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首页> 外文期刊>International Journal of Environmental Research and Public Health >Evaluation of Combined Disinfection Methods for Reducing Escherichia coli O157:H7 Population on Fresh-Cut Vegetables
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Evaluation of Combined Disinfection Methods for Reducing Escherichia coli O157:H7 Population on Fresh-Cut Vegetables

机译：联合消毒方法减少鲜切蔬菜上大肠杆菌O157：H7种群的评价

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Most current disinfection strategies for fresh-cut industry are focused on the use of different chemical agents; however, very little has been reported on the effectiveness of the hurdle technology. The effect of combined decontamination methods based on the use of different sanitizers (peroxyacetic acid and chlorine dioxide) and the application of pressure (vacuum/positive pressure) on the inactivation of the foodborne pathogen E. coli O157:H7 on fresh-cut lettuce (Lactuca sativa) and carrots (Daucus carota) was studied. Fresh produce, inoculated with E. coli O157:H7, was immersed (4 °C, 2 min) in tap water (W), chlorine water (CW), chlorine dioxide (ClO2: 2 mg/L) and peroxyacetic acid (PAA: 100 mg/L) in combination with: (a) vacuum (V: 10 mbar) or (b) positive pressure application (P: 3 bar). The product quality and antimicrobial effects of the treatment on bacterial counts were determined both in process washing water and on fresh-cut produce. Evidence obtained in this study, suggests that the use of combined methods (P/V + sanitizers) results in a reduction on the microorganism population on produce similar to that found at atmospheric pressure. Moreover, the application of physical methods led to a significant detrimental effect on the visual quality of lettuce regardless of the solution used. Concerning the process water, PAA proved to be an effective alternative to chlorine for the avoidance of cross-contamination.
机译：当前用于鲜切工业的大多数消毒策略都集中在使用不同的化学试剂上。但是，关于跨栏技术有效性的报道很少。基于使用不同的消毒剂（过氧乙酸和二氧化氯）和施加压力（真空/正压）的联合去污方法对鲜切生菜上食源性病原大肠杆菌O157：H7灭活的影响（研究了Lactuca sativa和胡萝卜（Daucus carota）。将接种了O157：H7大肠杆菌的新鲜农产品浸入自来水（W），氯水（CW），二氧化氯（ClO2：2 mg / L）和过氧乙酸（PAA）中（4°C，2分钟） ：100 mg / L）结合使用：（a）真空（V：10 mbar）或（b）施加正压（P：3 bar）。在过程洗涤水和鲜切产品中确定了产品质量和处理对细菌数量的抗菌作用。在这项研究中获得的证据表明，结合使用方法（P / V +消毒剂）可减少生产的微生物数量，与在大气压下相似。此外，无论使用何种溶液，物理方法的应用都会对生菜的视觉质量产生重大不利影响。关于工艺用水，为了避免交叉污染，PAA被证明是氯的有效替代品。

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