工业微生物2025，Vol.55Issue(5)：99-109,118,12.DOI:10.3969/j.issn.1001-6678.2025.05.031
化学抗菌剂对鲜切生菜微生物控制的研究进展及应用挑战
Research Progress and Application Challenges of Chemical Antimicrobials for Microbial Control in Fresh-cut Lettuce
摘要
Abstract
Fresh-cut lettuce,known for its green freshness,convenience,and rich nutritional value,has seen a rapid increase in demand within China's foodservice industry.Washing is the key step in controlling the microbial load on fresh-cut lettuce,with chemical washing methods such as sodium hypochlorite being the primary approach used in the industry.However,as sodium hypochlorite tends to form disinfection by-products,posing regulatory risks,the search for alternative antimicrobial agents has become a primary goal in the fresh-cut industry.This article reviews the antimicrobial effects of sodium hypochlorite washing on fresh-cut lettuce,and the formation of by-products.Additionally,it summarizes the recent alternative chemical antimicrobials,such as ozone,organic acids,peroxyacetic acid,chlorine dioxide,hydrogen peroxide,and polyhexamethylene guanidine,as well as natural antimicrobials like allyl-isothiocyanates,benzyl-isothiocyanates,chitosan,carvacrol,and reuterin.The washing efficacy,antibacterial mechanisms,and development trends of these agents for fresh-cut lettuce were evaluated;moreover,the effects of various antimicrobial combinations were summarized.The aim of this paper is to provide a theoretical reference for selecting chemical antimicrobials for fresh-cut lettuce and to offer scientific guidance for the green,sustainable development of the fresh-cut industry.关键词
鲜切生菜/清洗/化学抗菌剂/作用机制/局限性/应用前景Key words
fresh-cut lettuce/washing/chemical antimicrobials/antimicrobial mechanism/limitations/application prospects引用本文复制引用
周璐,赵准金,周立法,廖惠娟,林华利,夏雪娟..化学抗菌剂对鲜切生菜微生物控制的研究进展及应用挑战[J].工业微生物,2025,55(5):99-109,118,12.基金项目
上海市浦江人才计划项目(编号:23PJ1409600) （编号:23PJ1409600）
上海市大学生创新创业训练计划项目(编号:SH2024137). （编号:SH2024137）
