1 Department of Extension, The Ohio State University, 1680 Madison Avenue, Wooster, Ohio 44691.
2 Department of Food Science, Cornell University, 411 Tower Road, Ithaca, New York 14853, USA.
J Food Prot. 2018 Jun;81(6):1035-1040. doi: 10.4315/0362-028X.JFP-18-031.
Food processing, packaging, and formulation strategies are often specifically designed to inhibit or control microbial growth to prevent spoilage. Some of the most restrictive strategies rely solely or on combinations of pH reduction, preservatives, water activity limitation, control of oxygen tension, thermal processing, and hermetic packaging. In concert, these strategies are used to inactivate potential spoilage microorganisms or inhibit their growth. However, for select microbes that can overcome these controls, the lack of competition from additional background microbiota helps facilitate their propagation.
食品加工、包装和配方策略通常专门设计用于抑制或控制微生物生长以防止变质。一些最严格的策略仅依靠或结合 pH 值降低、防腐剂、水分活度限制、氧气张力控制、热处理和密封包装。这些策略协同作用，以灭活潜在的变质微生物或抑制其生长。然而，对于那些能够克服这些控制的特定微生物来说，缺乏来自其他背景微生物群落的竞争有助于促进它们的繁殖。
