新鲜及鲜切农产品的气调包装技术及其微生物影响——综述
Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences-A Review.
作者信息
Caleb Oluwafemi J, Mahajan Pramod V, Al-Said Fahad Al-Julanda, Opara Umezuruike Linus
机构信息
1Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Faculty of AgricSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602 South Africa.
2Department of Process and Chemical Engineering, University College Cork, Cork, Ireland.
出版信息
Food Bioproc Tech. 2013;6(2):303-329. doi: 10.1007/s11947-012-0932-4. Epub 2012 Jul 27.
Abstract
Modified atmosphere packaging (MAP) technology offers the possibility to retard the respiration rate and extend the shelf life of fresh produce, and is increasingly used globally as value adding in the fresh and fresh-cut food industry. However, the outbreaks of foodborne diseases and emergence of resistant foodborne pathogens in MAP have heightened public interest on the effects of MAP technology on the survival and growth of pathogenic organisms. This paper critically reviews the effects of MAP on the microbiological safety of fresh or fresh-cut produce, including the role of innovative tools such as the use of pressurised inert/noble gases, predictive microbiology and intelligent packaging in the advancement of MAP safety. The integration of Hazard Analysis and Critical Control Points-based programs to ensure fresh food quality and microbial safety in packaging technology is highlighted.
摘要
气调包装（MAP）技术为延缓新鲜农产品的呼吸速率和延长其货架期提供了可能，并且在全球范围内越来越多地被用作新鲜和鲜切食品行业的增值手段。然而，气调包装中食源性疾病的爆发以及耐药食源性病原体的出现，引发了公众对气调包装技术对致病生物生存和生长影响的高度关注。本文批判性地综述了气调包装对新鲜或鲜切农产品微生物安全性的影响，包括使用加压惰性/稀有气体、预测微生物学和智能包装等创新工具在提升气调包装安全性方面的作用。强调了将基于危害分析与关键控制点的程序整合到包装技术中以确保新鲜食品质量和微生物安全。
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