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| Recent Progress in Application of Three Green Bacterial Decontamination Technologies in Foods |
| BAI Jing, ZHU Qiujin, XU Shitao, LIU Chunli, CHEN Yuqin, YANG Ruiying, LONG Jiuling |
| Guizhou Provincial Key Laboratory of Agricultural and Livestock Products Storage and Processing, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China |
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Abstract Microorganisms are an important factor affecting food quality and safety. Microbial contamination can not only result in a decline in food quality, but also cause foodborne diseases affecting consumers’ health. Therefore, it is of particular importance to focus on food safety, establish a food safety monitoring system, and take effective measures to reduce bacterial contaminants. This article summarizes the current status of the application of three green bacterial decontamination technologies, namely using lactic acid, slightly acidic electrolyzed water and cold plasma in foods, such as meat, eggs, fruits, vegetables, grains and oil. The advantages and disadvantages of these technologies are pointed out. This review provides a theoretical guidance for effectively reducing microbial contamination, ensuring food quality and solving quality problems associated with food production.
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2019, Vol. 33 
