草莓主要污染微生物类群抑菌清洗方法研究

Study on the antimicrobial cleansing methods for reducing microorganism in strawberry

为寻找新型安全的草莓抑菌清洗剂及其清洗方法,选用自来水、0.02%次氯酸钠、2.0%乳酸、2.0%苹果酸、2.0%柠檬酸、0.1%亚氯酸钠和0.1%酸化亚氯酸钠(p H 2.3)分别浸泡清洗草莓2和10 min,检测其对草莓表面菌落总数、大肠杆菌、酵母、霉菌和鼠伤寒沙门氏菌的去除效果。然后根据各抑菌清洗剂对草莓表面微生物的去除效果,获得最佳的草莓抑菌清洗方法。研究结果表明,0.1%酸化亚氯酸钠清洗2 min抑菌效果最佳,其次为2.0%乳酸、2.0%苹果酸和2.0%柠檬酸清洗10 min,柠檬酸酸化亚氯酸钠为草莓及其同类果蔬抑菌清洗的最佳候选方法之一。

In order to find new alternative sterilizing agents for reducing microorganism in strawberry, in this paper, strawberries were washed with tap water, 0. 02% sodium hypochlorite, 2. 0% lactic acid, 2.0% malic acid, 2. 0% citric acid, 0. 1% sodium chlorite and 0. 1% acidified sodium chlorite （pH 2. 3 ） for 2 and 10 min, respectively. And the inactivation effects of these disinfectants on removing the aerobic bacteria, Escherichia coli, yeast, filamen- tous fungi and Salmonella typhimurium in strawberries were investigated. Then the best cleaning method was obtained according to the inactivation effects. The results showed that washing with 0. 1% acidified sodium chlorite for 2 min could achieve the most bacterial reduction, followed by washing with 2. 0% lactic acid, 2. 0% citric acid and 2. 0% malic acid for 10 min. So 0. 1% acidified sodium chlorite was potentially to be the best choice for strawberry clean- ing, even for other fruits and vegetables.