杀灭鲜切洋葱上食源性致病菌消毒剂的筛选及杀菌条件的优化

研究了几种消毒剂对鲜切洋葱表面食源性致病菌的杀灭效果,为提高洋葱等鲜切蔬菜的食用安全提供依据。用清水、次氯酸钠(200mg/L)、二氧化氯(10mg/L)、过氧化氢(20.0g/L)、酸化亚氯酸钠(1.0g/L)、过氧乙酸(80mg/L)、柠檬酸(10.0g/L)、乳酸(10.0g/L)以及乳酸(10.0g/L)结合55℃处理染菌的鲜切洋葱3min,以酸化亚氯酸钠效果最好,可分别减少3.19log CFU/g大肠杆菌O157∶H7,3.11log CFU/g单增李斯特菌和2.60logCFU/g鼠伤寒沙门氏菌。以李斯特菌为研究对象应用响应面优化酸化亚氯酸钠杀菌参数,优化结果为1.0g/L,处理2min。对酸化亚氯酸钠产生的药伤进行评价,发现处理后再经清水漂洗可避免药伤,保持理想的感官品质。 

Screening of sanitizer for foodborn pathogens in fresh-cut onions and the optimization of the sanitizing condition

Effectiveness of multiple chemical sanitizers on reducing the food borne pathogens in fresh-cut onions was investigated to improve the food safety of fresh-cut vegetables.Fresh-cut onions were inoculated with food borne pathogens, then the inoculated onion dices were treated with water, sodium hypochlorite (200mg/L) , chlorine dioxide (10mg/L) , hydrogen peroxide (20.0g/L) , acidized sodium chlorite (1.0g/L) , peroxyacetic acid (80mg/L) , citric acid (10.0g/L) , lactic acid (10.0g/L) , and lactic acid at 55℃ (10.0g/L) for 3min respectively .The result showed acidified sodium chlorite produced a 3.19log CFU/g reduction for E.coli O157∶H7, a 3.11log CFU/g reduction for Listeria monocytogenes and a 2.60log CFU/g reduction for Salmonella typhimurium, achieving the best effect.To optimize the disinfection conditions, response surface experiment was applied and Listeria monocytogenes was taken as the research object, and the optimized treatment was 1.0g/L acidized sodium chlorite solution, rinsing for 2min.Assessing the effect of the acidized sodium chlorite on the fresh-cut onions found that acidized sodium chlorite treatment followed by water wash could keep desirable sensory quality.