二氧化氯对食品中食源性致病菌杀菌效果研究

Germicidal Efficacy of Chlorine Dioxide to Foodborne Pathogenic Bacteria in Foods

试验用二氧化氯(ClO_2)溶液对已接种沙门氏菌和单增李斯特氏菌的黄瓜进行浸泡处理,研究Cl O_2溶液质量浓度、Cl O_2溶液温度和处理时间这3个因素对杀菌效果的影响,并利用中心组合试验设计(CCD)建立这3个因素与杀菌效果之间的数学模型。研究表明,随着Cl O_2溶液质量浓度和温度增大,杀菌效果提高,处理时间延长能提高杀菌效果,但上升趋势随时间延长变得平缓。ClO_2溶液质量浓度、ClO_2溶液温度和处理时间对沙门氏菌和单增李氏菌的杀菌效果均有极显著影响,且3个因素彼此之间交互作用显著。对沙门氏菌和单增李斯特菌杀菌效果的影响顺序分别为ClO_2溶液温度>处理时间>ClO_2溶液质量浓度、ClO_2溶液温度>ClO_2溶液质量浓度>处理时间。Cl O_2对沙门氏菌和单增李斯特菌杀菌效果的数学模型预报值与实测值基本一致,相对误差分别为1.20%和1.64%,建立的数学模型能描述ClO_2对黄瓜中沙门氏菌和单增李氏菌的杀菌规律,并能准确预测杀菌效果。

Cucumbers which had been spotted Salmonella and Listeria monocytogenes were dipped into the chlorine dioxide（ClO_2） solution, and germicidal efficacy of ClO_2 solution concentration, ClO_2 solution temperature and treatment time to Salmonella and Listeria monocytogenes was studied. And mathematical model between above three factors and germicidal efficacy was established by combination experimental design center（CCD）. The result showed that, with the increase of ClO_2 solution concentration and temperature, germicidal efficacy was increasing, the germicidal efficacy could improve by treatment time, but rising trend extended flattens after. ClO_2 solution concentration, ClO_2 solution temperature and treatment time made a very significant influence to germicidal efficacy of Salmonella and Listeria monocytogenes, and interaction between each other of above three factors was significant. By the germicidal efficacy, the sequence sorted descending of Salmonellaand Listeria monocytogenes respectively was ClO_2 solution temperature, treatment time and ClO_2 solution concentration, ClO_2 solution temperature, ClO_2 solution concentration and treatment time. The relative error was separately 1.20% and 1.64%, so the mathematical model established could describe germicidal regular of Salmonella and Listeria monocytogenes in cucumber and indicate a good fit of the mathematical model to observed data.