Evaluation of the bactericidal effect of slightly acidic electrolyzed water on food
學生姓名:
黃韻亘
指導教授:
陳泰源
學期:
111上
摘 要:
Lots of sanitized methods have been used in the cleaning and disinfecting processes in the food industry to prevent microbial contamination caused by food-borne pathogens. Slightly acidic electrolyzed water (SAEW) is an effective disinfectant for the control of food poisoning bacteria. In the first experiment, the bactericidal efficacy of SAEW stock solution and 5–90% SAEW solution and the possibility of bacterial reactivation after disinfection were evaluated. According to the experimental results, using >70% SAEW ( ACC : >20 mg/L ) concentration can eliminate Yersinia enterocolitica. However, after disinfection with 40% SAEW ( ACC：11 mg/L ) , cabbage must be stored at low temperatures <10 °C to prevent the regrowth of Y. enterocolitica. In the second study, SAEW performed two-step disinfection to reduce the effect of Listeria monocytogenes contamination on different raw food materials. The raw food materials processed by SAEW are stored, and then disinfected again after storage. The results showed that compared with SAEW one-step disinfection, the two step disinfection method can reduce the number of viable L. monocytogenes by 24.8%~99.6%.
Seminar_摘要.pdf