有效控制和灭活食源性致病菌是确保食品微生物安全和消费者健康的重要加工环节。为了改善食品安全问题并延长产品的保质期，获得更高质量或附加值的产品，食品工业正在向新兴的热和非热技术转型。这些技术的灭活机制主要通过破坏微生物维持正常生理功能所需的细胞形态和分子结构来实现，因此明确该作用机理对于技术的工艺优化和应用具有关键意义。本综述概述了几种常见食源性病原体的潜在风险，着重介绍了几种典型新型技术-包括欧姆加热、微波加热、脉冲电场、冷等离子体-的应用，详细阐述了这些技术在细胞和分子水平上的灭活机制，并指出了目前这些新型技术在食品灭菌加工中存在的问题以及未来发展中将面临的挑战。结论表明，对热效应和非热效应及其灭活机制的系统分析仍然具有挑战性。虽然不同的食源性病原体在细胞结构、防御和应激机制上有相似之处，但它们对物理环境的抗性不同。在加工过程中，很难确定灭活病原体的具体失活靶点。

Effective controlling or inactivating foodborne pathogens is an important process to ensure product microbiological safety and consumer health. In order to improve food safety issues and extend the shelf life of products to obtain higher quality or value-added products, the food industry is transitioning to emerging thermal and non-thermal technologies. The inactivation mechanism of these technologies is mainly realized by destroying the cellular morphology and molecular structure required by microorganisms to maintain normal physiological functions, therefore, clarifying the mechanism of action is of key significance for the process optimization and application of these technologies. This review provides an overview of the potential risks of several common foodborne pathogens, highlights the application of several typical new technologies (ohmic heating, microwave heating, pulsed electric field, cold plasma, etc.), and details the inactivation mechanisms of these technologies at the cellular and molecular levels, and points out the current problems and future challenges of these novel technologies in food sterilization processing. The conclusions suggest that the systematic analysis of thermal and non-thermal effects and their inactivation mechanisms remains challenging. Although different foodborne pathogens share similarities in cellular structure, defense and stress mechanisms, they differ in their resistance to the physical environment. It is difficult to identify specific inactivation targets for inactivating pathogens during processing.

2023年江苏省研究生科研与实践创新计划项目（KYCX23_2506）