Research Progress on Sublethally Injured of Microorganisms Induced by Non-thermal Processing Technologies and Its Control Methods

In recent years, non-thermal processing technologies have been received great attentions for their potential application in food sterilization and preservation. However, various studies have showed that some non-thermal processing can cause sublethal injury of microbial cells. Sublethal injury of mi...

Full description

Saved in:
Bibliographic Details
Published inShipin gongye ke-ji Vol. 44; no. 5; pp. 459 - 465
Main Authors Bohua WANG, Qisen XIANG, Yanhong BAI
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.03.2023
Subjects
control
microorganisms
non-thermal processing technology
sublethal injury
Online AccessGet full text

Cover

More Information
Summary:In recent years, non-thermal processing technologies have been received great attentions for their potential application in food sterilization and preservation. However, various studies have showed that some non-thermal processing can cause sublethal injury of microbial cells. Sublethal injury of microorganisms refers to a physiological state in-between life and death, which may represent a potential risk for food safety. This article aimed to review the latest research progress in the formation of sublethally injured microorganisms induced by non-thermal processing technologies, such as pulsed electric field, high-pressure carbon dioxide, cold plasma, and high hydrostatic pressure. In addition, the detection and control methods of sublethally injured microbial cells are also reviewed in this article. Finally, the prospects for future research in the area are also discussed. This review provides a theoretical basis for the research of sublethal injury microorganisms and their control techniques.
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2022040292