电解水的抑菌活性及对食品加工表面材料的消毒效果

Antibacterial Effects of Electrolyzed Water Against Food-bone Pathogens in Suspensions and on Food Processing Surfaces

摘要:

为了考查应用电解水消除细菌污染的可行性，对氧化电解水的杀菌效果及对食品加工表面材料的消毒效果进行了研究。结果表明，含0.1% NaCl的自来水经7min的电解后所获得的氧化电解水，能在2min内将菌液浓度分别为4.20×10⁶ CFU/mL,2.18×10⁶ CFU/mL,1.44×10⁶ CFU/mL,2.10×10⁶ CFU/mL,1.94×10⁶ CFU/mL的埃希氏大肠杆菌（Escherichia coli O157:H7）、沙门氏菌（Salmonella enteritidis）、单核细胞增生李斯特菌（Listeria monocytogenes）、摩化摩根菌 (Morganella morganii)、副溶血性弧菌（Vibrio parahaemolyticus）几乎全部杀死。另外，对食品加工表面接触材料中的地板砖、不锈钢板、瓷砖进行染菌消毒试验结果表明，含0.1%NaCl的电解水同样能将上述浓度的菌液感染到食品表面接触材料后在5min之内几乎全部将其杀死，是一种理想的食品表面材料消毒剂。

Abstract:

In order to understand the application potential of electrolyzed water in reducing bacteria decontamination, antibacterial effects of electrolyzed oxidizing (EO) water against harmful bacteria in suspensions and on food processing surfaces were studied in this paper. EO water was prepared from tap water containing 0.1% NaCl after eletrolysis for 7min. Bacteria suspensions including Escherichia coli O157:H7 (4.20×10⁶CFU/mL), Salmonella enteritidis (2.18×10⁶ CFU/mL), Listeria monocytogenes (1.44×10⁶CFU/mL), Morganella morganii (2.10×10⁶CFU/mL) and Vibrio parahaemolyticus (1.94×10⁶CFU/mL) were individually treated with EO water. The populations of all bacteria cells in suspensions were reduced below 50 CFU/mL after EO water treatment for 2min. Chips (5×5cm²) of stainless steel sheet, ceramic tile and floor tile were inoculated with the bacteria and soaked in EO water for 5 min. Viable cells of bacteria were detected on all chips surfaces after being hold at room temperature. Treatment of EO water significantly reduced pathogens below 40 CFU/mL. Therefore, EO water can be an ideal disinfection agent and used for decontamination of harmful bacteria on food processing surfaces.