真菌是乳制品常见污染物,其生长造成产品缺陷（如感官异常）、安全风险（生物胺和真菌毒素）。预防、控制技术污染可有效避免企业损失。预防方法包括良好生产和卫生规范、空气过滤和净化系统。控制方法包括灭活处理、温度控制、气调包装。生物保护剂也可抑制真菌增殖、延长贮藏期。本文综述当前预防、控制技术在乳制品的应用。
Fungus are common pollutants in dairy products,and their growth can cause product defects（such as sensory abnormalities） and safety risks（biogenic amines and mycotoxins）.Through certain prevention and control techniques can effectively avoid losses for enterprises.Preventive methods include good production and hygiene practices,air filtration and purification systems,while control methods include inactivation treatment,temperature control,and modified atmosphere packaging.In addition,biological protectants can also achieve the goal of inhibiting fungus proliferation and extending storage life.This paper reviewed the current application of prevention and control technologies in dairy products.
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