Research Progress of Disinfection and Sterilization in Cold Chain of Fresh Foods

被引：0
|
作者：
Li X. [1 ]
Meng Q. [1 ]
Zhao Y. [1 ]
Zhang L. [1 ]
Yang X. [1 ]
Liu C. [1 ]
机构：
[1] School of Energy and Building Engineering, Harbin University of Commerce, Harbin
来源：
Science and Technology of Food Industry | 2021年 / 42卷 / 11期
关键词：
cold chain; epidemic prevention and control; fresh foods; ozone sterilization technology; SARS-CoV-2; ultraviolet sterilization technology;
D O I：
10.13386/j.issn1002-0306.2021010017
中图分类号：
学科分类号：
摘要：
This paper outlines the disinfection and sterilization technologies which are suitable for the novel coronavirus pneumonia epidemic stage and can be used on the surface and outer packaging of fresh foods in the cold chain process, and discusses their existing problems, in order to provide a reference for the development of more secure and efficient disinfection technology, more efficient epidemic prevention and control. This paper mainly discusses the working principle of ozone sterilization technology and ultraviolet sterilization technology, the inactivation effect of SARS-CoV-2, the effect of fresh food preservation in the cold chain progress, the effectiveness of food packaging disinfection and its application status. This paper has shown that ozone sterilization technology and ultraviolet sterilization technology have positive effects on the inactivation of SARS-CoV-2, fresh food surface and outsourcing disinfection, which will have a great application prospects during the period of novel coronavirus pneumonia. However, due to the limited physical and chemical properties of ozone and ultraviolet light, the future research direction is to accelerate the coverage rate and evaporation time of ozone, avoid ultraviolet radiation damage to organic molecular structure of food stored at low temperature and explore the applicability of other cold sterilization technologies in the epidemic stage. © 2021 Chinese Journal of Urology. All rights reserved.
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页码：414 / 418
页数：4
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