Bacterial membranes: the effects of chill storage and food processing. An overview

被引：126

作者：

Russell, NJ ^{[1
]}

机构：

[1] Imperial Coll, Dept Agr Sci, Ashford TN25 5AH, Kent, England

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2002年 / 79卷 / 1-2期

关键词：

membranes; chill storage; food-poisoning bacteria; food spoilage; psychrotrophs; cold-adapted microorganisms; cold adaptation mechanisms; food preservation;

D O I：

10.1016/S0168-1605(02)00176-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The shelf life of food is extended by refrigeration because the metabolic processes of food-associated microorganisms are slowed by the lowered temperature. Nonetheless, cold-adapted psychrotrophic food-poisoning and food-spoilage bacteria remain a concern because they possess cold-adapted proteins and membrane lipids that facilitate growth at low temperatures. The use of membrane-disrupting novel preservation techniques, such as ultrasound, high hydrostatic pressure or pulsed electric field, offer the potential for an extension of shelf life. This review considers the interacting and potentially synergistic effects of chill storage or mild heat treatment on membrane properties, with the disruptive effects of membrane-targeted physical treatments. (C) 2002 Elsevier Science B.V. All rights reserved.

引用

页码：27 / 34

页数：8

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