阪崎克罗诺杆菌（Cronobacter sakazakii）是一种重要的条件致病菌，容易感染新生儿和早产儿并引起坏死性小肠结肠炎（NEC）、败血症和脑膜炎，其致死率高达40%~80%。因其特有的致病性、生物膜形成能力，同时对高渗透压、低pH、高温、氧化、干燥等有较强的抵抗力，可以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。该研究综述并对比了近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，已有的物理和化学防控之间的协同效应，这可能有助于降低食物中不含阪崎克罗诺杆菌的风险。

Cronobacter sakazakii, an important conditional pathogen that causes life-threatening necrotizing enterocolitis, septicemia, and meningitis in newborns and premature infants, result in a mortality rate of 40%~80%. Moreover, its unique pathogenicity, ability to form biofilms, strong resistance to high osmotic pressure, low pH, high temperature, oxidation, and drying, and the capability of surviving for long periods of time during food processing and production render it a potential food safety risk factor. Herein, relevant studies conducted in the last five years on the various physical (such as pulsed electric field, microwave, high voltage, radio frequency, ultraviolet light, and vacuum drying) and chemical (such as plant extracts and derived components, bioactive peptides/milk and dairy-derived components, carbohydrates) methods used to control C. sakazakii were reviewed and compared, and their inhibition effects were discussed in a comprehensive manner. Each control method has its limitations in terms of dose and method of application. Further investigations on the possible synergistic effects between the physical and chemical control methods may help toward reducing the risk of food contamination by this pathogen.

国家自然科学基金项目（81803698；31800328）