二氧化氯和超声波协同作用对鲜蛋表面消毒效果的研究  

Disinfection Effect of Chlorine Dioxide Combined with Ultrasonic Treatment on Egg Surface

作　　者：王耀峰[1,2] 宫智勇[1] 方敏[1] 刘良忠[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023 [2]武汉科技大学中南分校,湖北武汉430223

出　　处：《食品科学》2009年第23期150-153,共4页Food Science

基　　金：武汉市科技攻关项目(200821422186;T200820422189-01)

摘　　要：研究二氧化氯(ClO2)与超声波协同作用对鲜蛋表面大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌的杀灭效果。二氧化氯浓度为0、30、40、50、60mg/L,单独作用及在59kHz超声波协同作用下分别处理1、5、10min。结果表明:二氧化氯与超声波协同作用与二氧化氯单独作用相比,处理时间10min,对3个菌种的杀菌量>4.00(lg(CFU/ml)),二氧化氯浓度从60mg/L降低为50mg/L;协同作条件下二氧化氯浓度50mg/L,对大肠杆菌、金黄色葡萄球菌的杀菌量>4.00(lg(CFU/ml)),处理时间与单独作用相比从10min缩短为5min。In order to investigate the disinfection effect of chlorine dioxide combined with ultrasonic treatment on Escherichia coli, Staphylococcus aureus, Bacillus subtilis on egg surface, chlorine dioxide with various concentrations （0, 30, 40, 50 mg/L and 60 mg/L）, with and without 59 kHz of ultrasound was used to treat eggs for 1, 5 min and 10 min, respectively. A synergistic effect of chlorine dioxide and 59 kHz of ultrasonic treatment on the death of bacteria on egg surface was observed. Bactericidal capacity of chlorine dioxide at the concentration of 50 mg/L assisted with 59 kHz of ultrasonic treatment for 10 min was more than 4.00 （lg（CFU/ml）） to three kinds of bacteria. Moreover, it was only required for 5 min to achieve 4.00（lg（CFU/ml）） of bactericidal capacity to E. coli and Staphylococcus aureus under the combinatorial treatment of chlorine dioxide at the concentration of 50 mg/L associated with 59 kHz of ultrasound.

关 键 词：二氧化氯 超声波 消毒 

分 类 号：TS201.3[轻工技术与工程—食品科学]