食醋杀灭细菌的性能及效果观察

EDIBLE VINEGAR:ITS BACTERICIDAL ACTION AND EFFICACY

目的 了解食醋杀灭细菌的性能及效果。方法 采用悬液定量杀菌试验及现场消毒试验方法，对食醋消毒效果进行观察。结果 不同浓度的食醋溶液作用不同时间对金黄色葡萄球菌、大肠杆菌和白色念珠菌的杀灭效果不同，浓度越大、作用时间越长杀菌效果越好（F=6．89～156．83，P〈0．05）；对手自然菌作用2min，平均杀灭率为0．9915±0．0032；对厨房内台面、砧板、菜刀、碗柜、瓷碗、冰箱保鲜室表面擦拭消毒10min，对自然菌的平均杀灭率在0．9720以上；对室内空气自然菌的杀灭率随熏蒸时间的延长而提高（F=1212．13、5024．46，P〈0．05），当室内有人时，杀灭率有所降低（t=5．08-30．48，P〈0．05）；置于54℃恒温箱（相对湿度≥0．75）存放14d，醋酸总含量下降8．372g／L。结论 食醋对金黄色葡萄球菌、大肠杆菌、白色念珠菌和自然菌有极强的杀灭效果，且性能稳定。

Objective To investigate the bactericidal property and efficacy of edible vinegar. Methods A suspension quantitative germicidal test was conducted and on-the-spot disinfection was observed. Results Different concentrations of vinegar with different disinfection duration showed significantly different bactericidal effect on Staphylococcus, Escherichia and Candida albicans （F=6.89-156.83,P〈0.05）. The effect was better along with higher concentration and longer duration. The average kill rate against natural bacteria on hands was 0. 991 5±0. 003 2 after exposed to vinegar solution for 2 min. The average kill rate against natural bacteria on kitchenware, such as table top, chopping block, knife, cupboard, porcelain bowl and the surface of refreshing box of the refrigerator were all above 0. 972 0 when cleaning and polishing with vinegar solution for 10 min. The bactericidal efficacy of vinegar against natural bacteria in room air was enhanced with fumigating duration prolonged （F=121 2. 13,502 4.46; P〈0.05）, while lowered when there were persons in it （t= 5.08-30.48, P〈 0. 05）. The content of acetic acid in vinegar dropped by 8. 372 g/L when it was stored at 54 ℃ （relative humidity ≥0.75） for 14 days. Conclusion Bactericidal efficiency of vinegar against Staphylococcus, Escherichia, Candida albicans and natural bacteria was extremely intensive with stable property.