Park Young Bae, Guo Jin Yong, Rahman S M E, Ahn Juhee, Oh Deog-Hwan
Div. of Food and Biotechnology, Kangwon Natl. Univ., Chunchon, Gangwon, Republic of Korea.
J Food Sci. 2009 May-Jul;74(4):M185-9. doi: 10.1111/j.1750-3841.2009.01139.x.
The effects of acidic electrolyzed water (AcEW), alkaline electrolyzed water (AlEW), 100 ppm sodium hypochlorite (NaClO), and 1% citric acid (CA) alone, and combinations of AcEW with 1% CA (AcEW + CA) and AlEW with 1% CA (AlEW + CA) against Bacillus cereus vegetative cells and spores was evaluated as a function of temperature (25, 30, 40, 50, or 60 degrees C) and dipping time (3 or 6 h). A 3-strain cocktail of Bacillus cereus cells or spores of approximately 10(7) CFU/g was inoculated in various cereal grains (brown rice, Job's tear rice, glutinous rice, and barley rice). B. cereus vegetative cells and spores were more rapidly inactivated at 40 degrees C than at 25 degrees C. Regardless of the dipping time, all treatments reduced the numbers of B. cereus vegetative cells and spore by more than 1 log CFU/g, except the deionized water (DIW), which showed approximately 0.7 log reduction. The reductions of B. cereus cells increased with increasing dipping temperature (25 to 60 degrees C). B. cereus vegetative cells were much more sensitive to the combined treatments than spores. The effectiveness of the combined electrolyzed water (EW) and 1% CA was considerable in inhibiting B. cereus on cereal grains. The application of combined EW and CA for controlling B. cereus cells and spores on cereal grains has not been previously reported. Therefore, the synergistic effect of EW and CA may provide a valuable insight on reducing foodborne pathogens on fruits, vegetables, and cereal grains.
评估了酸性电解水（AcEW）、碱性电解水（AlEW）、100 ppm次氯酸钠（NaClO）和1%柠檬酸（CA）单独使用，以及AcEW与1% CA（AcEW + CA）和AlEW与1% CA（AlEW + CA）组合对蜡样芽孢杆菌营养细胞和芽孢的影响，这些影响是温度（25、30、40、50或60摄氏度）和浸泡时间（3或6小时）的函数。将约10(7) CFU/g的蜡样芽孢杆菌细胞或芽孢的三菌株混合物接种到各种谷物（糙米、薏仁米、糯米和大麦米）中。蜡样芽孢杆菌营养细胞和芽孢在40摄氏度时比在25摄氏度时更快失活。无论浸泡时间如何，除了去离子水（DIW）显示约0.7 log的减少外，所有处理都使蜡样芽孢杆菌营养细胞和芽孢的数量减少了超过1 log CFU/g。蜡样芽孢杆菌细胞的减少随着浸泡温度的升高（25至60摄氏度）而增加。蜡样芽孢杆菌营养细胞比芽孢对联合处理更敏感。联合电解水（EW）和1% CA在抑制谷物上的蜡样芽孢杆菌方面效果显著。联合EW和CA用于控制谷物上蜡样芽孢杆菌细胞和芽孢的应用此前尚未见报道。因此，EW和CA的协同作用可能为减少水果、蔬菜和谷物上的食源性病原体提供有价值的见解。
