Research Progress on the Application of Non-thermal Physical Sterilization Technology in Cold Chain Food
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Abstract:
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.
