酸性电解水对鸡白痢沙门氏菌杀灭效果的研究  

Bactericidal efficiency of acidic electrolyzed water on poultry Salmonella Pullorum

作　　者：曹薇[1] 朱志伟[1] 张玥[1] 施正香[1] 李保明[1] 

机构地区：[1]中国农业大学农业部设施农业生物环境工程重点开放实验室,北京100083

出　　处：《食品科技》2008年第2期78-81,共4页Food Science and Technology

基　　金：国家"十一五"科技支撑重点项目(2006BAD14B01);2007年教育部新世纪优秀人才支持计划;北京市教育委员会共建项目建设计划(XK100190650)

摘　　要：家禽和禽产品中的沙门氏菌是引起人类沙门氏菌感染和食物中毒的主要潜在来源,沙门氏菌通常被认为是生产者和消费者所面临的最严重的致病菌之一。研究不同电解质种类和电解时间等参数条件下制得的酸性电解水对鸡白痢沙门氏菌的杀灭效果,确定了酸性电解水pH值和有效氯浓度对杀菌效果的影响。结果表明,酸性电解水对鸡白痢沙门氏菌具有较强的杀灭效果,当酸性电解水pH值小于3或有效氯浓度超过1mg/kg时可以100%杀灭鸡白痢沙门氏菌,且NaCl、KCl溶液制得的酸性电解水的杀菌效果优于CaCl2、MgCl2溶液制得的酸性电解水。Salmonella related to poultry and its products is the main potential source of human Salmonella infection. It is generally realized that Salmonella is a great threat to producers and consumers. The effect of acidic electrolyzed water produced with different electrolytes, electrolysis time, pH value and available chlorine concentration on the inactivation of Salmonella Pullorum was investigated in this paper. The results indicated that acidic electrolyzed water had strong bactericidal activity on the Salmonella Pullorum. When the pH value is less than 3 or available chlorine concentration more than 1 mg/kg, acidic electrolyzed water can completely kill the Salmonella Pullorum. Moreover, acidic electrolyzed water produced by electrolytes of NaCl or KCl showed 100% of sterilization ratio, much better than the acidic water produced by electrolytes of CaCl2 and MgCl2.

关 键 词：酸性电解水 沙门氏菌 杀菌 

分 类 号：TQ455.1[化学工程—农药化工]