生鲜蔬菜消毒方法的比较

利用大肠杆菌(Escherichia coli)构建生鲜蔬菜消毒过程中水污染模型和蔬菜污染模型,使用传统消毒方法单独处理被污染的水或蔬菜,分别比较其灭菌效率,并探究在传统消毒方法的基础上加入噬菌体进行辅助处理,分析其灭菌效率。结果表明,水污染模型中,0.004%硝酸银的消毒效果最理想,灭菌率超过90%;6种不同杀菌方式对菠菜的杀菌效果最好,其次是生菜、香菜。蔬菜污染模型中,0.10%硝酸银的消毒效果最理想,灭菌率超过85%,对生菜的杀菌效果最好,其次是香菜、菠菜。两种不同的模型中,加入噬菌体M13KO7辅助作用,均可以提高硝酸银、次氯酸钠和紫外照射单独作用的灭菌率。

Comparison of Fresh Vegetables Disinfection Methods

Escherichia coli was used to construct water pollution model and vegetables contaminated model in the disinfection process of fresh vegetables, using traditional disinfection methods to treat the contaminated water or vegetables separately, comparing its sterilization efficiency respectively and exploring whether it could improve the sterilization efficiency when adding phage to the process in the basis of traditional sterilization methods. The results showed that in the water pollution model, 0.004% AgNO3 had the highest disinfection, sterilization rate was more than 90%. In different sterilization methods, the spinach could get the ideal bactericidal effect, then followed by lettuce, parsley. In the vegetables pollution model, 0.10%AgNO3 had the highest disinfection, sterilization rate was more than 85%, the lettuce could get the ideal bactericidal effect, then followed by parsley, spinach. In addition, during the two different models, adding phage M13KO7 to support could im-prove the sterilization rate of AgNO3, NaClO and UV irradiation acting alone.