冷链食品的低温环境能有效抑制病原微生物的增殖，但对嗜冷菌等特种病原菌的抑制及灭活作用有限，存在食品安全隐患。随着食品非热加工技术的飞速发展，冷链食品领域的非热物理杀菌技术研究已成为当前热点。非热物理杀菌技术包括辐照、紫外线、臭氧、高压电场、脉冲磁场、低温等离子体处理等。基于其高效杀菌且处理过程中无热效应的特性，非热物理杀菌技术可有效解决果蔬、生鲜肉品以及奶制品等冷链食品腐败菌的低温消杀及品质损耗减少的挑战。该文重点从作用机理、对细菌微生物的消杀效果以及品质影响等角度，阐述非热物理杀菌技术在冷链食品中应用的研究进展，并归纳总结了多种非热物理杀菌技术协同下的应用效果以及发展趋势，为未来冷链食品的高效安全杀菌技术研发与应用提供参考。

The low temperature environment of cold chain food effectively inhibits the proliferation of pathogenic microorganisms, but its inhibition and inactivation effects on special pathogenic bacteria such as psychrophilic bacteria are limited, and there are potential food safety hazards. With the rapid development of non-thermal food processing technology in the food industry, research on non-thermal physical sterilization technologies in the field of cold chain food has currently become a hotspot. Non-thermal physical sterilization methods include irradiation, ultraviolet rays, ozone, highvoltage electric field, pulsed magnetic field, and low-temperature plasma treatment. Based on the characteristics of efficient sterilization and no thermal effect during processing, non-thermal physical sterilization technologies can effectively resolve the challenges related to low-temperature bacterial sterilization and quality loss reduction for the cold chain foods such as fruits and vegetables, fresh meat and dairy products. In this paper, a focus is placed on the research progress of the application of non-thermal physical sterilization technologies in cold chain food from the perspectives of the mechanism of action, sanitizing effect on bacteria and microorganisms, and impact on quality. Furthermore, the synergistic application effects and development trends of various non-thermal physical sterilization technologies are summarized herein to provide a reference for the research, development and application of efficient and safe sterilization technologies for cold chain food in the future.

中国博士后科学基金项目（2022T150503；2021M702541）；天津市科技计划重大项目（22ZXJBSN00010）；国家自然科学基金项目（51906178）