Recent Progress in Hazards and Control of Clostridium perfringens in Foods

被引：1

作者：

Ren H. ^{[1
]}

Li M. ^{[1
]}

Zhu Y. ^{[1
]}

Zhao G. ^{[1
]}

Zhao L. ^{[1
]}

Wu H. ^{[1
]}

Xiao K. ^{[1
]}

Cui W. ^{[1
]}

机构：

[1] College of Food Science and Technology, Henan Agricultural University, Zhengzhou

来源：

Shipin Kexue/Food Science | 2021年 / 42卷 / 07期

关键词：

Clostridium perfringens; Foodborne pathogen; Hazard control; Spores;

D O I：

10.7506/spkx1002-6630-20200325-363

中图分类号：

学科分类号：

摘要：

Clostridium perfringens is a Gram-positive anaerobic spore-forming pathogen that is widely distributed in the environment and the gastrointestinal tract of animals and humans.It can break down sugars in muscles and connective tissues to produce large amounts of gas and can form capsules.It can grow with low environmental requirements and is a common pathogen in nature.This bacterium, a major food spoilage bacterium, can form spores as a hypopus under environmental stress such as low temperature, water deficiency and nutrient deficiency, which has strong resistance to adversity.Its spores can survive in the sterilization process.Therefore, controlling contamination of C.perfringens has become a widespread concern in the field of food research.In this article, the characteristics and hazards of C.perfringens are summarized systematically and the physical and chemical methods used for controlling C.perfringens pollution are described in detail.Besides, the current research hotspots are discussed.The aim of this review is to provide the theoretical foundation for further studies to control the hazards of C.perfringens, improve food safety and promote the healthy development of the meat products industry.The information gathered here is of important practical significance for the food processing industry. © 2021, China Food Publishing Company. All right reserved.

引用

页码：352 / 359

页数：7

共 69 条

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