Roles of oxidation-reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens
Roles of oxidation-reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens
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DOI：
10.4315/0362-028x-63.1.19
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发表时间：
2000-01-01
影响因子：
2
通讯作者：
Brackett, RE
中科院分区：
文献类型：
--
作者：
Kim, C;Hung, YC;Brackett, RE
本研究考察了氧化电解水灭活病原菌的性能，并评价了具有类似氧化电解水性能的化学改性溶液对大肠杆菌O157:H7的杀灭效果。将大肠杆菌O157:H7的5株鸡尾酒（10(10)CFU/ml）分别置于去离子水（对照）、含10 mg/l余氯的EO水（J.A.W-EO水）、含56 mg/l余氯的EO水（ROX-EO水）和化学改性溶液中。使用EO水和含有氯和1%溴的化学改性溶液后，大肠杆菌O157:H7在30 a内失活（减少8.88 log(10) CFU/ml）。在EO或化学改性溶液中加入铁来降低氧化还原电位（ORP）读数，加入中和缓冲液来中和氯。含有100 mg/l铁的J.A.W-EO水、醋酸溶液和含有中和缓冲液或100 mg/l铁的化学改性溶液对减少细菌数量无效。含100毫克/升铁的ROX-EO水是唯一一种仍然有效灭活大肠杆菌O157:H7的溶液，并且无论残留氯多少，其ORP读数都很高。这些结果表明，通过化学修饰去离子水来模拟EO水是可能的，溶液的ORP可能是影响微生物灭活的主要因素。
This study investigates the properties of electrolyzed oxidizing (EO) water for the inactivation of pathogen and to evaluate the chemically modified solutions possessing properties similar to EO water in killing Escherichia coli O157:H7. A five-strain cocktail (10(10) CFU/ml) of E. coli O157:H7 was subjected to deionized water (control), EO water with 10 mg/liter residual chlorine (J.A.W-EO water), EO water with 56 mg/liter residual chlorine (ROX-EO water), and chemically modified solutions. Inactivation (8.88 log(10) CFU/ml reduction) of E. coli O157:H7 occurred within 30 a after application of EO water and chemically modified solutions containing chlorine and 1% bromine. Iron was added to EO or chemically modified solutions to reduce oxidation-reduction potential (ORP) readings and neutralizing buffer was added to neutralize chlorine. J.A.W-EO water with 100 mg/liter iron, acetic acid solution, and chemically modified solutions containing neutralizing buffer or 100 mg/liter iron were ineffective in reducing the bacteria population. ROX-EO water with 100 mg/liter iron was the only solution still effective in inactivation of E. coli O157:H7 and having high ORP readings regardless of residual chlorine. These results suggest that it is possible to simulate EO water by chemically modifying deionized water and ORP of the solution may be the primary factor affecting microbial inactivation.