期刊文献+

牙膏抑菌效果分析研究 被引量:2

Research on Antibacterial Properties of Toothpastes
下载PDF
导出
摘要 初步研究牙膏对大肠杆菌、金黄色葡萄球菌、绿脓杆菌三种比较常见致病菌的抑制效果,检验牙膏抑菌合格与否。用"抗菌有效性"方法,研究LP、MP、HP、LP-HE、LP-BA五种牙膏抑菌效果。LP牙膏中三种细菌浓度维持在106cfu/mL以上,其余四种牙膏在第14天后没有细菌生长,其中MP在4个周期5次检验中都没有细菌生长,LP-BA有类似抑菌效果,但第2次检验时,金黄色葡萄球菌和大肠杆菌的浓度分别为4×104cfu/mL和35×104cfu/mL,HP与LP-H有类似抑菌效果,在第2次检验时仅大肠杆菌生长,细菌浓度分别为1×106cfu/mL和2×106cfu/mL。LP牙膏不能对实验细菌起到抑制作用,而其余四种牙膏能有效的抑制细菌增长。 The antibacterial activity of toothpastes were examined against Staphylococcus aureus,escherichia coli and pseudomonas aeruginosa,to judge whether toothpaste meet GB.Using antimicrobial effectiveness test to preliminary study on the antibacterial properties of toothpaste(LP,MP,HP,LP-HE,LP-BA),three bacterial concentration of LP were over 106cfu/mL,the others had no growth of bacteria after 14 days,and MP had no growth of bacteria within the 28 days,LP-BA was similar inhibitory effect,but the concentrations of escherichia coli and staphylococcus aureus were 4×104cfu/mL,35×104cfu/mL respectively,as 2nd test,HP and LP-H were similar inhibitory effect,only the concentration of escherichia coli was 1×106cfu/mL,2×106cfu/mL when 2nd test.The LP had no antibacterial property,and the other four toothpastes could effectively inhibit bacterial growth.
作者 张星海 龚恕
出处 《广州化工》 CAS 2010年第5期174-175,184,共3页 GuangZhou Chemical Industry
关键词 牙膏 菌落总数 大肠杆菌 金黄色葡萄球菌 绿脓杆菌 toothpaste total number of colonies escherichia coli staphylococcus aureus pseudomonas aeruginosa
  • 相关文献

参考文献5

二级参考文献10

  • 1刘钰,刘军,赵英杰.金黄色葡萄球菌显色培养基在乳品检验中的应用[J].预防医学文献信息,2004,10(1):87-87. 被引量:11
  • 2王鹏,李洁,朱杰.化妆品中七种对羟基苯甲酸酯类防腐剂的定量测定法[J].环境与健康杂志,1995,12(1):34-36. 被引量:18
  • 3HAN B-Z, Barbara S, Rijkelt R B, et al. Behaviour of Staphylococcus aureus during sufu production at laboratory scale [J].Food Control, 2005 (in press) .
  • 4BUYSER M-L D, DUFOUR B, MAIRE M, et al. Implication of milk and milk products in food-borne diseases in France and in different industrialised countries [J]. Int J Food Mierobiol 2001,67: 1-17.
  • 5OMONIGHO S E, IKENEBOMEH M J. Microbiological quality assessment of garri with reference to thermonuclease activity [J].Food Control. 2002. 13: 535-541.
  • 6HAN B-Z, BEUMER R R, ROMBOUTS F M, et al. Microbiological safety and quality of commercial sufu - ot Chinese fermented soybean food [J]. Food Control, 2001, 12: 541-547.
  • 7SCHOELLER N P, INGHAM S C. Comparison of the Baird-Parker agar and 3MTM Petriflm^TM rapid S. aureus count plate methods for detection and enumeration of Staphylococcus aureus [J]. Food Mierobiol, 2001, 18: 581-587.
  • 8CHEN T R, Chiou C S, Tsen H Y. Use of novel PCR primers specific to the genes of staphylococcal enterotoxin G, H, I for the survey of Staphylococcus aureus strains isolated from foodpoisoning cases and food samples in Taiwan [J]. Int J Food Microbiol, 2004, 92. 189-197.
  • 9VAUTOR E, ABADIE G, GUIBERT J M, et al. Genotyping of Staphylococcus aureus isolated from various sites on farms with dairy sheep using pulsed-field gel electrophoresis [J]. Vet Microbiol, 2003, 96: 69-79.
  • 10韩北忠,李耘.发酵食品的安全性及其监控[J].中国酿造,2003,22(3):5-8. 被引量:9

共引文献16

同被引文献26

引证文献2

二级引证文献2

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部