超声技术抑制微生物生物膜污染：机制、影响因素及其在肉及肉制品中的应用

由微生物生物膜污染所造成的疾病爆发会导致重大公共卫生问题发生。为抑制生物膜污染，食品工业目前广泛应用的方法包括热处理、添加化学杀菌剂等传统方法。但是热处理会导致肉及肉制品等食品的营养物质流失，并破坏产品的质构、风味特性，而化学杀菌剂的添加不符合当前安全健康的消费理念。此外，生物膜特有的结构和功能特性赋予其抵抗环境胁迫的能力，因而对大多数化学杀菌剂具有一定的抗性。因此，寻找安全、高效的抑制生物膜手段是目前食品行业亟待解决的问题。超声技术作为一种非热处理方法用于抑制生物膜污染越来越受到关注。与传统的杀菌技术相比，超声技术不仅具有操作简便、节约能源和延长食品货架期等特点，并且在保持食品感官、功能特性及营养价值方面起到了非常重要的作用。本文综述生物膜形成的机制、代谢过程及影响因素，并且对超声技术进行概述，在此基础上介绍了超声技术抑制微生物生物膜污染机制及影响因素，最后讨论了超声技术在肉及肉制品中的应用和对未来的展望。

Inhibition of Microbial Biofilm Contamination by Ultrasonic Technology: Mechanism,Influential Factors and Application to Meat and Meat Products

Disease outbreaks caused by microbial biofilm contamination can cause major public health problems. The traditional methods such as heat treatment and addition of chemical bactericides are currently widely used to inhibit biofilm contamination in the food industry. However, heat treatment will cause the loss of nutrients in foods such as meat and meat products, and will destroy the texture and flavor characteristics of the products. Addition of chemical fungicides does not conform to the current safe and healthy consumption concept. In addition, the unique structural and functional properties of biofilms enable it to resist environmental stress and thus to most chemical bactericides. Therefore, finding a safe and efficient method to inhibit biofilm is an urgent problem in the food industry. The application of ultrasound technology as a nonheat treatment method for inhibiting biofilm pollution has attracted more and more attention. Compared with the traditional sterilization technology, ultrasonic technology not only has the advantages of simple operation, energy saving and extending food shelf life, but also plays a very important role in maintaining the sensory characteristics, functional characteristics and nutritional value of foods. This article reviews the mechanism, metabolic process and influential factors of biofilm formation, and provides an overview of ultrasound technology. Furthermore, the mechanism and influential factors of inhibit the inhibition of microbial biofilm contamination by ultrasound technology are described. Finally, the recent application of ultrasound technology in meat and meat products and future prospects are discussed.