Munir Muhammad Tanveer, Mtimet Narjes, Guillier Laurent, Meurens François, Fravalo Phillipe, Federighi Michel, Kooh Pauline
EnvA, Unit of Hygiene, Quality and Food Safety, 94700 Maisons-Alfort, France.
Anses, Laboratory of Food Safety, 94700 Maisons-Alfort, France.
Foods. 2023 Apr 7;12(8):1580. doi: 10.3390/foods12081580.
produces Botulinum neurotoxins (BoNTs), causing a rare but potentially deadly type of food poisoning called foodborne botulism. This review aims to provide information on the bacterium, spores, toxins, and botulisms, and describe the use of physical treatments (e.g., heating, pressure, irradiation, and other emerging technologies) to control this biological hazard in food. As the spores of this bacterium can resist various harsh environmental conditions, such as high temperatures, the thermal inactivation of 12-log of type A spores remains the standard for the commercial sterilization of food products. However, recent advancements in non-thermal physical treatments present an alternative to thermal sterilization with some limitations. Low- (<2 kGy) and medium (3-5 kGy)-dose ionizing irradiations are effective for a log reduction of vegetative cells and spores, respectively; however, very high doses (>10 kGy) are required to inactivate BoNTs. High-pressure processing (HPP), even at 1.5 GPa, does not inactivate the spores and requires heat combination to achieve its goal. Other emerging technologies have also shown some promise against vegetative cells and spores; however, their application to is very limited. Various factors related to bacteria (e.g., vegetative stage, growth conditions, injury status, type of bacteria, etc.) food matrix (e.g., compositions, state, pH, temperature, aw, etc.), and the method (e.g., power, energy, frequency, distance from the source to target, etc.) influence the efficacy of these treatments against . Moreover, the mode of action of different physical technologies is different, which provides an opportunity to combine different physical treatment methods in order to achieve additive and/or synergistic effects. This review is intended to guide the decision-makers, researchers, and educators in using physical treatments to control hazards.
肉毒杆菌产生肉毒神经毒素（BoNTs），可引发一种罕见但可能致命的食物中毒，称为食源性肉毒中毒。本综述旨在提供有关该细菌、孢子、毒素和肉毒中毒的信息，并描述使用物理处理方法（如加热、加压、辐照和其他新兴技术）来控制食品中的这种生物危害。由于该细菌的孢子能够抵抗各种恶劣的环境条件，如高温，12个对数的A型孢子的热灭活仍然是食品商业灭菌的标准。然而，非热物理处理的最新进展提供了一种替代热灭菌的方法，但存在一些局限性。低剂量（<2 kGy）和中剂量（3 - 5 kGy）的电离辐照分别对营养细胞和孢子的对数减少有效；然而，需要非常高的剂量（>10 kGy）才能使BoNTs失活。高压处理（HPP）即使在1.5 GPa下也不能使孢子失活，需要结合加热才能达到目的。其他新兴技术也显示出对营养细胞和孢子有一定前景；然而，它们在[此处原文缺失相关内容]方面的应用非常有限。与细菌相关的各种因素（如营养阶段、生长条件、损伤状态、细菌类型等）、食品基质（如成分、状态、pH值、温度、水分活度等）以及方法（如功率、能量、频率、从源到目标的距离等）都会影响这些处理对[此处原文缺失相关内容]的效果。此外，不同物理技术的作用方式不同，这为组合不同的物理处理方法以实现累加和/或协同效应提供了机会。本综述旨在指导决策者、研究人员和教育工作者使用物理处理方法来控制[此处原文缺失相关内容]危害。
