杀灭鲜切洋葱上食源性致病菌消毒剂的筛选及杀菌条件的优化

Screening of sanitizer for foodborn pathogens in fresh-cut onions and the optimization of the sanitizing condition

研究了几种消毒剂对鲜切洋葱表面食源性致病菌的杀灭效果,为提高洋葱等鲜切蔬菜的食用安全提供依据。用清水、次氯酸钠(200mg/L)、二氧化氯(10mg/L)、过氧化氢(20.0g/L)、酸化亚氯酸钠(1.0g/L)、过氧乙酸(80mg/L)、柠檬酸(10.0g/L)、乳酸(10.0g/L)以及乳酸(10.0g/L)结合55℃处理染菌的鲜切洋葱3min,以酸化亚氯酸钠效果最好,可分别减少3.19log CFU/g大肠杆菌O157∶H7,3.11log CFU/g单增李斯特菌和2.60logCFU/g鼠伤寒沙门氏菌。以李斯特菌为研究对象应用响应面优化酸化亚氯酸钠杀菌参数,优化结果为1.0g/L,处理2min。对酸化亚氯酸钠产生的药伤进行评价,发现处理后再经清水漂洗可避免药伤,保持理想的感官品质。

Effectiveness of multiple chemical sanitizers on reducing the food borne pathogens in fresh-cut onions was investigated to improve the food safety of fresh-cut vegetables. Fresh-cut onions were inoculated with food borne pathogens,then the inoculated onion dices were treated with water,sodium hypochlorite （200mg/L）, chlorine dioxide （ 10mg/L ）, hydrogen peroxide （20.0g/L）, acidized sodium chlorite （ 1.0g/L）, peroxyacetic acid （80mg/L）, citric acid （10.0g/L）, lactic acid （10.0g/L）, and lactic acid at 55℃ （10.0g/L） for 3min respectively. The result showed acidified sodium chlorite produced a 3.191og CFU/g reduction for E. coil O157：H7,a 3.11log CFU/g reduction for Listeria monocytogenes and a 2.601og CFU/g reduction for Salmonella typhimurium,achieving the best effect. To optimize the disinfection conditions,response surface experiment was applied and Listeria monocytogenes was taken as the research object,and the optimized treatment was 1.0g/L acidized sodium chlorite solution,rinsing for 2min. Assessing the effect of the acidized sodium chlorite on the fresh-cut onions found that acidized sodium chlorite treatment forlowed by water wash could keep desirable sensory quality.