Effects of Drinking Slightly Acidic Electrolytic Water on Growth Performance and Behavior of Broilers

[Objective]The paper was to study the effects of drinking slightly acidic electrolytic water on growth performance and behavior of Rose 308 broilers,and to provide reference for the application of slightly acidic electrolytic water in broiler breeding.[Method]A total of 300 healthy 10-day-old Rose 308 broilers with similar body weight were randomly divided into five groups,three replicates each group,20 broilers each replicate.The broilers in control group were supplied with normal drinking water,and the broilers in experimental groups consumed slightly acidic electrolytic water with 0.3,0.5,0.7,1.0 mg/L residual chlorine,respectively.The test lasted 21 d.[Result]At 10-30 days of age,the water consumption of broilers in 0.7 and 1.0 mg/L electrolytic water groups were increased by 9.27%and 7.67%respectively compared with the control group(M<0.05).The average daily feed intake(ADFI)of broilers in 0.7 and 1.0 mg/L electrolytic water groups were increased compared with the control group(Q0.05).The average daily gain(ADG)of broilers in 0.7 mg/L electrolytic water group was 11.99%lower than that in control group(M<0.05).The feed gain ratio(F/G)of broilers in 0.5 mg/L electrolytic water group was 12.29%lower than that in control group(M<0.05),and the mortality was the lowest in 0.5 mg/L electrolytic water group.The standing,feeding and drinking frequency of broilers in experimental groups were higher than that in control group,and the flapping behavior of broilers in 0.5 mg/L electrolytic water group was the lowest.[Conclusion]Drinking slightly acidic electrolytic water has positive effect on the growth and behavior of broilers.

Effects of high-pressure activated slightly acidic electrolyzed water on cleaning and sterilization of pig transfer vehicles

The establishment of biosafety system is of enormous importance to the livestock and poultry production in terms of mitigating the transmission of diseases and implementing regional prevention and control measures.However,the current sterilization technology presents several drawbacks,including time-consuming procedures,chemical residues,and challenges in treating the sewage after rinsing.In this study,a novel cleaning and sterilization method that combines slightly acidic electrolyzed water and high pressure water-jet was developed.An orthogonal test was conducted to examine the correlation between high-pressure conditions and the various non-structural parameters on the efficacy of sterilization rate.In a field test,the effectiveness of the technology in cleaning pig transfer vehicles was evaluated by the total plate count and variations of community composition.The findings revealed that the combination of process parameters,including an available chlorine concentration of 200 mg/L,rinsing pressure of 170 bar,rinsing duration of 10 s,and residence time of 15 min,resulted in a removal rate of colony concentration on the surface of pig transfer vehicles of(96.50±0.91)%.Moreover,it was demonstrated to effectively inhibit a variety of pathogenic bacteria.The innovative cleaning system has the potential to replace traditional methods and reduces pollution while saving time and labor.It introduces a novel approach for sterilization of transportation in livestock and poultry farms as well as the biosafety construction of the animal husbandry.

弱酸性电解水用于提升鲜切马铃薯安全品质的研究

目的探究弱酸性电解水和自来水处理的鲜切马铃薯在室温贮藏条件下不同时间段内品质的变化。方法模拟现代厨房贮存模式,经弱酸性电解水和自来水处理的鲜切马铃薯在室温(25±0.5)℃贮藏环境下,贮藏0、7、14、21、28、35h时,检测其感官、色度、质构、淀粉、蛋白质、钾、维生素C、菌落总数、大肠杆菌、沙门氏菌、金黄色葡萄球菌、霉菌、酵母菌。结果经弱酸性电解水处理的鲜切马铃薯在室温贮藏21 h内,经自来水处理的鲜切马铃薯在室温贮藏14 h内,感官正常,其营养成分淀粉、蛋白质、维生素C、钾元素下降较少,金黄色葡萄球菌、沙门氏菌、菌落总数、大肠杆菌、霉菌、酵母菌的含量均在国家标准和团体标准许可的安全范围内,可安全食用。结论弱酸性电解水可显著提升鲜切马铃薯的贮藏品质,抑制其金黄色葡萄球菌、沙门氏菌、菌落总数、大肠杆菌、霉菌、酵母菌繁殖,延长室温贮藏期。

微酸性电解水-超声波并行联合处理对鲜切生菜表面大肠杆菌杀菌效果的影响

为探明微酸性电解水(slightly acidic electrolyzed water,SAEW)与超声波(ultrasonic,US)并行联合处理对鲜切生菜表面大肠杆菌(Escherichia coli)的杀菌效应,本研究在不同料液比(1∶5、1∶10、1∶15(g/mL))和不同温度(25、35、45℃)条件下采用SAEW-US并行联合处理鲜切生菜,并用平板计数法测定生菜表面E.coli菌落数,对菌落数的变化情况进行协同效应分析及动力学分析。采用流式细胞术和双层培养计数法对处理后的E.coli进行亚致死损伤检测。结果表明,SAEW-US并行联合处理的杀灭E.coli效力高于SAEW单一作用时的杀灭E.coli效力,随着处理时间的延长、溶剂用量的增加和温度的提高,杀灭E.coli效果显著增强。SAEW-US并行联合处理对于杀灭E.coli具有“1+1>2”的协同效应,且杀菌过程遵循一级动力学模型。SAEW-US并行联合处理比单独SAEW处理杀灭E.coli效果强,并且能降低E.coli亚致死损伤数量。综上可知,SAEW-US并行联合处理鲜切生菜表面E.coli存在协同效应,相关结果可为鲜食农产品的杀菌提供理论依据。

酸性电解水理化性质及其脱色能力研究

初步比较了4种强电解质酸性电解水理化数据,考察了NaCI酸性电解水理化参数受温度、时间和浓度的影响。实验分析了浓度为0.43 mol/L的NaCI酸性电解水脱色性能。结果表明,不同电解质的酸性电解水理化参数与其表观解离度有正相关性。随电解质浓度、温度等变化,NaCI酸性电解水pH值降低、氧化电位值(ORP)、电导率(σ)和余氯含量(ACC)相应发生变化。酸性电解水与染料溶液体积比为1:1时,对红色、黄色、蓝色、印花蓝、藏青、黑色染料,1 min脱色率均高达90%以上。

Inactivation efficiency of slightly acidic electrolyzed water against microbes on facility surfaces in a disinfection channel

Slightly acidic electrolyzed water(SAEW,pH 6.0-6.5)is an ideal and environmentally-friendly disinfectant,which was used to prevent and control bacterial infections on farms.This work aims to investigate the inactivation effectiveness of SAEW in inactivating microbes in a disinfection channel.The bactericidal efficiency of SAEW on equipment surfaces was compared to two commercial disinfectants,Kuei A bromide solution(KAS,5:1000 v/v)and Glutaraldehyde solution(GS,5:1000 v/v).The disinfection effectiveness of SAEW in inactivating Salmonella enteritidis(S.enteritidis)on equipment surfaces in the disinfection channel was evaluated,and a model was developed using multiple linear regression analysis.Results indicated that SAEW was significantly(p<0.05)more efficient than KAS and GS on kits and clothing in the disinfection channel at 1 min.The SAEW did not contribute as aggressively to respiratory difficulty as KAS and GS.Maximum reductions of 2.362 log10 CFU/cm^(2),2.613 log10 CFU/cm^(2) and 2.359 log10 CFU/cm^(2) for Salmonella enteritidis were obtained from clothing surfaces,iron materials,and kits treated with SAEW for 2.5 min at a chlorine concentration of 220 mg/L.Moreover,the established model had a good fit-quantified by the determination coefficient R^(2)(0.939)and a lack of fit test(p>0.05).In addition,available chlorine concentration(ACC)was an important factor than other factors,and the inactivation efficiency of Salmonella enteritidis sprayed by SAEW treatment was different between iron materials,kits and clothing surfaces(iron>kit>clothing).

超声雾化微酸性电解水对采后娃娃菜流通及货架品质的影响

为了探明微酸性电解水(Slightly acidic electrolyzed water,SAEW)对采后娃娃菜货架品质的影响,本文分析了在低温流通(4±1)℃及货架条件(25±1)℃下,不同浓度(0、50、100和150 mg/L)SAEW超声雾化熏蒸处理对娃娃菜采后保鲜效果的影响。结果显示,较对照和其它浓度(50和150 mg/L)SAEW处理相比,100 mg/L SAEW超声雾化熏蒸处理在货架第6和第9 d时显著抑制了娃娃菜丙二醛含量的升高及总硫苷含量的下降(P<0.05)。进一步的流通及货架模拟结果显示,与对照组相比,100 mg/L的SAEW超声雾化熏蒸处理使娃娃菜中的菌落总数降低了17.04%,总硫苷含量提升了30.11%;另外,该处理显著抑制了采后娃娃菜中亚硝酸盐和丙二醛含量的积累(P<0.05),延缓了可溶性糖、可溶性蛋白、总酚、抗坏血酸和异硫氰酸酯含量的下降,提高了黑芥子酶的活性。100 mg/L SAEW超声雾化熏蒸处理不仅能有效抑制流通及货架期间娃娃菜中菌落总数的生长,而且可有效减缓该过程中娃娃菜营养品质的流失,从而提高娃娃菜的保鲜效果。

微酸性电解水对采后香葱抑菌特性及贮藏品质的影响

为探究微酸性电解水(slightly acidic electrolyzed water,SAEW)对香葱采后贮藏品质的影响,本实验分析低温((4±1)℃)贮藏条件下不同质量浓度(0、100、200 mg/L和300 mg/L)SAEW浸泡处理5 min后香葱采后抑菌特性及贮藏品质的变化。结果显示,较对照和其他质量浓度(100 mg/L和300 mg/L)SAEW处理相比,200 mg/L SAEW浸泡处理更好地维持了采后香葱的外观品质并抑制了其菌落总数的增长。进一步的研究结果显示,200 mg/L SAEW浸泡处理可有效抑制香葱中质量损失率和腐烂率的增加,减缓叶绿素、VC、可溶性糖以及可溶性蛋白含量的下降,减少有害物质总游离氨基酸、丙二醛和亚硝酸盐的积累。综上,200 mg/L SAEW浸泡处理不仅能有效抑制低温贮藏期间香葱中菌落总数的增长,而且可有效延缓该过程中香葱营养品质的流失,从而提高香葱的保鲜效果。因此,SAEW可作为一种维持采后香葱贮藏品质,延缓其衰老进程的有效杀菌、保鲜措施。

Preservative effects of the combined treatment of slightly acidic electrolyzed water and ice on pomfret

This study assessed the combined effect of slightly acidic electrolyzed water(SAEW)and slightly acidic electrolyzed water ice(SAEW-ice)on the quality of pomfrets over a period of 18 d of cold storage at 4°C.A presoak for 5 min in SAEW solution(22 mg/L)was used before the pomfrets were placed on SAEW-ice(pH:6.45;ORP:803 mV;ACC:18 mg/L);The changes in physicochemical properties(i.e.,pH,thiobarbituric acid,total volatile basic nitrogen and texture profile),microbial loads and sensory characteristics were all analyzed.Compared with the tap water(TW)group,the total bacterial counts of the SAEW group significantly decreased by 1.27 log10 CFU/g after immersion(p<0.05).The shelf life of the pomfrets was prolonged by 9 d by the combined treatment of SAEW and SAEW-ice during storage at 4℃.On the 18th day,the gumminess and chewiness values of the pomfrets in the SAEW+SAEW-ice group were 195 g and 3.97 mJ,respectively,which were significantly higher than those of the other groups(p<0.05).The results suggested that SAEW+SAEW-ice treatments have great potential as a novel method to maintain the quality and extend the shelf life of pomfrets during refrigerated storage.

超声联合微酸性电解水处理克氏原螯虾条件优化及对其品质影响

目的探寻超声协同微酸性电解水处理对克氏原螯虾杀菌效果以及贮藏期品质的影响。方法考察微酸性电解水有效氯浓度、浸泡时间、超声功率三者分别对微生物的影响,分析4℃贮藏期间联合处理对克氏原螯虾菌落总数、总挥发性盐基氮、丙二醛、色差、感官等的影响。结果在微酸性电解水中浸泡10 min、有效氯浓度为60 mg/L、超声功率为405 W的条件下,克氏原螯虾菌落总数与空白组相比降低了1.48 lg(CFU/g),与单一处理相比杀菌作用更强。在冷藏期间,联合处理组能够抑制克氏原螯虾菌落总数的增长,其总挥发性盐基氮和丙二醛的上升速度均低于未处理组,对延缓样品的脂肪氧化与腐败变质有较好效果。结论与对照组相比,超声协同微酸性电解水处理有良好的杀菌效果,能更好地保持克氏原螯虾的品质并延长冷藏货架期至4 d以上。

低温等离子体耦合微酸性电解水对三文鱼的保鲜作用

采用单因素和Box-Behnken响应面试验优化低温等离子耦合微酸性电解水对三文鱼杀菌的工艺条件,通过菌落总数、pH值、挥发性盐基氮(TVB-N)、硫代巴比妥酸反应产物(TBARS)值、羰基含量和色差等指标比较等离子体活化水、微酸性电解水及低温等离子体耦合微酸性电解水对三文鱼4℃贮藏的保鲜效果。结果显示,当低温等离子体活化时间5 min,功率320 W,浸泡时间20 min,有效氯质量浓度50 mg/mL,料液比1∶6时杀菌效果最优,均可延长三文鱼贮藏期,而低温等离子体耦合微酸性电解水更有利于缓解脂肪和蛋白氧化。本研究为水产品保鲜提供了新思路。

低浓度微酸性电解水对纯培养及海虾中副溶血性弧菌与腐败希瓦氏菌的杀灭作用

为探究低浓度微酸性电解水(low concentration slightly acidic electrolyzed water,LcSAEW)对纯培养及海虾中的副溶血性弧菌与腐败希瓦氏菌的杀灭作用,该研究通过平板计数、生长曲线、电导率、膜电位、胞内物质渗漏量、活性氧和显微镜观察分析了LcSAEW对两种细菌的抑菌效果、细胞膜完整性以及细胞形态的影响。结果表明,有效氯浓度为4、8 mg/L的LcSAEW处理纯培养副溶血性弧菌与腐败希瓦氏菌30 s时,菌落数均降低8 lg CFU/mL以上。用10 mg/L的LcSAEW处理接种两种目标菌的海虾10 min后,菌落数分别降低1.6、1.25 lg CFU/mL。LcSAEW处理后,2种细菌的代谢活性和胞内ATP浓度均降低,而电导率、胞外DNA、蛋白质和K^(+)含量均上升。此外,膜电位呈现超极化,胞内活性氧累积,细胞形态出现凹陷、皱缩现象。综上所述,LcSAEW可以破坏细胞结构、细胞膜通透性,导致细菌活性紊乱甚至凋亡。该研究可为LcSAEW在水产品中的应用提供理论依据。

Disinfection effect of adding slightly acidic electrolyzed water to artificial seawater under the condition of static hybrid

Mixed solution of slightly acidic electrolyzed water(SAEW)and artificial seawater was used to investigate the disinfection potential of SAEW in artificial seawater.Inoculated Vibrio parahaemolyticus(suspended in 3%sodium chloride alkaline peptone water and 0.85%sodium chloride water,respectively)was subjected to different mixed-SAEW and SAEW immersion treatments(5-20 mg/L available chlorine concentration(ACC)).In the presence of organic matter,4.07 logCFU/mL significant reduction(p<0.05)was achieved after treating with 20 mg/L mixed-SAEW for 15 min.There was 5.13 logCFU/mL reduction after treating with 15 mg/L SAEW for 15 min.For V.parahaemolyticus suspended in 0.85%sodium chloride solution,it was undetected after 30 s SAEW treatment(5 mg/L ACC)or 120 s mixed-SAEW treatment(10 mg/L ACC).At a ratio of SAEW and artificial seawater at 1:15(V/V),SAEW could inactivate V.parahaemolyticus to undetectable level in artificial seawater in one minute,which was comparable with UV treatment of 10 W.The results indicated high sanitization potential of SAEW against V.parahaemolyticus in aquaculture seawater.

电解水作为饮用水在畜禽生产中的应用研究进展

饮用水是畜禽水分的主要来源,干净、充足的饮水是畜禽健康的重要保证之一。电解水具有抗菌性、无残留、无污染、价格低等特点,并具有一定的药理作用,在食品加工、医用消毒及畜禽栏舍消毒等方面有广泛应用。近来,可饮用电解水代替普通地下水作为畜禽饮用水成为研究的新焦点。本文综述了目前常用饮用类电解水的种类及其在畜禽生产中的主要应用,为电解水在畜禽生产中的安全应用提供参考。

Bactericidal efficacy of slightly acidic electrolyzed water(SAEW)against Listeria monocytogenes planktonic cells and biofilm on food-contact surfaces

In the present study,the bactericidal efficacy of slightly acidic electrolyzed water(SAEW)against Listeria monocytogenes(L.monocytogenes)planktonic cells and biofilm on food-contact surfaces including stainless steel and glass was systematically evaluated.The results showed that SAEW(pH 5.09 and available chlorine concentration(ACC)of 60.33 mg/L)could kill L.monocytogenes on food-contact surfaces completely in 30 s,a disinfection efficacy equal to that of NaCIO solutions(pH 9.23 and ACC of 253.53 mg/L).The results showed that long exposure time and high ACC contributed to the enhancement of the disinfection efficacy of SAEW on L.monocytogenes on food-contact surfaces.Moreover,the log reduction of SAEW treatment presented an increasing tendency within the prolonging of treatment time when SAEW was used to remove the L.monocytogenes bioflm formed on stainless steel and glass surfaces,which suggested that SAEW could remove L.monocytogenes bio-film effectively and its disinfection efficacy is equal to(in the case of stainless steel)or higher than(in the case of glass)that of high-ACC NaCIO solutions.In addition,the results of the crystal violet staining and scanning electron microscopy also demonstrated that SAEW treatment could remove the L.monocytogenes biofilm on food-contact surfaces.

基于电解水处理的荞麦富集酚酸发芽工艺优化

为研究电解水理化指标及发芽培育条件对荞麦芽中酚酸总量的影响,以‘晋荞6号’为原料,选取电解水pH值、电解水有效氯浓度、发芽温度、发芽时间为单因素,酚酸总量为响应值,在单因素试验的基础上,采用响应面分析法对荞麦发芽条件进行优化。结果表明:使用pH5.90、有效氯浓度19.50 mg/L的电解水处理荞麦种子,并在26℃条件下培养,发芽6.5 d采收,测得荞麦芽中酚酸总量为15.06 mg/g,较自来水对照组提高了74.10%。在检测到的11种酚酸中,绿原酸为含量最高的酚酸(9.03 mg/g),电解水处理组荞麦芽中香草酸、水杨酸、丁香酸、绿原酸含量均显著高于自来水对照组(P<0.05),对羟基苯甲酸和咖啡酸含量显著低于自来水对照组(P<0.05),其余主要酚酸含量与自来水对照组均无显著性差异(P>0.05)。

天麻炖乌鸡的工艺优化及其贮藏品质

【目的】研究天麻炖乌鸡预制菜品的最佳工艺配方以及微酸性电解水(slightly acidic electrolyzed water,SAEW)处理对其贮藏品质的影响。【方法】以复合香辛料、乌骨鸡、天麻、食盐为优化指标,感官评分为响应值,采用Box-Benhnken响应面法进行工艺研发和优化。以最佳工艺条件预处理天麻和乌骨鸡,再用SAEW对其进行杀菌处理,以无菌水为对照,在4℃条件下进行14 d贮藏品质的研究。【结果】天麻炖乌鸡预制菜品的最佳优化配方为:复合香辛料1.62 g,鸡肉505.65 g,天麻27.58 g,食盐2.95 g。在贮藏期间,经SAEW处理后,乌骨鸡的挥发性盐基氮含量较对照组显著减少2.80 mg/100 g,天麻多糖含量的降幅较对照组少8.74%(P<0.05),而两组之间的天麻色差和鸡肉保水性无显著差异(P>0.05),鸡汤pH值随着贮藏时间的延长而降低。【结论】该工艺可作为即烹天麻炖乌鸡的配方,SAEW处理可延缓原材料的变质,进而延长货架期。研究结果可为天麻炖乌鸡的保鲜技术研究提供理论参考。

UPVC管加装微酸性电解水生成器改造牙科综合治疗椅水路系统对控制口腔诊疗用水微生物污染的效果

目的探讨使用硬聚氯乙烯树脂(UPVC)管道加装微酸性电解水生成器改造牙科综合治疗椅(简称牙椅)水路系统对控制口腔诊疗用水微生物污染的效果。方法选取医院口腔医学科25台牙椅为研究对象,分别于2022年6—8月水路系统改造前(A组)、2022年10—12月使用UPVC管改造水路系统管道后(B组)、2023年1—3月在UPVC管道前端加装微酸性电解水生成器后(C组),采集牙椅工作状态下采集口腔诊疗用水,每组150份,比较三组水样的菌落总数合格率。结果三组口腔诊疗用水菌落总数平均合格率为C组>B组>A组,差异有统计学意义(P<0.05)。结论使用UPVC管改造牙椅水路系统并在管道前端加装微酸性电解水生成器,可以有效控制口腔诊疗用水的微生物污染。

次氯酸电解水处理对豆芽生长及品质的影响

为生产不易腐烂、微生物含量少且营养价值更高的绿豆芽和黄豆芽,将有效氯为25 mg/L的次氯酸电解水应用于绿豆、黄豆发芽,研究了次氯酸电解水对豆芽的发芽率、豆茎长、腐烂率、微生物总数及营养成分含量的影响。试验结果表明:次氯酸电解水的杀菌效果明显,与对照相比,次氯酸电解水处理的绿豆芽、黄豆芽表面的菌落总数分别减少10.23%、18.22%,肠杆菌数分别降低了11.39%、19.41%,腐烂率显著降低11.54%、36.05%。次氯酸电解水对豆芽品质无不良影响,相较于对照组,次氯酸电解水处理的绿豆芽与黄豆芽发芽率与豆茎长基本持平。处理组绿豆芽与黄豆芽的抗坏血酸含量分别显著提高了49.85%、49.21%,总酚含量分别提高了23.14%、11.23%。由此可见,次氯酸电解水可一定程度上延缓豆芽的品质劣变,为改善家庭和工业生产的豆芽品质提供了理论支持。

酸性氧化电位水和低温等离子体处理对鲜参微生物群落的影响

目的探究酸性氧化电位水和低温等离子体两种杀菌技术对鲜参微生物菌落总数、群落多样性和结构的影响,揭示鲜参的微生物群落组成。方法采用传统的培养方法测定鲜参的微生物菌落总数;采用16S rRNA和ITS测序技术分析酸性氧化电位水处理和低温等离子体处理鲜参群落的多样性和结构的变化。结果低温等离子体杀灭鲜参微生物的数量显著大于酸性氧化电位水;经两种杀菌方式处理前后鲜参微生物的种类无显著性变化,但是在鲜参微生物群落的门水平和属水平上均引起了菌群结构的显著变化,且细菌菌群结构的变化大于真菌。结论低温等离子体杀灭鲜参微生物的效果优于酸性氧化电位水,经这两种杀菌方式处理后鲜参群落结构的变化,能够为后续靶向抑制鲜参的腐败和延长其货架期提供一定的指导。