摘要
目的:观察酸性氧化电位水对生鲜食品的消毒效果。方法:以花甲和黄瓜为大肠杆菌的载体,采用模拟现场实验方法研究了酸性氧化电位水对其的消毒效果。结果:在经过5 min的循环冲洗后,酸性氧化电位水对花甲和黄瓜上大肠杆菌的去除率达最大值,分别为64.90%和91.57%。结论:酸性氧化电位水在非清洁条件下,对黄瓜的消毒效果较好,而对花甲的消毒效果有待进一步改进。
Objective ：To investigate the germicidal efficacy of electrolyzed oxidizing water in fresh food. Methods： Simulated field disinfection test method was used to study experimentally the germicidal efficacy of electrolyzed oxidizing water（EOW） on the shell and cucumber, which were contaminated artificially with Escherichia coll. Results：The maximum of sterilizing rate was 64. 90% and 91.57 %, respectively. Conclusion：The EOW has good efficacy in killing spores of Escherichia coli carrier under cucumber. The mothed for disinfection of shell should be improved.
出处
《中国卫生检验杂志》
CAS
2008年第3期524-525,共2页
Chinese Journal of Health Laboratory Technology
关键词
酸性氧化电位水
食品消毒
大肠杆菌
Electrolyzed oxidizing water
Food disinfection
Escherichia coli
