Influence of different organic materials on chlorine concentration and sanitization of slightly acidic electrolyzed water
Influence of different organic materials on chlorine concentration and sanitization of slightly acidic electrolyzed water
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DOI：
10.1016/j.lwt.2018.02.028
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发表时间：
2018-06-01
影响因子：
6
通讯作者：
Oh, Deog-Hwan
中科院分区：
文献类型：
--
作者：
Jo, Hyeon-Yeong;Tango, Charles Nkufi;Oh, Deog-Hwan
本研究的目的是通过体外试验来确定有机物对氯浓度的影响，以确定在洗涤过程中影响弱酸性电解水(SAEW)消毒的最关键的有机物。将有机物质(100~1000 mg/L)加入SAEW溶液中，记录游离氯的消耗量。在这些有机材料存在的情况下，对病原体进行灭活。对蔬菜和肉类样品洗涤过程中游离氯的消耗和SAEW的消毒效果进行了测定。研究结果表明，蛋白质化合物对卫生效果的不利影响比脂肪和碳水化合物更大。在碳水化合物和脂类化合物存在的情况下，病原菌数量在3min内降至检测下限以下。但随着蛋白质浓度的增加，SAEW效应减弱。在模拟洗涤过程中，与蔬菜产品相比，肉类中含有有机物质的反应中游离氯的消耗速度更快。然而，这种氯消耗的差异并没有显著影响肉类和蔬菜产品之间的细菌减少。这些结果表明，SAEW洗涤的优化应同时考虑构成新鲜农产品的有机材料的数量和类型。
The objective of the present study was to determine the effect of organic materials on chlorine concentration through in vitro assays to identify the most critical organic material affecting the sanitization of slightly acidic electrolyzed water (SAEW) during washing process. Organic materials (100-1000 mg/L) were added into SAEW solution and consumption of free chlorine was recorded. Inactivation of pathogens was performed in present of these organic materials. Depletion of free chlorine and sanitization efficacy of SAEW were determined during vegetables and meats samples washing processes. Results of this study showed that protein compounds had more detrimental effects on sanitization efficacy than lipids and carbohydrates. In the presence of carbohydrate and lipid compounds, pathogen population were decreased below the detection limits within 3 min. However, SAEW effect was decreased with increasing protein concentration. During simulation of washing processes, free chlorine was more quickly consumed in reactions containing organic materials for meats compared to those for vegetable produce. However, such difference in chlorine depletion did not significantly influence bacterial reduction between meats and vegetable produce. These results indicate that the optimization of SAEW washing should consider both the amount and the type of organic materials constituting the fresh produce.