Modeling the degradation of acidic electrolyzed water and its ability to disinfect a dual-species biofilm

Modeling the degradation of acidic electrolyzed water and its ability to disinfect a dual-species biofilm
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模拟酸性电解水的降解及其对双物种生物膜的消毒能力

DOI:
10.1016/j.lwt.2019.01.029
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发表时间:
2019-05-01
影响因子:
6
通讯作者:
Zhou, Guanghong
Zhou, Guanghong
中科院分区:
农林科学1区
文献类型:
--
作者:
Hu, Haijing;Cai, Linlin;Zhou, Guanghong

文献摘要

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酸性电解水作为一种新型的广谱消毒剂已经得到了广泛的应用,但它是现场产生的一次性使用的,通常不储存。但是,“一次生产、一次使用”并不是一种方便的工业应用模式。本研究的重点是模拟AEW在储存过程中的有效氯浓度(ACC)的降解以及它对由肠炎沙门氏菌和荧光假单胞菌形成的双物种生物膜的消毒能力。结果表明,温度对气孔导度无显著影响,而气孔导度随时间逐渐降低。用威布尔模型可以很好地描述ACC的降解过程。用20和40 mg/L的AEW对肠炎链球菌和荧光假单胞菌双菌种生物膜进行灭活。随着处理时间的延长,不锈钢表面的活细胞数逐渐减少。浸泡10分钟和30分钟后,20和40 mg/L的AEW分别使复种生物膜中的细胞数减少2logcfu/cm(2)和4.5logcfu/cm(2)。此外,双菌种生物膜表现出比单菌种生物膜更强的抗性。本文的研究结果可为AEW在食品加工环境中的应用提供有用的信息。
As a novel broad-spectrum disinfectant, acidic electrolyzed water (AEW) has been widely used, but it is generated on-site for one-time used and usually not stored. but "producing once for using once" is not a convenient mode for industrial application. This study focused on modeling the degradation of the available chlorine concentration (ACC) of AEW during storage and its ability to disinfect a dual-species biofilm formed by Salmonella Enteritidis and Pseudomonas fluorescens. The results showed that temperature had no significant effect on the ACC, while the ACC gradually decreased with time. The degradation process of the ACC could be fitted very well using the Weibull model. Dual-species biofilms comprising S. Enteritidis and P. fluorescens were inactivated by 20 and 40 mg/L AEW. The number of viable cells on stainless steel gradually decreased as the treatment time increased. Immersion for 10 and 30 min led to > 2 log CFU/cm(2) and 4.5 log CFU/cm(2) in decrease of the cells in dual-species biofilms when treated with 20 and 40 mg/L AEW, respectively. In addition, the dual-species biofilm displayed more resistance than the single-species biofilm. The findings presented herein could provide useful information for the application of AEW in food processing environments.