摘要
目的研究酸性氧化电位水对餐饮具和果蔬的消毒效果。方法采用悬液定量杀菌试验法和现场消毒试验法对酸性氧化电位水消毒效果进行了实验室观察。结果新生产的酸性氧化电位水在清洁条件下,对悬液内大肠杆菌作用5 min、对金黄色葡萄球菌作用8 min、对白色念珠菌、枯草杆菌黑色变种(繁殖体)作用15 min,平均杀灭率可达100%。用该酸性氧化电位水浸泡餐饮具5 min,检不出大肠菌群,消毒合格率达100%。浸泡8 min以上,对生鲜果蔬表面自然菌的杀灭率可达到100%。结论新鲜酸性氧化电位水具有良好的杀菌效果,可应用于餐饮具和生鲜果蔬的消毒。
Objective To study the disinfection efficacy of electrolyzed oxidizing water to tableware,fresh fruits and vegetables.Methods Suspension quantitative germicidal test and field disinfection test were used to detect germicidal efficacy of the electrolyzed oxidizing water.Results Under clean condition,the fresh electrolyzed oxidizing water contact with Escherichia coli and Staphylococcus aureus for 5 min and 8 min respectively,with Candida albicans and Bacillus subtilis var.niger（propagula） for 15 min,the average killing rate were all 100%.The coli form on the tableware couldn＇t be detected after soaked in the electrolyzed oxidizing water for 5 min,and disinfection pass rate was 100%.The average killing rate of natural bacteria on the surface of fresh fruits and vegetables was 100% when they were soaked over 8 min.Conclusions Electrolyzed oxidizing water has good germicidal efficacy and can be applied for the disinfecting of tableware,fresh fruits and vegetables.
出处
《中国消毒学杂志》
CAS
2010年第5期537-539,共3页
Chinese Journal of Disinfection
关键词
酸性氧化电位水
餐饮具
生鲜果蔬
消毒
electrolyzed oxidizing water
tableware
fresh fruits and vegetables
disinfection
