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

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영문명
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
4,840

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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.

영문 초록

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

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APA

Hyemin Oh,Jeeyeon Lee. (2024).Psychrotrophic Bacteria Threatening the Safety of Animal-Derived Foods: Characteristics, Contamination, and Control Strategies. Food Science of Animal Resources, 44 (5), 1011-1027

MLA

Hyemin Oh,Jeeyeon Lee. "Psychrotrophic Bacteria Threatening the Safety of Animal-Derived Foods: Characteristics, Contamination, and Control Strategies." Food Science of Animal Resources, 44.5(2024): 1011-1027

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