肉制品微生物污染现状与化学消毒剂防控研究进展

Abstract： Meat productsare rich in nutrients andaresusceptibleto microbialcontaminationand eventual spoilageduring farming，slaughtering，procesingand transportation.Foodsafety incidentscausedby microbialcontamination have become afocusof atention.Chemical disinfectants have broad-spectrumand eficient bactericidal effectsandhavebecome the preferred meansof disinfection inmany farming，slaughtering and processingfacilities.Thispaper firstlyintroduces the common microbial species in meat products atvarious stages from slaughtering to procesing and theirsources and hazards， as wellas the formation mechanism and resistanceof bacterial biofilm.Theapplication effctivenessand mechanismsof actionof chlorine-containing，peroxide-containingandquaternary ammonium-containing disinfectants are alsodiscused. Furthermore，the limitations of the applicationof diferenttypes of disinfectants are explored and recommendations are made.Various sterilization approaches have better effect when used together than used separately.This review aims to provide theoreticalreferences forthedevelopmentofmicrobialcontrolanddisinfectiontechnologiesthroughoutthemeat products industry chain.

Keywords： meat products; microorganisms; disinfectants; biofilm

DOI：10.7506/rlyj1001-8123-20250520-158

中图分类号：TS251.8 文献标志码：A 文章编号：1001-8123（2026）05-0082-08

近年来，人们生活水平不断提升，食品安全问题日益受到社会各界的广泛关注。（剩余22651字）