Observation on the killing effect of solid stable chlorine dioxide on food-borne pathogenic bacteria
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.
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