紫外线-乙醇联合使用对克洛诺菌属的协同杀菌效果

Synergistic effects of ethanol and UV radiation to reduce levels of Cronobacter

为探讨紫外线-乙醇联合使用是否对克洛诺菌属产生协同消毒效果,对0.1%稀释复原婴儿配方奶粉分别用乙醇,氢氧化钠和紫外线对克洛诺菌属NC830的杀菌效果进行了调查。结果表明,体积分数为50%和25%的乙醇处理仅引起3.65和4.05 mL-1的杀灭效果,而使用体积分数为75%的乙醇,阪崎克洛诺菌的水平下降5.46 mL-1(对数值)。质量分数为1.0%,2.5%,5.0%的氢氧化钠杀灭效果分别达到4.84,5.44和6.46mL-1(对数值)。紫外线分别作用克洛诺菌属10,20,30 min,杀灭效果分别达到1.14,2.03和2.89 mL-1(对数值)。经过30 min的处理,紫外线、乙醇和两者联合使用对阪崎克洛诺菌杀灭值分别为2.81,3.85和5.07 mL-1(对数值),紫外线-乙醇联合使用对阪崎克洛诺菌产生协同消毒效果。

To investigate whether combined treatments would produce synergistic disinfection effects on food products during food processing compared with single treatments, Cronobacter sakazakii cells in suspensions and biofilms formed on polycarbonate in diluted reconstituted powdered infant milk formula were treated with ethanol, NaOH and UV light as antibacterial treatments. The bactericidal effects of a commercial chemical disinfectant （ethanol） and of UV radiation on C. sakazakii NC830 in vitro were investigated. Treatment with 25% and 50% ethanol cause a decrease in the level of 3.65 and 4.05 log CFU per ml, but treatment with 75% ethanol reduced the levels to approximately 5.46 log CFU per ml, respectively. Various exposure doses of UV radiation with a UV lamp, reduced the levels to approximately 1.14,2.03 and 2.89 log CFU per ml. The synergistic effect of ethanol or UV treatment alone values for C. sakazakii were 2.81, 3.85 and 5.07 log CFU/ml, respectively. A synergistic effect of combining ethanol and UV treatments against foodbome pathogens in vitro was observed.