Lee Sun-Young, Yun Kyung-Mi, Fellman J, Kang Dong-Hyun
Department of Food Science and Human Nutrition, Washington State University, Pullman 99164-6376, USA.
J Food Prot. 2002 Jul;65(7):1088-92. doi: 10.4315/0362-028x-65.7.1088.
This study was undertaken to compare the efficacies of chlorous acid (268 ppm), sodium hypochlorite (200 ppm), and lactic acid (2%) in eliminating total mesophilic microorganisms, Salmonella Typhimurium, and Listeria monocytogenes on commercial mung bean sprouts immediately after treatment and during posttreatment refrigerated storage. Treatment with sodium hypochlorite for 10 min did not reduce the total aerobic count. However, treatment with lactic acid and chlorous acid for 10 min initially reduced the total aerobic count by 0.6 and 0.8 log CFU/g, respectively, and maintained the same level or a lower level of the total aerobic count during the storage time. Treatment with chlorous acid reduced Salmonella Typhimurium from 5.0 log to undetectable levels (<0.48 log CFU/g), and the pathogen remained undetectable over a 9-day storage period. Treatment with lactic acid resulted in an initial 3-log reduction and further reduced the number of Salmonella Typhimurium cells to undetectable levels after 3 days. For L. monocytogenes, treatment with chlorous acid resulted in an initial 5-log reduction, and treatment with lactic acid resulted in a 2-log reduction at the beginning and undetectable levels after 9 days. When chemically injured cells were investigated by the selective overlay method, no statistical difference was observed (P < 0.05) between the number of injured cells recovered following treatment with chlorous acid and the number of bacteria counted on selective media, whereas sodium hypochlorite generated more injured cells than the other treatments did. These data suggest that treatment with chlorous acid may be useful in reducing total mesophilic microorganisms, Salmonella Typhimurium, and L. monocytogenes in commercial mung bean sprouts.
本研究旨在比较氯酸（268 ppm）、次氯酸钠（200 ppm）和乳酸（2%）在处理后立即以及处理后冷藏储存期间对市售绿豆芽中总嗜温微生物、鼠伤寒沙门氏菌和单核细胞增生李斯特菌的消除效果。用次氯酸钠处理10分钟并没有降低需氧菌总数。然而，用乳酸和氯酸处理10分钟最初分别使需氧菌总数降低了0.6和0.8 log CFU/g，并在储存期间保持相同水平或更低水平的需氧菌总数。用氯酸处理可将鼠伤寒沙门氏菌从5.0 log降至检测不到的水平（<0.48 log CFU/g），并且在9天的储存期内该病原体一直检测不到。用乳酸处理最初使鼠伤寒沙门氏菌数量减少了3 log，并在3天后进一步将其数量降至检测不到的水平。对于单核细胞增生李斯特菌，用氯酸处理最初使数量减少了5 log，用乳酸处理在开始时使数量减少了2 log，并在9天后降至检测不到的水平。当通过选择性覆盖法研究化学损伤细胞时，用氯酸处理后回收的损伤细胞数量与在选择性培养基上计数的细菌数量之间没有观察到统计学差异（P < 0.05），而次氯酸钠产生的损伤细胞比其他处理更多。这些数据表明，用氯酸处理可能有助于减少市售绿豆芽中的总嗜温微生物、鼠伤寒沙门氏菌和单核细胞增生李斯特菌。
