Oh Hyemin, Lee Jeeyeon
Risk Analysis Research Center, Sookmyung Women's University, Seoul 04310, Korea.
Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
Food Sci Anim Resour. 2024 Sep;44(5):1011-1027. doi: 10.5851/kosfa.2024.e70. Epub 2024 Sep 1.
Animal-derived foods, such as meat and dairy products, are prone to spoilage by psychrotrophic bacteria due to their high-water activity and nutritional value. These bacteria can grow at refrigerated temperatures, posing significant concerns for food safety and quality. Psychrotrophic bacteria, including , , and , not only spoil food but can also produce heat-resistant enzymes and toxins, posing health risks. This review examines the characteristics and species composition of psychrotrophic bacteria in animal-derived foods, their impact on food spoilage and safety, and contamination patterns in various products. It explores several nonthermal techniques to combat bacterial contamination as alternatives to conventional thermal methods, which can affect food quality. This review highlights the importance of developing nonthermal technologies to control psychrotrophic bacteria that threaten the cold storage of animal-derived foods. By adopting these technologies, the food industry can better ensure the safety and quality of animal-derived foods for consumers.
动物源性食品，如肉类和奶制品，由于其高水分活度和营养价值，容易受到嗜冷菌的污染而变质。这些细菌能在冷藏温度下生长，对食品安全和质量构成重大威胁。嗜冷菌，包括[具体菌种1]、[具体菌种2]和[具体菌种3]，不仅会使食物变质，还能产生耐热酶和毒素，带来健康风险。本综述探讨了动物源性食品中嗜冷菌的特征和种类组成、它们对食品变质和安全的影响以及在各类产品中的污染模式。同时研究了几种非热技术以对抗细菌污染，作为可能影响食品质量的传统热方法的替代方案。本综述强调了开发非热技术以控制威胁动物源性食品冷藏储存的嗜冷菌的重要性。通过采用这些技术，食品行业能够更好地确保为消费者提供安全和优质的动物源性食品。
