Dhaliwal Harleen Kaur, Sonkar Shivani, V Prithviraj, Puente Luis, Roopesh M S
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
Departamento de Ciencias de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Av. Dr. Carlos Lorca Tobar 964, Independencia, Santiago 8380494, Chile.
Microorganisms. 2025 Mar 12;13(3):648. doi: 10.3390/microorganisms13030648.
The survival characteristics of bacterial pathogens, including spp., , and in foods with a low water activity () have been extensively examined and reported. Microbial attachment on the food-contact surfaces can result in cross-contamination and compromise the safety of low- foods. The bactericidal potential of various conventional and novel disinfection technologies has been explored in the dry food industry. However, the attachment behavior of bacterial pathogens to food-contact surfaces in low- conditions and their subsequent response to the cleaning and disinfection practices requires further elucidation. The review summarizes the elements that influence disinfection, such as the presence of organic residues, persistent strains, and the possibility of microbial biotransfer. This review explores in detail the selected dry disinfection technologies, including superheated steam, fumigation, alcohol-based disinfectants, UV radiation, and cold plasma, that can be used in the dry food industry. The review also highlights the use of several wet disinfection technologies employing chemical antimicrobial agents against surface-dried microorganisms on food-contact surfaces. In addition, the disinfection efficacy of conventional and novel technologies against surface-dried microorganisms on food-contact surfaces, as well as their advantages and disadvantages and underlying mechanisms, are discussed. Dry food processing facilities should implement stringent disinfection procedures to ensure food safety. Environmental monitoring procedures and management techniques are essential to prevent adhesion and allow the subsequent inactivation of microorganisms.
包括[具体菌种1]、[具体菌种2]、[具体菌种3]和[具体菌种4]在内的细菌病原体在低水分活度（aw）食品中的存活特性已得到广泛研究和报道。微生物附着在食品接触表面会导致交叉污染，并危及低水分活度食品的安全性。在干食品行业中，人们已经探索了各种传统和新型消毒技术的杀菌潜力。然而，细菌病原体在低水分活度条件下与食品接触表面的附着行为以及它们随后对清洁和消毒措施的反应仍需要进一步阐明。本综述总结了影响消毒的因素，如有机残留物的存在、持久性菌株以及微生物生物转移的可能性。本综述详细探讨了可用于干食品行业的选定干消毒技术，包括过热蒸汽、熏蒸、酒精基消毒剂、紫外线辐射和冷等离子体。本综述还强调了使用几种湿消毒技术，这些技术采用化学抗菌剂来处理食品接触表面上的表面干燥微生物。此外，还讨论了传统和新型技术对食品接触表面上表面干燥微生物的消毒效果，以及它们的优缺点和潜在机制。干食品加工设施应实施严格的消毒程序，以确保食品安全。环境监测程序和管理技术对于防止微生物附着并随后使其失活至关重要。
