阪崎克罗诺杆菌（Cronobacter sakazakii）是一种重要的条件致病菌，感染新生儿和早产儿中会引起危及生命的疾病包括坏死性小肠结肠炎（NEC）、败血症和脑膜炎，致死率高达40%~80%。因其特有的致病性、生物膜形成能力，而能在食品加工生产过程中长期存活，具有潜在的食品安全风险。本文综述并对比了近5年关于阪崎克罗诺杆菌物理防控（如脉冲电场、微波、高压、射频、紫外光、真空干燥等）和化学防控方法（如植物提取物及衍生成分、生物活性肽/乳及乳制品衍生成分、碳水化合物等）的相关研究，综合讨论了各种防治方法及其抑菌效果。然而，每种控制方法在其剂量和应用方法方面都有其局限性，已有研究物理化学和防控之间的协同效应，这可能有助于确保食物不含病原体。

Cronobacter sakazakii is an important conditional pathogen that causes life-threatening diseases including necrotizing small intestinal colitis (NEC), septicaemia and meningitis in newborns and premature infants, with a mortality rate of 40% to 80%. It is a potential food safety risk due to its unique pathogenicity, biofilm-forming ability, and ability to survive for long periods of time during food processing and production. This paper was reviewed and compared relevant studies in the last five years on the physical control of C. sakazakii (e.g. pulsed electric field, microwave, high voltage, radio frequency, ultraviolet light, vacuum drying, etc.) and chemical control methods (e.g. plant extracts and derived components, bioactive peptides/milk and dairy derived components, carbohydrates, etc.), and discussed various control methods and their inhibition effects in a comprehensive manner. However, each control method has its limitations in terms of its dose and method of application, and synergistic effects between physicochemical and control have been investigated, which may help to ensure that food is pathogen free.

国家自然科学基金委员会青年科学(81803698；31800328)