食醋对志贺菌属和沙门菌属细菌抑制作用的探讨  

Exploring the controlling effects of vinegar on bacteria of shigella and salmonella

作　　者：谷敬丽[1] 王金喜[1] 聂晓澜[1] 

机构地区：[1]河南大学医学院机能实验室,河南开封475001

出　　处：《河南大学学报（医学科学版）》2004年第3期19-20,共2页

摘　　要：目的 :探讨食醋对志贺菌属和沙门菌属细菌的抑制作用。方法 :用不同浓度的食醋作为消毒剂对志贺菌属和沙门菌属细菌做抑制试验。结果 :10 0 %食醋在 5min内即可抑制志贺菌属和沙门菌属细菌的生长。 5 0 %食醋在2 0min内对二菌属亦有抑制作用。结论Objective: To probe into the controlling effects of vinegar on bacteria of shigella and salmonella. Methods: The experiment on depressing bacteria of shigella and salmonella was conducted by using vinegar of different concentration as disinfector.Results: 100% vinegar could check the growth of bacteria of shigella and salmonella in 5 minutes. 5% vinegar could also arrest the growth of two shigella and salmonella in 20 minutes. Conclusion: Vinegar can be used as edible disinfector to raw cold dishes.

关 键 词：食醋 志贺菌属 沙门菌属 抑制 

分 类 号：TS207.4[轻工技术与工程—食品科学]