Bari M L, Inatsu Y, Kawasaki S, Nazuka E, Isshiki K
National Food Research Institute, Research Planning and Coordination Division, Tsukuba, Japan.
J Food Prot. 2002 Nov;65(11):1706-11. doi: 10.4315/0362-028x-65.11.1706.
This study was conducted to evaluate the efficacy of calcinated calcium, 200 ppm chlorine water (1% active chlorine), and sterile distilled water in killing Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on the surfaces of spot-inoculated tomatoes. Inoculated tomatoes were sprayed with calcinated calcium, chlorinated water, or sterile distilled water (control) and hand rubbed for 30 s. Populations of E coli O157:H7, Salmonella, and L. monocytogenes in the rinse water and in the residual (0.1% peptone) wash solution were determined. Treatment with 200 ppm chlorine and calcinated calcium resulted in 3.40- and 7.85-log10 reductions of E. coli O157:H7, respectively, and 2.07- and 7.36-log10 reductions of Salmonella, respectively. Treatment with 200 ppm chlorine and calcinated calcium reduced L monocytogenes numbers by 2.27 and 7.59 log10 CFU per tomato, respectively. The findings of this study suggest that calcinated calcium could be useful in controlling pathogenic microorganisms in fresh produce.
本研究旨在评估煅烧钙、200 ppm氯水（1%有效氯）和无菌蒸馏水对点接种番茄表面大肠杆菌O157:H7、沙门氏菌和单核细胞增生李斯特菌的杀灭效果。对接种后的番茄喷洒煅烧钙、氯化水或无菌蒸馏水（对照），并手工揉搓30秒。测定冲洗水和残留（0.1%蛋白胨）洗涤溶液中大肠杆菌O157:H7、沙门氏菌和单核细胞增生李斯特菌的数量。用200 ppm氯和煅烧钙处理分别使大肠杆菌O157:H7减少3.40和7.85个对数10，沙门氏菌分别减少2.07和7.36个对数10。用200 ppm氯和煅烧钙处理分别使每个番茄上的单核细胞增生李斯特菌数量减少2.27和7.59个对数10 CFU。本研究结果表明，煅烧钙可用于控制新鲜农产品中的致病微生物。
