清洗处理对鲜切菠菜表面致病菌抑制效果研究  

Study on the Effect of Different Washing Methods on Inhibiting Pathogenic Bacterium of Fresh-cut Spinach

作　　者：王丹[1] 张向阳[1,2] 马越[1] 赵晓燕[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心、果蔬农产品保鲜与加工北京市重点实验室、农业部华北地区园艺作物生物学与种质创制重点实验室、农业部都市农业北方重点实验室,北京100097 [2]北京农学院食品科学与工程学院,北京102206

出　　处：《食品工业》2015年第5期6-9,共4页The Food Industry

基　　金：现代农业产业技术体系建设专项资金资助(CARS-25);北京市农林科学院科技创新能力建设专项(KJCX20140204);果蔬农产品保鲜与加工北京市重点实验室项目(KJCXPT11)

摘　　要：以鲜切菠菜为研究对象,分析比较去离子水、次氯酸钠、臭氧水和酸性电解水对鲜切菠菜的抑制四种致病菌效果。采用标准平板计数法探讨对接种到菠菜表面上的大肠杆菌、沙门氏菌、金黄色葡萄球菌以及李斯特菌验证清洗剂对致病菌的清除作用。研究结果表明,与传统清洗剂次氯酸钠相比较,臭氧水处理鲜切菠菜抑菌效果不显著,但是不同的酸性电解水在抑制致病菌方面均能达到相同或更好的作用。The fresh-cut spinach was used as material to compare the hactefiostasis effect of deionized water, sodium hypochlorite, ozone water and acid electrolyzed water. Standard plate counting method was used to analyze the removal ability of sanitizer on pathogenic bacterium, such as Escherichia coli, Staphylocccus aureus, Listeria monocytogenes and Salmonella enteritidis which were inoculated on the fresh-cut spinach. The results showed that ozone water did not have a significant disinfection effect on fresh-cut spinach, but acid electrolyzed water could acquire equal even better baceriostasis effect compared with commercial sanitizer （sodium hypochlorite）.

关 键 词：鲜切菠菜 臭氧水 酸性电解水 杀菌 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]