微酸性电解水对黄瓜的消毒效果及安全性评价

目的评价微酸性电解水对黄瓜的消毒效果及安全性能。方法以黄瓜为载体,以大肠杆菌及黄瓜表面的自然菌为指标菌,探究微酸性电解水的消毒效果,并通过一次性皮肤刺激试验及急性经口毒性试验,评价其安全性能。结果 1%大豆卵磷脂、1%硫代硫酸钠、3%吐温80的复配使用能有效中和有效氯浓度为50 mg/L、pH值为6.5的微酸性电解水;微酸性电解水对黄瓜表面的自然菌及添加的大肠杆菌的杀菌效果显著,30次消毒试验后的平均杀灭对数值分别达到2.18和3.08;微酸性电解水小鼠急性经口毒性评价属实际无毒级别,家兔皮肤刺激强度属无刺激。结论微酸性电解水对黄瓜表面的消毒效果显著,且安全、绿色、环保,是一种比较理想的食品消毒剂。

Disinfection effect and safety evaluation of slightly acidic electrolyzed water on cucumber

Objective To evaluate the disinfection effect and safety performance of slightly acidic electrolyzed water (SAEW) on cucumber. Methods The cucumber was chosen as sample, while Escherichia coli and natural bacteria were chosen as the indicator bacteria. The disinfection effect of slightly acidic electrolyzed water was analyzed and the safety performance was evaluated by the skin irritation test and oral toxicity test. Results The combination of 1% soybean lecithin, 1% sodium thiosulfate, 3% Twain 80 could effectively neutralize the SAEW whose effective chlorine concentration was 50 mg/L and pH value was 6.5. The disinfection effect of SAEW on natural bacteria and Escherichia coli was remarkable, the killing log value reached 2.18 and 3.08, respectively. The result of acute toxicity evaluation was actual non-toxic substance, and the skin irritation intensity was no stimulation. Conclusion The SAEW has good efficacy in killing bacteria on cucumber, and it is an ideal food disinfectant which is safe, green and environmentally friendly.