Psychrotrophic Bacteria Threatening the Safety of Animal-Derived Foods: Characteristics, Contamination, and Control Strategies

• 발행기관: 한국축산식품학회
• 저자명: Hyemin Oh Jeeyeon Lee
• 간행물 정보: 『Food Science of Animal Resources』제44권 제5호, 1011~1027쪽, 전체 17쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.08.31

국문 초록

Animal-derived foods, such as meat and dairy products, are prone to spoilage by psychrotrophic bacteria due to their high-water activity and nutritional value. These bacteria can grow at refrigerated temperatures, posing significant concerns for food safety and quality. Psychrotrophic bacteria, including Pseudomonas, Listeria, and Yersinia, not only spoil food but can also produce heat-resistant enzymes and toxins, posing health risks. This review examines the characteristics and species composition of psychrotrophic bacteria in animal-derived foods, their impact on food spoilage and safety, and contamination patterns in various products. It explores several nonthermal techniques to combat bacterial contamination as alternatives to conventional thermal methods, which can affect food quality. This review highlights the importance of developing nonthermal technologies to control psychrotrophic bacteria that threaten the cold storage of animalderived foods. By adopting these technologies, the food industry can better ensure the safety and quality of animal-derived foods for consumers.

목차

Introduction

Characteristics of Psychrotrophic Bacteria

Contamination of Animal-Derived Foods due to Psychrotrophic Bacteria

Reduction of Psychrotrophic Bacteria in Animal-Derived Foods

Conclusion

References

키워드

animal-derived foods psychrotrophic bacteria prevalence nonthermal techniques food safety