固体稳定态二氧化氯对食源性致病菌的杀灭效果观察
Observation on the killing effect of solid stable chlorine dioxide on food-borne pathogenic bacteria
张珂 1张震 1刘春艳 2夏琳琳 1袁娟 2吕晓华1
作者信息
- 1. 四川大学华西公共卫生学院/四川大学华西第四医院,四川成都 610041
- 2. 四川省精科生化制品有限责任公司
- 折叠
摘要
目的 观察某固体稳定态二氧化氯剂对食源性致病菌的杀菌效果.方法 以氨基磺酸钠和促活化剂活化该消毒片剂,稀释至溶液中二氧化氯浓度为3～48 mg/L.采用悬液定量杀菌试验方法,在pH值为2～7环境下作用不同时间,检测其对金黄色葡萄球菌、大肠埃希菌和沙门菌的杀菌效果.通过正交试验筛选杀灭大肠埃希菌的最优作用条件.结果 以二氧化氯浓度为24 mg/L的活化后溶液作用5 min,可完全杀灭沙门菌、大肠埃希菌和金黄色葡萄球菌.随着二氧化氯消毒液浓度增加,或作用时间延长和溶液pH值降低,杀菌效果均可增强.结论 该固体稳定态二氧化氯消毒剂能快速杀灭食源性致病菌,其杀菌作用受浓度、作用时间和pH值等因素影响.
Abstract
Objective To observe the bactericidal effect of a solid stable chlorine dioxide agent on food-borne pathogenic bacteria.Methods The disinfectant tablet was activated with sodium amino sulfonate and pro-activator and diluted to a concentration of 3 to 48 mg/L.Suspension quantitative sterilization test were used to detect the killing effect against Staphylococcus aureus,Escherichia coil and Salmonella,with acted for different time periods as well as in pH 2-7 environment.An orthogonal experiment was used to screen the ideal circumstances for stable chlorine dioxide to kill Escherichia coil.Results Activated solution for 5 min with a concentration of 24 mg/L,could killed Salmonella,Escherichia coil and Staphylococcus aureus completely.With the increased of the concentration of chlorine dioxide disinfection solution,prolonged action time or decreased solution pH value,the bactericidal effect gradually increased.Conclusion The solid-stable chlorine dioxide disinfectant can kill food-borne pathogenic bacteria quickly,and its bactericidal effect is affected by factors such as concentration,duration of action and pH value.
关键词
固体二氧化氯/食源性致病菌/杀灭效果/影响因素Key words
solid chlorine dioxide/food-borne pathogenic bacteria/killing effects/influencing factors引用本文复制引用
基金项目
四川省科技计划重点研发项目(2021YFS0297)
出版年
2024
NETL
NSTL
万方数据