Efficacy of Chlorine Dioxide, Electrolyzed Oxidizing Water, Hypochlorite Soft Acid Water and Sodium Hypochlorite in Reduction of Bacteria on Soybean Sprouts
Other Title
二氧化氯、電解氧化水、軟次氯酸根水和次氯酸鈉對黃豆芽之殺菌效果
Journal
Journal Biomass Energy Society of China
Journal Volume
27
Journal Issue
1&2
Start Page
1
End Page
10
Date Issued
2007
Date
2007
Author(s)
Abstract
The purpose of this study was to investigate disinfection efficacies of four chlorine-type sanitizers and four sanitization programs in reducing bacterial populations on soybean sprouts. Results indicated that bacterial populations on soybean sprouts rapidly increased in seed-soaking, seed-germination and the first 36 hr of sprout-cultivation. 50-100 ppm of sodium hypochlorite (NaOCl), electrolyzed oxidizing water (EOW) and chlorine dioxide (CIO_2) significantly reduced 71-86% of bacterial populations on the soybean sprouts. Cooling the sanitizers to 5°C decreased their disinfection efficacies. A heat-shock treatment of 3 min at 45°C on the sprouts prior to the sanitizer treatments decreased sanitization efficacies of NaOCl and EOW, but increased the efficacies of hypochlorite soft acid water (HSW) and CIO_2. Consecutive sanitization with CIO_2 and the other sanitizers increased disinfection efficacies of NaOCl, EOW and HSW to 83%, 90%, and 84%, respectively. However, none of the tested treatments reduced bacterial loads on the sprouts to a level of ≤ 5.0 log_(10) CFU/g, the governmental standard for ready-to-eat fresh produce.
本研究之目的在探討四種氯系殺菌劑和四種殺菌程序對黃豆芽之殺菌效果。結果顯示黃豆芽上之生菌數從浸豆、發芽至培育36小時止均快速增殖。50-100 ppm之次氯酸鈉、電解氧化水和二氧化氯可顯著降低黃豆芽上71-86%之生菌數。使殺菌劑冷卻至5°C會降低其殺菌效果。殺菌前使黃豆芽先經45°C熱水浸泡3分鐘會降低次氯酸鈉和電解氧化水之殺菌效果，但會增進軟次氯酸根水和二氧化氯之殺菌效果。以二氧化氯配合其他三種殺菌劑進行連續性之二次殺菌可分別增進次氯酸鈉、電解氧化水和軟次氯酸根水之殺菌效果達83%、90%及84%。但所有已試方法皆未能將黃豆芽之生菌數降低至政府生食用蔬菜衛生標準之5.0 log_(10) CFU/g以下。
Subjects
Electrolyzed oxidizing water
Hypochlorite soft acid water
chlorine dioxide
Sodium hypochlorite
Disinfection
Soybean sprout
電解氧化水
軟次氯酸根水
二氧化氯
次氯酸鈉
消毒
黃豆芽
Type
journal article