School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
School of Food and Nutritional Sciences and APC Microbiome Institute, University College Cork, Cork, Ireland.
Crit Rev Food Sci Nutr. 2019;59(21):3395-3419. doi: 10.1080/10408398.2018.1491526. Epub 2018 Sep 21.
Economic losses due to post-harvest fungal spoilage and mycotoxin contamination of cereal crops is a frequently encountered issue. Typically, chemical preservatives are used to reduce the initial microbial load and the environmental conditions during storage are controlled to prevent microbial growth. However, in recent years the consumers' desire for more naturally produced foods containing less chemical preservatives has grown increasingly stronger. This article reviews the latest advances in terms of novel approaches for chemical decontamination, namely application cold atmospheric pressure plasma and electrolyzed water, and their suitability for preservation of stored cereal crops. In addition, the alternative use of bio-preservatives, such as starter cultures or purified antimicrobial compounds, to prevent the growth of spoilage organisms or remove in-field accumulated mycotoxins is evaluated. All treatments assessed here show potential for inhibition of microbial spoilage. However, each method encounters draw-backs, making industrial application difficult. Even under optimized processing conditions, it is unlikely that one single treatment can reduce the natural microbial load sufficiently. It is evident that future research needs to examine the combined application of several treatments to exploit their synergistic properties. This would enable sufficient reduction in the microbial load and ensure microbiological safety of cereal crops during long-term storage.
由于收获后真菌腐烂和谷物作物霉菌毒素污染造成的经济损失是一个经常遇到的问题。通常，使用化学防腐剂来降低初始微生物负荷，并控制储存期间的环境条件以防止微生物生长。然而，近年来，消费者对含有较少化学防腐剂的更天然生产的食品的需求越来越强烈。本文综述了化学净化的新方法的最新进展，即冷等静压等离子体和电解水的应用，以及它们对储存谷物的适宜性。此外，还评估了生物防腐剂（如发酵剂或纯化的抗菌化合物）替代使用以防止腐败生物的生长或去除田间积累的霉菌毒素。这里评估的所有处理方法都显示出抑制微生物腐烂的潜力。然而，每种方法都存在缺点，使得工业应用变得困难。即使在优化的处理条件下，也不太可能有一种单一的处理方法能有效地降低天然微生物负荷。显然，未来的研究需要检查几种处理方法的联合应用，以利用它们的协同特性。这将能够充分降低微生物负荷，并确保谷物在长期储存期间的微生物安全性。
