电解海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 Oxidizing Seawater Against Food-borne Pathogens in Bacteria Suspensions and on Food Processing Surfaces

摘要:

为了考察直接电解海水消除细菌污染的可能性, 本文将海水及海水稀释成不同浓度后通过氧化电解水装置进行电解不同时间后, 所得酸性电解海水、碱性电解海水和中性电解海水对病原菌[埃希氏大肠杆菌(Escherichina coli)、沙门氏菌(Salmonella)、单核细胞增生李斯特菌(Listeria moncytogene)、摩化摩根菌(Morganella morganii)、副溶血性弧菌(Vibrio parahaemolyticus)]以及食品加工表面接触材料(地板砖、不锈钢板、瓷砖、手套、抹布)的消毒效果进行分析研究。结果表明, 酸性电解海水具有良好的杀菌效果, 能将107 CFU/mL的病原菌悬液在1 min内几乎全部杀死。碱性电解海水和中性水无明显的杀菌效果。通过模拟食品加工过程, 对食品加工表面接触材料人为染菌, 研究电解海水对表面材料的消毒效果, 结果表明酸性电解海水仍能将表面材料含有的107 CFU/cm2病原菌在5 min之内几乎全部杀灭。由此说明电解海水对食品加工表面接触材料具有明显的消毒效果, 能取代以淡水为原料的电解水杀菌效果是高效廉价和不浪费淡水资源的一种理想消毒剂。

Abstract:

In order to investigate the application potential of electrolyzed oxidizing seawater in reducing bacteria contamination, antibacterial effects of electrolyzed oxidizing (EO) seawater against harmful bacteria in suspensions and on food processing surfaces were studied in this paper. EO seawater was prepared from seawater and diluted seawater with tap water after electrolysis for 7 and 15 minutes. Bacteria suspensions including Escherichia coli O157:H7 (4.8×108 CFU/mL), Salmonella enteritidis (8.4×107 CFU/mL), Listeria monocytogenes(7.8×107 CFU/mL), Morganlla morganii (6.6×107 CFU/mL) and Vibrio parahaemolyticus (2.0×107 CFU/mL) were individually treated with EO seawater. The populations of all bacteria cells in suspensions were reduced hardly to zero after EO seawater treatment for 1min. Chips of stainless steel sheet, ceramic tile, floor tile, cleaning towels and gloves were inoculated with the bacteria and soaked in EO seawater for 5 min. Viable cells of bacteria were detected on all food processing surfaces after being hold at room temperature. Treatment of EO seawater reduced food-borne pathogens to undetectable level on stainless steel sheet, ceramic tile and floor tile. The results suggest that EO seawater be an ideal disinfection agent and used for decontamination of harmful bacteria on food processing surfaces.