Efficacy of acidic electrolyzed water ice for pathogen control on lettuce
Efficacy of acidic electrolyzed water ice for pathogen control on lettuce
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DOI：
10.4315/0362-028x-67.11.2544
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发表时间：
2004-11-01
影响因子：
2
通讯作者：
Itoh, K
中科院分区：
文献类型：
--
作者：
Koseki, S;Isobe, S;Itoh, K
采用酸性电解水（AcEW）作为冷冻AcEW（AcEW-冰）灭活生菜上的单核细胞增生李斯特菌（Listeria monocytogenes）和大肠杆菌O 157：H7。通过在-40 ℃下冷冻，由含有20、50、100和200 ppm有效氯的AcEW制备AcEW-冰，并分别产生30、70、150和240 ppm氯气（CIA）。将AcEW-冰置于装有莴苣样品的苯乙烯泡沫容器中，在20 ℃下放置24小时。产生30 ppm Cl（2）的AcEW冰对L.单核细胞增多症细胞计数，产生70 ~ 240 ppm Cl（2）的AcEW冰显著降低L.单核细胞增多症1.5 log CFU/g。使用AcEW-冰产生30 ppm Cl（2），大肠杆菌O 157：H7细胞计数减少1.0 log CFU/g。ACEW-冰产生70和150 PPM的Cl（2）减少E.大肠杆菌O 157：H7的最大菌数为2.0 log CFU/g。进一步降低E.大肠杆菌O 157：H7（2.5 log CFU/g）的活性通过用产生240 PPM Cl（2）的AcEW-冰处理来证明。然而，用产生240 ppm Cl（2）的ACEW-冰处理导致类似于叶烧伤的生理障碍。产生小于150 PPM的Cl（2）的AcEW冰对生菜的表面颜色没有影响。AcEW冰，无论Cl（2）的排放浓度，对生菜中的抗坏血酸含量没有影响。确定所需的莴苣与AcEW-冰的重量比超过1：10。AcEW-冰的杀菌作用出现在最初的2 h内。AcEW-冰的使用同时提供低温储存和细菌灭活。
Acidic electrolyzed water (AcEW) was used as frozen AcEW (AcEW-ice) for inactivation of Listeria monocytogenes and Escherichia coli O157:H7 on lettuce. AcEW-ice was prepared from AcEW with 20,50, 100, and 200 ppm of available chlorine by freezing at -40degreesC and generated 30, 70, 150, and 240 ppm of chlorine gas (CIA respectively. The AcEW-ice was placed into styrene-foam containers with lettuce samples at 20degreesC for 24 h. Although AcEW-ice generating 30 ppm Cl(2) had no effect on L. monocytogenes cell counts, AcEW-ice generating 70 to 240 ppm of Cl(2) significantly (P < 0.05) reduced L. monocytogenes by ca. 1.5 log CFU/g. E coli O157:H7 cell counts were reduced by 1.0 log CFU/g with AcEW-ice generating 30 ppm of Cl(2). ACEW-ice generating 70 and 150 PPM of Cl(2) reduced E. coli O157:H7 by 2.0 log CFU/g. Further significant reduction of E. coli O157:H7 (2.5 log CFU/g) was demonstrated by treatment with AcEW-ice generating 240 PPM Of Cl(2). However, treatment with ACEW-ice generating 240 pprn of Cl(2) resulted in a physiological disorder resembling leaf burn. AcEW-ice that generated less than 150 PPM Of Cl(2) had no effect on the surface color of the lettuce. AcEW-ice, regardless of the concentration of the emission of Cl(2), had no effect on the ascorbic acid content in the lettuce. The weight ratio of lettuce to AcEW-ice required was determined to be over 1:10. The bactericidal effect of AcEW-ice appeared within the first 2 h. The use of AcEW-ice provides simultaneously for low temperature storage and inactivation of bacteria.