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食品中的致病菌污染是引起人类食源性疾病的主要原因之一。由于微生物传染源难以监测控制,因此利用高效无毒,绿色的抑菌剂来保障食品的品质已成为研究热点。文章结合国内外最新研究成果综述了食源性致病菌抑菌剂的种类及其抑制作用研究进展,旨在为天然抑菌剂的进一步开发应用提供参考依据。
Pathogens in food contamination is one of the main causes of human foodborne illness. As the source of microbial infection is difficult to monitor and control, the use of highly effective non-toxic and green antibacterial agents to protect the quality of food has become a research hotspot. The article reviews the latest research results at home and abroad reviewed the research progress on the types and inhibitory effects of foodborne pathogenic bacteriostats and aims to provide reference for the further development and application of natural bacteriostats.