Mir Shabir Ahmad, Shah Manzoor Ahamd, Mir Mohammad Maqbool, Sidiq Tahira, Sunooj Kappat Valiyapeediyekkal, Siddiqui Mohammed Wasim, Marszałek Krystian, Mousavi Khaneghah Amin
Department of Food Science & Technology, Government College for Women, Srinagar, Jammu & Kashmir, India.
Department of Food Science & Technology, Government Degree College for Women, Anantnag, Jammu & Kashmir, India.
Crit Rev Food Sci Nutr. 2023;63(24):6710-6722. doi: 10.1080/10408398.2022.2038077. Epub 2022 Feb 16.
In recent years, the consumption of nuts has shown an increasing trend worldwide. Nuts are an essential part of several countries' economies as an excellent source of nutrients and bioactive compounds. They are contaminated by environmental factors, improper harvesting practices, inadequate packaging procedures, improper storage, and transportation. The longer storage time also leads to the greater chances of contamination from pathogenic fungi. Nuts are infected with species, species, and Therefore, nuts are associated with a high risk of pathogens and mycotoxins, which demand the urgency of using techniques for enhancing microbial safety and shelf-life stability. Many techniques such as ozone, cold plasma, irradiation, radiofrequency have been explored for the decontamination of nuts. These techniques have different efficiencies for reducing the contamination depending on processing parameters, type of pathogen, and conditions of food material. This review provides insight into decontamination technologies for reducing microbial contamination from nuts.
近年来，全球范围内坚果的消费量呈上升趋势。坚果作为营养和生物活性化合物的优质来源，是多个国家经济的重要组成部分。它们会受到环境因素、不当采收方式、包装程序不完善、储存和运输不当的污染。储存时间越长，受致病真菌污染的可能性就越大。坚果感染了[具体物种1]、[具体物种2]和[具体物种3]。因此，坚果存在较高的病原体和霉菌毒素风险，这就迫切需要采用提高微生物安全性和货架期稳定性的技术。人们已经探索了许多技术，如臭氧、冷等离子体、辐照、射频等用于坚果的去污处理。这些技术根据加工参数、病原体类型和食品材料状况，在减少污染方面具有不同的效率。本综述深入探讨了减少坚果微生物污染的去污技术。
