Liu Chengchu, Duan Jingyun, Su Yi-Cheng
College of Food Science and Technology, Shanghai Fisheries University, 334 Jungong Road, Shanghai 200-090, P.R. China.
Int J Food Microbiol. 2006 Feb 15;106(3):248-53. doi: 10.1016/j.ijfoodmicro.2005.06.020. Epub 2005 Oct 10.
The effects of electrolyzed oxidizing (EO) water on reducing Listeria monocytogenes contamination on seafood processing surfaces were studied. Chips (5 x 5 cm(2)) of stainless steel sheet (SS), ceramic tile (CT), and floor tile (FT) with and without crabmeat residue on the surface were inoculated with L. monocytogenes and soaked in tap or EO water for 5 min. Viable cells of L. monocytogenes were detected on all chip surfaces with or without crabmeat residue after being held at room temperature for 1 h. Soaking contaminated chips in tap water resulted in small-degree reductions of the organism (0.40-0.66 log cfu/chip on clean surfaces and 0.78-1.33 log cfu/chip on dirty surfaces). Treatments of EO water significantly (p<0.05) reduced L. monocytogenes on clean surfaces (3.73 log on SS, 4.24 log on CT, and 5.12 log on FT). Presence of crabmeat residue on chip surfaces reduced the effectiveness of EO water on inactivating Listeria cells. However, treatments of EO water also resulted in significant reductions of L. monocytogenes on dirty surfaces (2.33 log on SS and CT and 1.52 log on FT) when compared with tap water treatments. The antimicrobial activity of EO water was positively correlated with its chlorine content. High oxidation-reduction potential (ORP) of EO water also contributed significantly to its antimicrobial activity against L. monocytogenes. EO water was more effective than chlorine water on inactivating L. monocytogenes on surfaces and could be used as a chlorine alternative for sanitation purpose. Application of EO water following a thorough cleaning process could greatly reduce L. monocytogenes contamination in seafood processing environments.
研究了电解氧化（EO）水对减少海鲜加工表面单核细胞增生李斯特菌污染的效果。将表面有或无蟹肉残渣的不锈钢片（SS）、瓷砖（CT）和地砖（FT）切成5×5平方厘米的薄片，接种单核细胞增生李斯特菌，然后浸泡在自来水或EO水中5分钟。在室温下放置1小时后，在所有有或无蟹肉残渣的薄片表面均检测到单核细胞增生李斯特菌的活细胞。将受污染的薄片浸泡在自来水中，该菌数量有小幅度减少（清洁表面减少0.40 - 0.66 log cfu/片，脏表面减少0.78 - 1.33 log cfu/片）。EO水处理能显著（p<0.05）减少清洁表面的单核细胞增生李斯特菌数量（不锈钢片上减少3.73 log，瓷砖上减少4.24 log，地砖上减少5.12 log）。薄片表面存在蟹肉残渣会降低EO水对李斯特菌细胞的灭活效果。然而，与自来水处理相比，EO水处理也能显著减少脏表面的单核细胞增生李斯特菌数量（不锈钢片和瓷砖上减少2.33 log，地砖上减少1.52 log）。EO水的抗菌活性与其氯含量呈正相关。EO水的高氧化还原电位（ORP）对其抗单核细胞增生李斯特菌的活性也有显著贡献。EO水在灭活表面的单核细胞增生李斯特菌方面比氯水更有效，可作为一种氯替代品用于卫生清洁。在彻底清洁过程之后使用EO水能够大大减少海鲜加工环境中单核细胞增生李斯特菌的污染。
