氧化电解水对水产食品中病原菌的抑菌效果比较

Study on Effects of Electrolyzed Oxidizing Water on Reducing Pathogens Contamination on Seafoods

通过在水产食品中人为感染常见食源性致病菌(其中包括沙门氏菌、副溶血性弧菌、大肠杆菌、摩化摩根菌和单核细胞增生李斯特菌)后,利用氧化电解水的抑菌活性,对水产食品中的鱼、虾及贝进行处理,研究其杀菌效果。试验结果表明:分别电解15min0.1%NaCl溶液和海水所得酸性水,均能将细菌总数含量分别为1.85×103CFU/g、1.65×104CFU/g、3.88×104CFU/g的三文鱼片、虾肉和牡蛎肉中细菌杀死90%以上。

Effects of electrolyzed oxidizing （EO） water on reducing pathogens contamination on seafoods were studied in this paper. The results showed that fish, shrimp and shellfish were inoculated with pathogens including Escherichia coli O157：H7, Listeria monocytogenes, Morganella morganii ,Salmonella enteritidis and Vibrio parahaemolyrics and treated by EO water for 15 minutes. The populations of bacteria in fish （1.85×10^3CFU/g） , shrimp （1.65×10^4 CFU/g） and shellfish （3.88×104^C FU/g） were reduced more than 90%. So application of EO water following a thorough seafood processing could greatly reduce pathogens contamination and improve safety for consumption.