电化水在猪肉加工灭菌中的应用

Application of Electrochemical Water in Sterilization of Pork

为保障猪肉产品卫生安全,探讨了电化水在猪肉加工灭菌中的应用效果、参数和作用机制。结果表明,电化水通过有效氯、O3、H2O2和氧化还原电位等多种因素协同灭菌,应用于猪肉加工冲淋环节的最佳参数为:有效氯浓度140.5 mg/L、O3浓度1.12 mg/L、H2O2浓度3.44 mg/L、pH 8.13和氧化还原电位(ORP)1 072.7 mV,冲淋时间16 s。该参数下对猪肉表面菌落总数、大肠菌群的杀灭对数值分别为1.89 lg(CFU/25 cm2)、1.33 lg(MPN/25 cm2),相对自来水分别提高1.43 lg(CFU/25 cm2)、0.88 lg(MPN/25 cm2),并保持4 h内持续抑菌;同样对器具的消毒效果显著优于次氯酸钠。

In order to ensure the hygiene and safety of pork products, the bactericidal effect, parameters and mechanism of electrochemical water used in sterilization of pork were discussed. The results showed that, the synergistic sterilization effect of electrochemical water was achieved through a variety of factors such as available chlorine,O3,H2 O2 and ORP, and the optimal parameters used in pork rinsing processing were: available chlorine 140.5 mg/L, O31.12 mg/L, H2 O23.44 mg/L, pH 8.13, ORP 1 072.7 mV and rinsing time 16 s. Under this condition, its killing logarithm of total bacterial count and coliform bacteria were 1.89 lg(CFU/25 cm^2) and 1.33 lg(MPN/25 cm^2), improved by 1.43 lg(CFU/25 cm^2), 0.88 lg(MPN/25 cm^2) than tap water, and sustained bacteriostasis in 4 h was observed. And the appliances disinfection effect was better than sodium hypochlorite.