气体二氧化氯对葡萄表面细菌杀菌规律研究

Study on Sterilization of Chlorine Dioxide Gas on Grape Surface

研究气体二氧化氯杀灭金黄色葡萄球菌、大肠杆菌、李斯特单增菌和腐生酵母菌4种葡萄表面的危险致病菌的杀菌规律。在实验范围内,随着气体二氧化氯浓度的增加和杀菌时间的延长,杀菌效果明显增加。当杀菌时间超过12min,杀菌量级几乎不再增加。杀菌效率随温度的增加而减小,在实验温度条件下,只有大肠杆菌的杀菌效果减少了5.38～6.09log量级,其他3种菌均减少了6log量级以上,杀菌作用温度在实验条件下对杀菌效果影响不大。研究表明,当气体二氧化氯的杀菌浓度为25mgl-1、杀菌时间12min、杀菌温度25℃的条件下,金黄色葡萄球菌、李斯特单增菌和腐生酵母菌均减少了6.4log量级以上,而大肠杆菌达到5.76log量级;同时表明二氧化氯气体的杀菌保鲜功能也是食品安全技术非热杀菌手段。

The regularity of sterilization to staphylococcus aureus, escherichia coli 0157 ： H7, Listeria monocytogenes and saprophytic yeast on grape surface with chlorine dioxide gas were studied in this paper. The result shows that, within the experimental range, the bactericidal effect markedly increases along with the increase of chlorine dioxide gas concentration and bactericidal time. When the time is above 12 min, the magnitude of sterilization no longer increases, but the bactericidal effect reduces along with the temperature in- creasing. At the experimental temperature, only escherichia coli 0157 ： H7 decreases 5.38 - 6.09 log, but all the others decrease over 6 log, which shows that temperature only has a little impact on sterilization at the experiment conditions. When the chlorine dioxide gas concentration is 25 mgl-1, bactericidal time is 12 min and temperature is 25℃, staphylococcus aureus, Listeria monocytogenes and saprophytic yeast decrease over 6.4 log, but escherichia coli 0157：H7 decreases 5.76 log.