foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-2-298-304foodsyst-489Research ArticleСтатьиModern biological methods of processing plant raw materials used to increase its storage capacityСовременные биологические способы обработки растительного сырья, применяемые для увеличения его хранимоспособностиhttps://orcid.org/0000-0002-7857-6785ПосокинаН. Е.PosokinaN. E.

Посокина Наталья Евгеньевна — кандидат технических наук, заведующая лабораторией, лаборатория технологии консервирования.

142703, Московская обл., Видное, Школьная ул., 78

Тел.: +7-926-367-75-07

Natalia E. Posokina - Candidate of Technical Sciences, Head of the Laboratory of Food Canning Technology, All-Russian Scientific Research Institute of Preservation Technology.

78, Shkol'naya Str., Vidnoe, 142703, Moscow region

Tel.: +7-926-367-75-07

n.posokina@fncps.ruhttps://orcid.org/0000-0002-2336-1816ЗахароваА. И.ZakharovaA. I.

Захарова Анна Ивановна — научный сотрудник, лаборатория технологии консервирования.

142703, Московская обл., Видное, Школьная ул., 78

Тел.: +7-903-187-14-08

Anna I. Zakharova - Researcher, Laboratory of Food Canning Technology, All-Russian Scientific Research Institute of Preservation Technology.

78, Shkol'naya Str., Vidnoe, 142703, Moscow region

Tel.: +7-903-187-14-08

a.zaharova@fncps.ruВсероссийский научно-исследовательский институт технологии консервированияРоссияAll-Russian Scientific Research Institute of Preservation TechnologyRussian Federation20241607202472298304Copyright © Posokina N.E., Zakharova A.I., 20242024Посокина Н.Е., Захарова А.И.Posokina N.E., Zakharova A.I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/489

Foodborne illnesses, mainly infectious, are a leading cause of morbidity and mortality worldwide. Pathogenic bacteria are present at virtually every stage of the food production chain, compromising company food safety programs and causing out-breaks of foodborne illnesses in various regions of the world. Finding new solutions that provide adequate microbiological stability to minimally processed foods is key to controlling bacterial pathogens that cause foodborne illnesses. The use of chemical and physical methods of food preservation often leads to a deterioration in their nutritional value, physical and organoleptic properties. Minimally processed foods produced without any radical preservation methods may be at particular risk of developing microorganisms, including pathogens. Low-temperature production processes and refrigerated storage promote the development of psychrophilic microorganisms; another threat is posed by high microbiological contamination of raw materials. To preserve the quality of food products, the most commonly used physicochemical methods include modified atmosphere packaging, membrane methods or ultrasound. Alternatively, biological methods can be used: bacteriophages and phage cocktails, bacteriocins, inactivation of plant tissue degradation enzymes, phytochemicals, edible coatings. Moreover, they can be used either individually to limit the growth of bacteria in the food environment, or in combination with other methods in order to achieve maximum effect. This article discusses the main biological methods of combating pathogenic bacteria most commonly found in the food environment. The purpose of this review was to consider existing biological methods for processing plant objects, as well as to identify the advantages and disadvantages of each method.

Болезни пищевого происхождения, главным образом инфекционные, являются основной причиной заболеваемости и смертности во всем мире. Патогенные бактерии присутствуют практически на каждом этапе цепочки производства продуктов питания, ставя под угрозу программы компаний по обеспечению безопасности пищевых продуктов и вызывая вспышки заболеваний пищевого происхождения в различных регионах мира. Поиск новых решений, обеспечивающих соответствующую микробиологическую стабильность пищевых продуктов с минимальной обработкой, является ключевым фактором в борьбе с бактериальными патогенами, вызывающими пищевые инфекции. Применение химических и физических методов консервирования пищевых продуктов часто приводит к ухудшению их пищевой ценности, физических и органолептических свойств. Пищевые продукты с минимальной обработкой, изготовленные без каких-либо радикальных методов консервации, могут подвергаться особому риску развития микроорганизмов, в том числе патогенных. Низкотемпературные производственные процессы и холодильное хранение способствуют развитию психрофильных микроорганизмов, другую угрозу представляет высокая микробиологическая обсемененность сырья. Для сохранения качества пищевых продуктов наиболее часто используются физико-химические методы, в том числе упаковка в модифицированной атмосфере, мембранные методы или ультразвук. Альтернативно могут быть применены биологические методы: бактериофаги и фаговые коктейли, бактериоцины, инактивация ферментов деградации растительной ткани, фитохимикаты, съедобные покрытия. При этом они могут использоваться как индивидуально для ограничения роста бактерий в пищевой среде, так и в сочетании с другими методами с целью достижения максимального эффекта. В данной статье рассмотрены основные биологические методы борьбы с болезнетворными бактериями, наиболее часто встречающимися в пищевой среде. Целью данного обзора являлось рассмотрение существующих биологических методов обработки растительных объектов, а также выявление преимуществ и недостатков каждого способа.

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The authors declare that there are no conflicts of interest present.