學生姓名:
劉怡瑄
指導教授:
陳泰源
學期:
111上
摘 要:
To address food safety and public health and to prevent possible cross19 contamination, the proper chlorine concentration must be used to suppress VBNC cells. Washing and sanitizing are typical stages in the processing of fresh vegetables to minimize bacteria. E. coli O157: H7 was subjected to slightly acidic electrolyzed water (SAEW), acidic electrolyzed water (AEW), and sodium hypochlorite with various
levels of accessible chlorine (ACC) in the first experiment. Employing flow cytometry and plate counting, the population reduction and the condition of treated cells were determined. On solid media, SAEW, AEW, and sodium hypochlorite with ACC concentrations of 30, 20, and 60 mg/L rendered E. coli O157: H7 colonies undetectable. In the second study, various inoculum concentrations, electrolyzed oxidizing (EO) water at pH values between 2.7 and 8.5, and two lettuce-to-EO water ratios were examined by exposing pathogens of Listeria monocytogenes and Escherichia coli O157:H7 to EO water, followed by culturing on nonselective media and viability assessment using flow cytometry and resuscitation attempts. Maintaining residual chlorine levels in EO water over 9 mg/L reduced the growth of VBNC cells, hence
reducing cross-contamination of fresh produce during washing
劉怡瑄11132054摘要.pdf