbreaks worldwide. These bacteria have been associated with the consumption of fresh fruit juices, milk, and dairy products, which are foodstuff, highly demanded by consumers in retails and supermarkets. Nowadays, consumers require high quality, fresh-like, and safe foods. Pulsed electric field (PEF) is a non-thermal preservation method, able to inactivate pathogenic microorganisms without significant loss of the organoleptic and nutritional properties of food. The PEF treatment effectiveness to destroy bacteria such as Listeria innocua, E. coli, Salmonella Typhimurium, E. coli O157:H7 and E. coli 8739 at pasteurization levels (> or = 5.0 log(10) cycles) in some fluid foods was reported. However, data on the inactivation of some microorganisms such as Bacillus cereus, Staphylococcus aureus, Yersinia enterocolitica, and Campylobacter jejuni in fluid foods by PEF processing is very limited. Therefore, future works should be focused toward the inactivation of these pathogenic bacteria in real foods.
诸如大肠杆菌O157:H7、沙门氏菌属、单核细胞增生李斯特菌、蜡样芽孢杆菌、金黄色葡萄球菌、小肠结肠炎耶尔森菌和空肠弯曲菌等致病微生物已被认为与全球食源性疾病及疫情爆发有关。这些细菌与新鲜果汁、牛奶及乳制品的消费有关，而这些食品是零售商店和超市中消费者的高需求食品。如今，消费者需要高品质、类似新鲜的安全食品。脉冲电场（PEF）是一种非热保鲜方法，能够使致病微生物失活，而不会显著损失食品的感官和营养特性。据报道，在某些流体食品中，脉冲电场处理在巴氏杀菌水平（≥5.0 log(10) 循环）下对无害李斯特菌、大肠杆菌、鼠伤寒沙门氏菌、大肠杆菌O157:H7和大肠杆菌8739等细菌具有破坏效果。然而，关于脉冲电场处理对流体食品中蜡样芽孢杆菌、金黄色葡萄球菌、小肠结肠炎耶尔森菌和空肠弯曲菌等一些微生物的失活数据非常有限。因此，未来的工作应聚焦于在实际食品中灭活这些致病细菌。
