Preliminary Exploration of Non-Destructive Testing Method for Milk Microorganisms Based on Ultra-High Pressure Treatment

乳中微生物的灭活效果是保证产品品质的重要因素。超高压加工技术因其能较好保持食品原有的色、香、味及营养成分而被广泛应用。为提高检测效率及高效适应市场，及时、快速地将无损检测技术引入超高压杀菌，具有重要意义。本文综述了超高压灭菌技术在乳制品方面的研究现状和荧光光谱技术在微生物检测方面的应用，为实施一体化高效超高压杀菌检测设备在控制食品微生物污染和保障食品安全起指导性作用。The inactivation effect of microorganisms in milk is an important factor to ensure product quality. Ultra-high pressure processing technology has been widely used because it can better maintain the original color, aroma, taste and nutritional components of food. In order to improve the detection efficiency and adapt to the market efficiently, it is of great significance to introduce non-destructive testing technology into ultra-high pressure sterilization in a timely and rapid manner. This article reviews the research status of ultra-high pressure sterilization technology in dairy products and the application of fluorescence spectroscopy technology in microbial detection, which plays a guiding role in the implementation of integrated high-efficiency ultra-high pressure sterilization and detection equipment in controlling food microbial contamination and ensuring food safety.