电解水对鲜切生菜抑菌效果的研究

Antimicrobial effect of electrolyzed water on fresh-cut lettuce

以接种大肠杆菌的鲜切生菜为实验材料,评价电解水清洗鲜切生菜对抑菌效果的影响。研究以鲜切生菜表面菌落总数为指标,确定电解水最佳的清洗条件为在菜水比为1:20(kg/L)比例下,清洗20 min。在最佳清洗条件下,每批电解水可以连续清洗5批次鲜切生菜,此时鲜切生菜的抑菌率高于99.5%,而相同清洗条件下的次氯酸钠溶液(100 mg/g)仅可以清洗3批次鲜切生菜。由此计算电解水的耗水量为4 L/kg,比次氯酸钠耗水量减少2.7 L/kg。因此,电解水抑菌效果更好、更节水,适宜作为鲜切生菜的清洗方式。

The electrolyzed water and sodium hypochlorite were used to sterilize the fresh-cut lettuce that was inoculated with Escherichia coli. The optimum washing conditions were washed for 20 min with the material to water ratio of 1：20. The electrolyzed water was used for 5 batch of the fresh-cut lettuce under the antibacterial rate of 99.5%, while the sodium hypochlorite（100 mg/g） was used for only 3 batch. And the water used of the electrolyzed water was 4 L/kg, while that of the sodium hypochlorite was 6.7 L/kg. Hence, the electrolyzed water was the better way to sterilize the fresh-cut lettuce.