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首页> 外文期刊>Iranian journal of public health. >Evaluating the Efficiency of Lettuce Disinfection According to the Official Protocol in Iran
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Evaluating the Efficiency of Lettuce Disinfection According to the Official Protocol in Iran

机译：根据伊朗官方协议评估生菜消毒的效率

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摘要

Background: The objective of this study was to evaluate the efficacy of Sanitization of Lettuce according to the protocols set forth by Iranian Ministry of Health and Medical Education for reducing populations of total coliform, fecal coli-form, and helminth eggs present on lettuce.Methods: In the present study, we determined the load of total coliform, fecal coliform, and parasites of lettuce. The lettuce was sanitized by protocol of Iranian Ministry of Health and Medical Education. The protocol consists of 3 levels to disinfect the fruits and vegetables. The procedure was as follows: first washing stage. The leaves of leafy vegetables washed with tap water, second stage, separation of helminth eggs by 3 to 5 droplets of detergent per liter for 5 min; third stage, disinfection of vegetables by calcium hypochlorite solution (with 200 mg/1 free chlorine) for 5 min; and finally the disinfected vegetables were washed with tap water.
机译：背景：本研究的目的是根据伊朗卫生和医学教育部制定的协议评估生菜消毒对减少生菜中总大肠菌，粪便大肠菌和蠕虫卵种群的功效。 ：在本研究中，我们确定了总大肠菌群，粪便大肠菌群和生菜寄生虫的含量。根据伊朗卫生和医学教育部的协议，对生菜进行了消毒。该协议包括3个级别的水果和蔬菜消毒程序。程序如下：第一洗涤阶段。用自来水清洗叶类蔬菜的叶子，第二阶段，每公升用3至5滴洗涤剂将蠕虫卵分离5分钟;第三阶段，用次氯酸钙溶液（含200 mg / 1的游离氯）对蔬菜消毒5分钟;最后将消毒过的蔬菜用自来水清洗。

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