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首页> 外文期刊>Food microbiology >Effect of mild heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157:H7 and Salmonella on Lettuce
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Effect of mild heat pre-treatment with alkaline electrolyzed water on the efficacy of acidic electrolyzed water against Escherichia coli O157:H7 and Salmonella on Lettuce

机译：碱性电解水温和预处理对酸性电解水对生菜大肠杆菌O157：H7和沙门氏菌功效的影响

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Cut lettuce dip-inoculated with Escherichia coli O157:H7 and Salmonella was treated with alkaline electrolyzed water (AlEW) at 20℃ for 5 min, and subsequently washed with acidic electrolyzed water (AcEW) at 20℃ for 5 min. Pre-treatment with AlEW resulted in an approximate 1.8 log_(10) cfu/g reduction of microbial populations, which was significantly (p≤0.05) greater than microbial reductions resulting from other pre-treatment solutions, including distilled water and AcEW. Repeated AcEW treatment did not show a significant bacterial reduction. Mildly heated (50℃) sanitizers were compared with normal (20℃) or chilled (4℃) sanitizers for their bactericidal effect. Mildly heated AcEW and chlorinated water (200 ppm free available chlorine) with a treatment period of 1 or 5 min produced equal reductions of pathogenic bacteria of 3 log_(10) and 4 log_(10) cfu/g, respectively. The procedure of treating with mildly heated AlEW for 5 min, and subsequent washing with chilled (4℃) AcEW for period of 1 or 5 min resulted in 3-4 log_(10) cfu/g reductions of both the pathogenic bacterial counts on lettuce. Extending the mild heat pre-treatment time increased the bactericidal effect more than that observed from the subsequent washing time with chilled AcEW. The appearance of the mildly heated lettuce was not deteriorated after the treatment. In this study, we have illustrated the efficacious application of AlEW as a pre-wash agent, and the effective combined use of AlEW and AcEW.
机译：浸入大肠杆菌O157：H7和沙门氏菌的切好的生菜在20℃下用碱性电解水（AlEW）处理5分钟，然后在20℃下用酸性电解水（AcEW）洗涤5分钟。 AlEW预处理导致微生物种群减少约1.8 log_（10）cfu / g，这比其他预处理溶液（包括蒸馏水和AcEW）导致的微生物减少显着（p≤0.05）更大。重复的AcEW处理未显示出明显的细菌减少。将温热（50℃）的消毒剂与普通（20℃）或冷藏（4℃）的消毒剂进行了比较。轻度加热的ACEW和氯化水（200 ppm游离有效氯）的处理时间为1或5分钟，分别使致病菌分别减少3 log_（10）和4 log_（10）cfu / g。用中度加热的AlEW处理5分钟，然后用冷的（4℃）AcEW洗涤1或5分钟的过程使生菜上的两种致病细菌数减少了3-4 log_（10）cfu / g 。延长温和的加热预处理时间所产生的杀菌作用要比从随后用冷冻AcEW进行的洗涤时间所观察到的杀菌作用更大。处理后，温和生菜的外观没有恶化。在这项研究中，我们已经说明了AlEW作为预洗剂的有效应用，以及AlEW和AcEW的有效联合使用。

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