學生姓名:
黃婉萍
指導教授:
蕭心怡
學期:
115上
摘 要:
Salmonella poses significant food safety and public health concerns, particularly in poultry products. Salmonella outbreaks, often linked by poor hygiene and sanitation, can contribute to cross-contamination in the food processing environment, which may be caused by the limited effectiveness of sanitation agents. This report aimed to evaluate and compare different chemical-based sanitation and dry sanitation methods to eliminate Salmonella planktonic cells and biofilm on different surfaces. Chemical-based sanitation included chlorine dioxide (ClO2), sodium hypochlorite (NaOCl), and peroxyacetic acid (PAA), while dry sanitation included UV C, hot air, 70% ethanol, and a commercial product. Results showed that among chemical-based sanitation, PAA showed the best bactericidal and antibiofilm activity and remained effective at relatively low concentrations, including in the presence of organic matter. However, the effectiveness of UV-C and hot air was significantly affected by exposure time, with the greatest reduction in biofilm viability occurring during the first 5 min of treatment. These experimental data were also supported by the Weibull prediction model, which estimated the time to achieve 1- and 3-log reduction for each dry sanitation method. Overall, surface material, biofilm age, disinfectant concentration, and exposure time have significantly affected the effectiveness of each sanitation method.
黃婉萍.pdf