随着人们的生活水平的提高，对于食品卫生安全也有了新的要求，对于某些食品，食用前是需要杀菌的。食品杀菌就是以食品原料、加工品为对象，通过对引起食品变质的主要因素——微生物的杀菌及除菌，达到食品品质的稳定化，有效延长食品的保质期，并因此降低食品中有害细菌存活数量，避免活菌的摄入引起人体（通常是肠道）感染或预先在食品中产生的细菌毒素导致人类中毒。
With the improvement of people’s living standards, there are also new requirements for food hygiene and safety. For certain foods, sterilization is required before consumption. Food sterilization refers to the use of food raw materials and processed products as the target, through the sterilization and sterilization of microorganisms, which are the main factors causing food spoilage, to achieve the stability of food quality, effectively extend the shelf life of food, and thus reduce the number of harmful bacteria in food, avoiding the ingestion of live bacteria that can cause human (usually intestinal) infections or bacterial toxins produced in food that can lead to human poisoning.
1、食品杀菌食品安全是一个系统工程，需要一一列出分析解决，即使种类多而杂，但受污染途径却一样，主要为外界污染及自身污染。
食品安全（food safety）指食品无毒、无害，符合应当有的营养要求，对人体健康不造成任何急性、亚急性或者慢性危害。
注：本文仅列出当今世界最先进、最常用的杀菌技术及解决方案。
2、外界污染食品在加工过程中受到除自身原料、半成品以外的微生物污染，如水中细菌污染，空气中细菌二次污染，员工手部、设备、容器、工具、周转箱等二次交叉感染，包装材料被污染等。
- Food sterilization and food safety is a systematic project that requires analysis and resolution one by one. Even though there are many types and complexities, the pathways of contamination are the same, mainly external pollution and self pollution.
Food safety refers to food that is non-toxic, harmless, meets the necessary nutritional requirements, and does not cause any acute, subacute, or chronic harm to human health.
Note: This article only lists the most advanced and commonly used sterilization technologies and solutions in the world today.
- During the processing of food, it is contaminated by microorganisms other than its own raw materials and semi-finished products, such as bacterial contamination in water, secondary bacterial contamination in air, secondary cross infection of employees’ hands, equipment, containers, tools, turnover boxes, etc., and contamination of packaging materials.
一 超高压杀菌
原理：食品超高压杀菌(高静水压杀菌)是食品物料以某种方式包装完好后，放人液体介质(通常是食用油、甘油、油与水的乳液)中，100～1000 MPa压力下作用一定时间后，使之达到灭菌的要求。所以，超高压可以在保留食品原有生鲜风味和营养，不产生异味的情况下使蛋白质、淀粉之类的高分子物质形成不同于热法所产生的凝胶或凝固物。
优点：这种经过超高压处理过的产品，可以充分保持食品原料原有的色、香、味和营养成分，从而延长产品的保质期。超高压处理过的果汁，其颜色、风味、营养与未经加压处理的新鲜果汁几乎无任何差别。
缺点：超高压杀菌技术由于处理过程压力很高，食品中压敏性成4分会受到不同程度的破坏。其过高的压力使得能耗增加，对设备要求过高；且超高压装置初期投入成本比较高，不利于工业化推广。
One Ultra high pressure sterilization
Principle: Food ultra-high pressure sterilization (high hydrostatic pressure sterilization) is to put food materials into liquid medium (usually edible oil, glycerin, lotion of oil and water) after they are packaged in a certain way, and make them reach the sterilization requirements after acting for a certain time under the pressure of 100-1000 MPa. Therefore, ultra-high pressure can make macromolecular substances such as protein and starch form gel or coagulate different from those produced by thermal method while retaining the original fresh flavor and nutrition of food without producing odor.
Advantages: This product, which has undergone ultra-high pressure treatment, can fully maintain the original color, aroma, taste, and nutritional components of food ingredients, thereby extending the shelf life of the product. The color, flavor, and nutrition of juice treated with ultra-high pressure are almost identical to fresh juice without pressure treatment.
Disadvantage: Ultra high pressure sterilization technology can cause varying degrees of damage to the pressure sensitivity of food due to the high processing pressure. Its excessive pressure increases energy consumption and places too high demands on equipment; Moreover, the initial investment cost of ultra-high pressure devices is relatively high, which is not conducive to industrial promotion.
二 巴氏杀菌
原理：巴氏杀菌是指温度比较低的热处理方式，一般在低于水沸点温度下进行。
现用的巴氏杀菌方法一般有两种：一是加热到61.1～65.6摄氏度之间；二是加热到71.7～97摄氏度。
优点：在规定时间内对食品进行加热处理，达到杀死微生物营养体的目的，是一种既能达到消毒目的又不损害食品品质的方法。
缺点：由于巴氏消毒法所达到的温度低，故达不到无菌的程度。
Two pasteurization
Principle: Pasteurization refers to a relatively low temperature heat treatment method, usually carried out below the boiling point of water.
There are generally two methods of pasteurization currently used: one is to heat it to between 61.1 and 65.6 degrees Celsius; The second is to heat it to 71.7-97 degrees Celsius.
Advantages: Heating food within a specified time to kill microbial nutrients is a method that can achieve disinfection without compromising food quality.
Disadvantage: Due to the low temperature achieved by the pasteurization method, it cannot reach the level of sterility.
三 超高温瞬间杀菌
原理：超高温杀菌简称UHT杀菌。一般加热温度为125～125 ℃，加热时间2～8 秒，加热后产品达到商业无菌要求的杀菌过程称为UHT杀菌。
超高温杀菌在奶瓶消毒机、洗碗机、消毒碗柜、洗衣机（带除菌功能）、蒸汽拖把等家电中被广泛应用。比如一些洗衣机会提供高温洗涤的功能，达到除菌的目的。
优点：杀菌时间短，使产品达到较长保质期，一般可以达到180天以上。
缺点：由于温度过高，对食品的外观、味道和营养价值会产生一定的不良影响。
Three ultra-high temperature instant sterilization
Principle: Ultra high temperature sterilization, abbreviated as UHT sterilization. The general heating temperature is 125-125 ℃, and the heating time is 2-8 seconds. The sterilization process in which the product meets commercial sterile requirements after heating is called UHT sterilization.
Ultra high temperature sterilization is widely used in household appliances such as bottle disinfection machines, dishwashers, disinfection cabinets, washing machines (with sterilization function), and steam mops. For example, some washing machines provide high-temperature washing function to achieve the purpose of sterilization.
Advantages: Short sterilization time, allowing the product to reach a longer shelf life, generally exceeding 180 days.
Disadvantage: Due to high temperature, it can have certain adverse effects on the appearance, taste, and nutritional value of food.
四 紫外线杀菌
原理是利用紫外线的辐射作用，用灯管直接照射细菌使其发生光化学反应，从而抑制DNA的复制而消灭细菌，另外，空气在紫外线照射下产生的臭氧（O3），臭氧也具有一定的杀菌作用。
优点：现在越来越多的家电也开始应用，比如一些洗碗机就加入了紫外线杀菌的功能，用来达到更好的餐具消毒目的。
缺点：紫外线对人体皮肤，尤其是眼睛有杀伤作用，以往只在专业的消毒设备中应用。另外紫外线只能杀除1-2mm表面的细菌，一般不用于食品杀菌。
Four UV sterilization
The principle is to use the radiation of ultraviolet rays to directly irradiate bacteria with a lamp tube, causing them to undergo photochemical reactions, thereby inhibiting DNA replication and eliminating bacteria. In addition, ozone (O3) produced by air under ultraviolet radiation also has a certain bactericidal effect.
Advantages: More and more household appliances are now being used, such as some dishwashers that have added ultraviolet sterilization function to achieve better tableware disinfection.
Disadvantage: Ultraviolet rays have a killing effect on human skin, especially the eyes, and were previously only used in professional disinfection equipment. In addition, ultraviolet radiation can only kill bacteria on the 1-2mm surface and is generally not used for food sterilization.
五 臭氧杀菌
原理：臭氧在水中部分溶解，在常温下能自行降解产生大量的自由基，最显著的是氢氧根自由基，因而具有强氧化性的特点。
优点：杀菌彻底，无残留，杀菌广谱，可杀灭细菌繁殖体和芽孢、病毒、真菌等，并可破坏肉毒杆菌毒素。
缺点：对杀菌后的物质无保护性余量；臭氧是有毒气体过量会使人的呼吸系统出现障碍，这就要求密封使用人不能在臭氧过量的环境中停留过长时间。
Five ozone sterilization
Principle: Ozone partially dissolves in water and can degrade on its own at room temperature, producing a large number of free radicals, most notably hydroxide radicals, thus possessing strong oxidizing properties.
Advantages: Thorough sterilization, no residue, broad-spectrum sterilization, can kill bacterial propagules, spores, viruses, fungi, etc., and can also destroy botulinum toxin.
Disadvantage: There is no protective residue on the substance after sterilization; Ozone is a toxic gas that can cause respiratory disorders in humans, which requires sealed users not to stay in an environment with excessive ozone for too long.
六 辐照杀菌
自从原子能和平利用以来，经过40多年的研究开发，人们成功地利用原子辐射技术进行食品杀菌保鲜。辐照就是利用X射线、γ射线或加速电子射线(最为常见的是Co60和Cs137的γ射线)对食品的穿透力以达到杀死食品中微生物和虫害的一种冷灭菌消毒方法。受辐照的食品或生物体会形成离子、激发态分子或分子碎片，进而这些产物间又相互作用，生成与原始物质不同的化合物，在化学效应的基础上，受辐照物料或生物体还会发生一系列生物学效应，从而导致害虫、虫卵、微生物体内的蛋白质、核酸及促进生化反应的酶受到破坏、失去活力，进而终止农产品、食品被侵蚀和生长老化的过程，维持品质稳定。
优点：辐射穿透力强，杀菌均匀彻底，能够照射密封包装的新产品，可连续操作。适用于大型加工。
缺点：辐照技术的杀菌效果很好，但辐照照射如果把握不好，会改变食品的分子结构，从而影响食用者安全，一些含水量比较多的食品不适用，且易氧化和变色。食品领域的杀菌技术已渐渐被瞬间杀菌的微波技术所替代。
Six irradiation sterilization
Since the peaceful use of atomic energy, after more than 40 years of research and development, people have successfully used atomic radiation technology for food sterilization and preservation. Radiation is the use of X-rays A cold sterilization and disinfection method in which gamma rays or accelerated electron rays (most commonly Co60 and Cs137 gamma rays) penetrate food to kill microorganisms and pests in the food. Irradiated food or organisms can form ions, excited molecules, or molecular fragments, which then interact with each other to generate compounds different from the original material. On the basis of chemical effects, irradiated materials or organisms can also undergo a series of biological effects, leading to the destruction and loss of vitality of proteins, nucleic acids, and enzymes that promote biochemical reactions in pests, insect eggs, and microorganisms, thereby terminating the process of erosion and aging of agricultural products and food, and maintaining quality stability.
Advantages: Strong radiation penetration, uniform and thorough sterilization, able to irradiate new products in sealed packaging, and can be operated continuously. Suitable for large-scale processing.
Disadvantages: The sterilization effect of irradiation technology is very good, but if irradiation is not well controlled, it can change the molecular structure of food, thereby affecting the safety of consumers. Some foods with high water content are not suitable and are prone to oxidation and discoloration. The sterilization technology in the food industry has gradually been replaced by the instantaneous sterilization microwave technology.
七 微波杀菌
微波杀菌就是将食品经微波处理后，使食品中的微生物丧失活力，从而达到延长保存期的目的。一方面，当微波进人食品内部时，食品中的极性分子，如水分子等不断改变极性方向，导致食品的温度急剧升高而达到杀菌的效果。另一方面，微波能的非热效应在杀菌中起到了常规物理杀菌所没有的特殊作用，细菌细胞在一定强度微波场作用下，改变了它们的生物性排列组合状态及运动规律，同时吸收微波能升温，使体内蛋白质同时受到无极性热运动和极性转动两方面的作用，使其空间结构发生变化或破坏，导致蛋白质变性，失去生物活性。微波杀菌具有穿透力强、节约能源、加热效率高、适用范围广等特点，而且微波杀菌便于控制，加热均匀，食品的营养成分及色、香、味在杀菌后仍接近食物的天然品质。微波杀菌目前主要用于肉、鱼、豆制品、牛乳、水果及啤酒等的杀菌。
Seven microwave sterilization
Microwave sterilization is the process of treating food with microwave, which causes the microorganisms in the food to lose their vitality, thereby achieving the goal of extending the shelf life. On the one hand, when microwaves enter the interior of food, polar molecules such as water molecules in the food constantly change their polarity direction, leading to a sharp increase in the temperature of the food and achieving the effect of sterilization. On the other hand, the non thermal effect of microwave energy plays a special role in sterilization that conventional physical sterilization does not have. Under the action of a certain intensity microwave field, bacterial cells change their biological arrangement and movement patterns. At the same time, they absorb microwave energy to heat up, causing proteins in the body to undergo both non-polar thermal motion and polar rotation, causing changes or destruction in their spatial structure, resulting in protein denaturation and loss of biological activity. Microwave sterilization has the characteristics of strong penetration, energy conservation, high heating efficiency, and wide applicability. Moreover, microwave sterilization is easy to control, heating is uniform, and the nutritional content, color, aroma, and taste of food are still close to the natural quality of food after sterilization. Microwave sterilization is currently mainly used for sterilization of meat, fish, soy products, milk, fruits, and beer.
微波杀菌优点 Advantages of microwave sterilization
01 时间短、速度快
常规热力杀菌是通过热传导，对流或辐射等方式将热量从食品表面传至内部。要达到杀菌温度，往往需要较长时间。微波杀菌是微波能与食品及其细菌等微生物直接相互作用，热效应与非热效应共同作用，达到快速升温杀菌作用，处理时间大大缩短，各种物料的杀菌作用一般在3-5分钟。
01 Short time and fast speed
Conventional thermal sterilization transfers heat from the surface of food to the interior through heat conduction, convection, or radiation. To reach the sterilization temperature, it often takes a long time. Microwave sterilization is the direct interaction between microwave energy and microorganisms such as food and bacteria, with both thermal and non thermal effects working together to achieve rapid heating and sterilization, greatly reducing processing time. The sterilization effect of various materials is generally 3-5 minutes.
02 节约能源
常规热力杀菌往往在环境及设备上存在热损失，而微波是直接对食品进行作用处理，因而没有额外的热能损耗。此外，其电能到微波能的转换效率在70-80%，相比而言，一般可节电30-50%。
02 Energy saving
Conventional thermal sterilization often results in heat loss in the environment and equipment, while microwaves directly treat food without additional heat loss. In addition, the conversion efficiency of its electrical energy to microwave energy is between 70-80%, which can generally save 30-50% of electricity.
03 表面和内部都同时进行
常规热力杀菌是从物料表面开始，然后通过热传导传至内部。存在内外温差。为了保持食品风味，缩短处理时间，往往食品内部没有达到足够温度而影响杀菌效果。由于微波具有穿透作用，对食品进行整体处理时，表面和内部都同时受到作用，所以消毒杀菌均匀、彻底。
03 Simultaneous surface and interior testing
Conventional thermal sterilization starts from the surface of the material and then transfers to the interior through thermal conduction. There is a temperature difference between inside and outside. In order to maintain the flavor of food and shorten processing time, the internal temperature of food is often not reached enough, which affects the sterilization effect. Due to the penetrating effect of microwaves, both the surface and interior of food are affected simultaneously during overall treatment, resulting in uniform and thorough disinfection and sterilization.
04 保持营养成份和传统风味
微波杀菌是通过特殊热和非热效应杀菌，与常规热力杀菌比较，能在比较低的温度和较短的时间就能获得所需的消毒杀菌效果。实践表明，一般杀菌温度在75-80℃就能达到效果，此外，微波处理食品能保留更多的营养成份和色、香、味、形等风味，且有膨化效果。如常规热力处理的蔬菜保留的维生素C是46-50%，而微波处理是60-90%，常规加热猪肝维生素A保持为58%，而微波加热为84%。
04 Maintaining Nutritional Content and Traditional Flavors
Microwave sterilization is achieved through special thermal and non thermal effects. Compared with conventional thermal sterilization, it can achieve the desired disinfection and sterilization effect at lower temperatures and in a shorter period of time. Practice has shown that a general sterilization temperature of 75-80 ℃ can achieve the desired effect. In addition, microwave treatment of food can retain more nutrients and flavors such as color, aroma, taste, and shape, and has a puffing effect. Vegetables treated with conventional heat retain 46-50% of vitamin C, while microwave treatment retains 60-90%. Conventional heating of pig liver retains 58% of vitamin A, while microwave heating retains 84%.
05 便于控制
微波食品杀菌处理，设备能即开即用，没有常规热力杀菌的热惯性，操作灵活方便，微波功率能从零到额定功率连续可调、传输速度从零开始连续调整，便于控制。
05 for easy control
Microwave food sterilization treatment, equipment can be used immediately, without the thermal inertia of conventional thermal sterilization, flexible and convenient operation, microwave power can be continuously adjusted from zero to rated power, and transmission speed can be continuously adjusted from zero, making it easy to control.
06 设备简单，工艺先进
与常规消毒杀菌相比，微波杀菌设备，不需要锅炉，复杂的管道系统，煤场和运输车辆等，只要具备水、电基本条件即可。
06 Simple equipment and advanced technology
Compared with conventional disinfection and sterilization, microwave sterilization equipment does not require boilers, complex pipeline systems, coal yards, and transportation vehicles, as long as it has basic water and electricity conditions.
07 改善劳动条件，节省占地面积
设备的工作环境温度低、噪音小，极大地改善了劳动条件。整套微波设备的操作人员只需2-3人。广泛用于牛肉干、猪肉脯、鱼片、酱囟肉、鸭肉、鸡肉等制品的热化、干燥和杀菌。肉制品经微波杀菌后，其鲜度、嫩度、风味均保持原样，卫生指标完全可低于国家食品卫生标准，货架贮存时间可达1-2个月，微波对肉制品杀菌、保鲜技术的成功应用，
07 Improve working conditions and save land area
The working environment of the equipment is low in temperature and low in noise, greatly improving working conditions. The entire microwave equipment only requires 2-3 operators. Widely used for heating, drying, and sterilization of products such as beef jerky, pork jerky, fish fillets, soy sauce, duck meat, chicken, etc. After microwave sterilization, the freshness, tenderness, and flavor of meat products remain unchanged, and the hygiene indicators can be completely lower than the national food hygiene standards. The shelf storage time can reach 1-2 months. The successful application of microwave sterilization and preservation technology for meat products,