Department of Food Science, Canadian Research Institute for Food Safety, University of Guelph, Guelph, Ontario N1G 2W1, Canada; email:
Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, Illinois 60501, USA.
Annu Rev Food Sci Technol. 2018 Mar 25;9:177-208. doi: 10.1146/annurev-food-030117-012304. Epub 2018 Jan 12.
Low-moisture foods (LMFs) have been defined as those food products with a water activity (a) less than 0.85 and are generally considered less susceptible to microbial spoilage and the growth of foodborne pathogens. However, in recent years, outbreaks linked to LMFs have increased, with Salmonella spp., Bacillus cereus, Cronobacter sakazakii, Clostridium spp., Escherichia coli O157:H7, non-O157 E. coli, and Staphylococcus aureus being the principal pathogens involved. Because of the new concerns raised as a result of recent outbreaks, new approaches need to be developed to control foodborne pathogens in LMFs. This review summarizes the recent research on novel inactivation methods suitable for use on LMFs. Among the methods discussed are the nonthermal inactivation methods as well as other novel methods such as radio-frequency and microwave heating. Additional research is needed to evaluate older technologies and develop new technologies, either alone or in combination, to understand the mechanisms of inactivation.
低水分食品（LMFs）被定义为水分活度（a）小于 0.85 的食品产品，通常被认为不易受到微生物腐败和食源性病原体生长的影响。然而，近年来，与 LMF 相关的疫情有所增加，主要涉及的病原体有沙门氏菌、蜡样芽胞杆菌、阪崎克罗诺杆菌、梭状芽胞杆菌、大肠杆菌 O157:H7、非 O157 大肠杆菌和金黄色葡萄球菌。由于最近的疫情引发了新的关注，需要开发新的方法来控制 LMF 中的食源性病原体。本文综述了最近关于适用于 LMF 的新型灭活方法的研究。讨论的方法包括非热灭活方法以及其他新型方法，如射频和微波加热。需要进一步研究来评估旧技术并开发新技术，无论是单独使用还是组合使用，以了解灭活机制。
