Современные биологические способы обработки растительного сырья, применяемые для увеличения его хранимоспособности

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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