肉禽及其制品中沙门氏菌失活建模的研究进展

Research Progress on Inactivation Modeling of Salmonella spp. in Poultry Meat and Its Derived Products

摘要:

沙门氏菌是常见的食源性致病菌，可引起人类的胃肠炎、败血症等疾病，严重者会危及生命安全。肉禽及其制品是消费者餐桌上必不可少的食材，然而在肉禽类的生长、运输、屠宰及其制品的加工、贮藏、销售过程中，极易受到沙门氏菌的污染，威胁消费者舌尖上的安全。预测微生物学中的失活模型能反映出传统的热处理、新兴的杀菌技术对肉禽及其制品中沙门氏菌的灭活效果。该研究首先对肉禽及其制品中沙门氏菌传统热失活、非热失活模型的最新研究进行论述；其次，考虑了亚致死损伤沙门氏菌的存在对失活模型建立的影响；再次，对单细胞失活的概率模型进行讨论；最后，对沙门氏菌在失活模型中的研究进行总结并提出建议，以期对未来制定食品质量和安全的管理方法提供理论参考。

Abstract:

Salmonella spp. is a common food-borne pathogen that can cause diseases in humans such as gastroenteritis and sepsis, and in severe cases, can endanger the life and safety. Poultrymeat and its derived products are indispensable food materials on consumers' tables. However, poultrymeat and its derived products are extremely susceptible to Salmonella spp. contamination during the growth, transportation and slaughter of poultry, as well as the processing, storage and sales of poultrymeat and its derived products, which is a threat to the safety of consumers. The inactivation model in predictive microbiology can reflect the inactivation effect of traditional heat treatment and emerging sterilization technologies on Salmonella spp. in poultrymeat and its derived products. This review firstly discussed the latest research on traditional thermal inactivation and non-thermal inactivation models of Salmonella spp. In poultry meat and its derived products. Secondly, the effects of the occurrence of sublethally injured Salmonella spp. on the establishment of the inactivation models were considered. Thirdly, the probability models of single cell inactivation were discussed. Finally, the research progress on inactivation models of Salmonella spp. in poultrymeat and its derived products is summarized then some suggestions are present, in order to provide a theoretical reference for the development of food quality and safety management methods in the future.