基于食品冷链的果蔬类农产品的安全问题研究 文献翻译

文献翻译（2010届本科）学院食品学院专业食品科学与工程（物流工程）班级高地一班姓名XXX学号XXX指导教师XXX2010年5月EMERGINGTECHNOLOGIESFORKEEPINGMICROBIALANDSENSORYQUALITYOFMINIMALLYFRESHPROCESSEDFRUITSANDVEGETABLESTHEEMPHASISINPOSTHARVESTFRUITPROTECTIONAGAINSTQUALITYATTRIBUTESLOSSES,PHYSIOLOGICALDISORDERS,DISEASESANDINSECTSHASSHIFTEDFROMUSINGAGROCHEMICALSTOVARIOUSALTERNATIVETECHNIQUES,INCLUDINGBIOLOGICALCONTROL,CULTURALADAPTATIONSANDPHYSICALMETHODSSUCHASCONTROLLEDATMOSPHERECA,MAPANDIRRADIATIONGIVENTHERESTRICTIONSOFCHEMICALUSEINPLANTFOODSANDBECAUSEMANYOFTHEMCAUSEECOLOGICALPROBLEMSORAREPOTENTIALLYHARMFULTOHUMANSANDMAYBEWITHDRAWNFROMUSE,THEADVANTAGEOFTHESEALTERNATIVETECHNIQUESISTHATNOCHEMICALSAREINVOLVEDARTS,1995GRAHAMANDSTEVENSON,1997REDDYETAL,1998MATHREETAL,1999SANZETAL,1999DAUGAARD,2000HARKERETAL,2000MARQUENIEETAL,2003ADDITIONALLY,PRESERVATIONTECHNIQUESAREBECOMINGMILDERINRESPONSETODEMANDSOFCONSUMERSFORHIGHERQUALITY,MORECONVENIENTFOODSTHATARELESSHEAVILYPROCESSEDANDPRESERVEDANDLESSRELIANTONCHEMICALPRESERVATIVESABEEANDWOUNTERS,1999THEUNIQUEWAYTOASSUREMICROBIALANDSENSORYQUALITYOFMINIMALLYFRESHPROCESSEDPLANTPRODUCTSRELIESONREFRIGERATEDSTORAGEANDDISTRIBUTION,ALTHOUGHCOMBINATIONOFREFRIGERATIONANDSUBINHIBITORYPRESERVATIONTECHNIQUESCOULDPROLONGTHEIRSHELFLIFEASMENTIONEDABOVE,MANYNONCONVENTIONALMETHODSARENOWBEINGINVESTIGATEDHOWEVER,THEREARESOMELIMITATIONSTOTHEIRAPPLICATIONSINCESOMEMETHODSARENOTAPPLICABLETOFRESHCUTFRUITSANDVEGETABLESBECAUSEOFDAMAGETOPLANTTISSUEBUTONLYTOLIQUIDFOODSSUCHASFRUITJUICESCARLINANDNGUYENTHE,1997THEREFORE,INTHISSECTIONTHOSETECHNIQUESTHATCANBEUSEDTOPRESERVEFRESHPROCESSEDPLANTFOODSWILLBEREVISEDTHEMOSTCRITICALSTEPINTHEPRODUCTIONCHAINOFMINIMALFRESHPROCESSINGOFFRUITSANDVEGETABLESISWASHINGDISINFECTIONFORTHISREASON,SPECIALATTENTIONTOTHEALTERNATIVESANITIZINGAGENTSASWELLASTHENEWTECHNOLOGIESFORDISINFECTIONOFTHESECOMMODITIESWILLBEGIVENTODEVELOPORIMPROVEWASHINGANDSANITIZINGTREATMENTS,SPECIALATTENTIONSHOULDBEPAIDTOTHECOMPATIBILITYOFTREATMENTSWITHCOMMERCIALPRACTICES,COST,ABSENCEOFINDUCEDADVERSEEFFECTSONPRODUCTQUALITYANDTHENEEDFORREGULATORYAPPROVALANDCONSUMERACCEPTANCESAPERS,2001SOMEALTERNATIVESTOSANITIZINGAGENTSAREO3,CLO2,PERACETICACIDABOUT90100PPM,H2O2,ORGANICACIDSACETIC,LACTIC,CITRIC,MALIC,SORBICANDPROPIONICACIDSAT300500MG/ML,ELECTROLYSEDWATER,RADIOFREQUENCY,HOTWATERTREATMENTSANDUVCRADIATIONADAMSETAL,1989MASSON,1990CASTAERETAL,1996TOMSBARBERNETAL,1997DELAQUISETAL,1999,2000,2004SAPERS,2001SUSLOW,2002JACXSENS,2002AGUAYO,2003ALLENDE,20031HYDROGENPEROXIDETREATMENTSOFHYDROGENPEROXIDEH2O2SEEMTOBEAPROMISINGALTERNATIVETOCHLORINEFORDISINFECTINGMINIMALLYFRESHPROCESSEDVEGETABLESSOLIVAFORTUNYANDMARTNBELLOSO,2003H2O2ISGENERALLYRECOGNIZEDASSAFEGRASFORSOMEFOODAPPLICATIONS,BUTHASNOTYETBEENAPPROVEDASANANTIMICROBIALWASHITDOESNOTPRODUCERESIDUESSINCEITISRAPIDLYDECOMPOSEDBYTHEENZYMECATALASETOWATERANDO2SAPERS,2001VARIOUSEXPERIMENTALANTIMICROBIALAPPLICATIONSOFH2O2FORFOODSHAVEBEENDESCRIBED,INCLUDINGPRESERVATIONOFVEGETABLESALADS,BERRIESANDFRESHCUTMELONSHAGENMAIERANDBAKER,1997SINCEITREDUCESMICROBIALPOPULATIONSANDEXTENDSTHESHELFLIFEWITHOUTCAUSINGLOSSOFQUALITYSAPERSANDSIMMONS1998RECOMMENDEDITSUSEFORFRESHCUTMELONASITEXTENDEDTHESHELFLIFEFOR45DAYSINCOMPARISONTOCHLORINETREATMENTSHOWEVER,THEYDEMONSTRATEDTHATH2O2ISINJURIOUSTOSOMECOMMODITIES,CAUSINGBLEACHINGOFANTHOCYANINSINMECHANICALLYDAMAGEDBERRIESH2O2VAPOURDELAYEDORREDUCEDTHESEVERITYOFBACTERIALSOFTROTINFRESHPROCESSEDCUCUMBER,GREENBELLPEPPERANDZUCCHINI,BUTNOEFFECTONSPOILAGEOFFRESHCUTBROCCOLIWASFOUNDHAGENMAIERANDBAKER,1997ADDITIONALLY,ANEXTENDEDSHELFLIFEWASFOUNDINFRESHPROCESSEDCUCUMBERS,GREENBELLPEPPERSANDZUCCHINIAFTERWASHINGINA510PERCENTSOLUTIONOFH2O2FOR2MINSAPERSANDSIMMONS,1998ITMEANSTHATTHEAPPLICABILITYOFH2O2TOABROADRANGEOFMINIMALLYFRESHPROCESSEDVEGETABLESSHOULDBEDETERMINED,ESPECIALLYWITHCOMMODITIESTHATARESUBJECTTORAPIDSPOILAGE2ACIDICELECTROLYSEDWATERTHISISANEWDISINFECTANTTECHNIQUEFORFRESHPRODUCETHATHASBEENSHOWNTOBEEFFICIENTDUETOITSANTIMICROBIALANDANTIVIRALACTIVITIESFORFRUITANDVEGETABLESIZUMI,1999KOSEKIANDITOH,2000ELECTROLYSISOFWATERCONTAININGASMALLAMOUNTOFSODIUMCHLORIDEGENERATESAHIGHLYACIDICHYPOCHLOROUSACIDSOLUTIONCONTAINING10100PPMOFAVAILABLECHLORINEKOSEKIETAL2001FOUNDTHATACIDICELECTROLYSEDWATERPH26,OXIDATIONREDUCTIONPOTENTIAL,1140MV30PPMOFAVAILABLECHLORINEREDUCEDVIABLEAEROBESINSHREDDEDLETTUCEBY2LOGCFU/GWITHIN10MIN,SHOWINGAHIGHERDISINFECTANTEFFECTTHANOZONATEDWATERTHEYREPORTEDTHATTHEUSEOFTHISNEWTECHNIQUECOULDBEAPPLICABLEFORFOODFACTORYHYGIENE,MEANINGTHATTHEUSEOFACIDICELECTROLYSEDWATERATHOMEORRESTAURANTKITCHENJUSTBEFOREEATINGFRESHFRUITSANDVEGETABLESCOULDPREVENTPOISONINGACCORDINGTOTHIS,PARKETAL2002REPORTEDPOPULATIONREDUCTIONSONLETTUCELEAVESEXCEEDING249LOGUNITSFORECOLIO157H7ANDLMONOCYTOGENESANDHORTONETAL1998REPORTEDPOPULATIONREDUCTIONSOFECOLIO157H7ONAPPLESOF3746LOGUNITSCFU/GHOWEVER,IZUMI1999ONLYFOUND1LOGUNITCFU/GREDUCTIONINTHEMICROBIALPOPULATIONOFFRESHCUTVEGETABLES3CHLORINEDIOXIDECHLORINEDIOXIDECLO2ISASTRONGOXIDIZINGAGENTABOUT25TIMESTHEOXIDATIVECAPACITYOFCHLORINEHAVINGABROADBIOCIDEEFFICACYSINGHETAL,2002,INCLUDINGAGOODBIOFILMPENETRATIONTODAT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