College of Engineering, China Agricultural University, Beijing, China.
Engineering Research Center for Modern Agricultural Equipment & Facilities, Ministry of Education, Beijing, China.
Crit Rev Food Sci Nutr. 2020;60(15):2481-2508. doi: 10.1080/10408398.2019.1649633. Epub 2019 Aug 7.
With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection technologies have been developed. This review comprehensively examines the working principles and applications of several emerging disinfection technologies. The chemical treatments, including chlorine dioxide, ozone, electrolyzed water, essential oils, high-pressure carbon dioxide, and organic acids, have been improved as alternatives to traditional disinfection methods to meet current safety standards. Non-thermal physical treatments, such as UV-light, pulsed light, ionizing radiation, high hydrostatic pressure, cold plasma, and high-intensity ultrasound, have shown significant advantages in improving microbial safety and maintaining the desirable quality of produce. However, using these disinfection technologies alone may not meet the requirement of food safety and high product quality. Several hurdle technologies have been developed, which achieved synergistic effects to maximize lethality against microorganisms and minimize deterioration of produce quality. The review also identifies further research opportunities for the cost-effective commercialization of these technologies.
随着对安全、营养和新鲜农产品的需求不断增长，已经开发出许多消毒技术。本综述全面考察了几种新兴消毒技术的工作原理和应用。化学处理方法，包括二氧化氯、臭氧、电解水、精油、高压二氧化碳和有机酸，已被改进为传统消毒方法的替代品，以满足当前的安全标准。非热物理处理方法，如紫外线、脉冲光、电离辐射、高静水压力、冷等离子体和高强度超声波，在提高微生物安全性和保持农产品理想质量方面显示出显著优势。然而，单独使用这些消毒技术可能无法满足食品安全和高产品质量的要求。已经开发了几种障碍技术，这些技术实现了协同效应，最大限度地提高了对微生物的致死率，同时最大限度地减少了农产品质量的恶化。本综述还确定了进一步研究这些技术经济高效商业化的机会。
