Walter E H M, Nascimento M S, Kuaye A Y
Department of Food Technology, University of Campinas - UNICAMP, Cidade Universitária Zeferino Vaz s/n, Campinas, São Paulo, Brazil.
Lett Appl Microbiol. 2009 Sep;49(3):366-71. doi: 10.1111/j.1472-765X.2009.02670.x. Epub 2009 Jun 8.
To evaluate the efficacy of sanitizing green coconuts (Cocos nucifera L.) through the treatment applied by juice industries using sodium hypochlorite and peracetic acid.
The surface of the fruits was inoculated with a mixture of five Listeria monocytogenes strains. The treatments consisted in immersing the fruits for 2 min at room temperature in sodium hypochlorite solution containing 200 mg l(-1) residual chlorine at pH 6.5, and 80 mg l(-1) solution of peracetic acid or sterile water. Bacterial populations were quantified by culturing on trypticase soy agar supplemented with yeast extract and Oxford selective culture medium; however, recovery was higher on the nonselective medium. Immersion in water produced a reduction in the L. monocytogenes population of 1.7 log(10) CFU per fruit, while immersion in sodium hypochlorite and peracetic acid solutions resulted in population reductions of 2.7 and 4.7 log(10) CFU per fruit respectively.
The treatments studied are efficient to green coconuts.
Sanitation of green coconut is one of the most important control measures to prevent the contamination of coconut water. This article provides information that shows the adequacy of sanitizing treatments applied by the juice industries.
评估果汁行业使用次氯酸钠和过氧乙酸处理对青椰子（椰子）进行消毒的效果。
在水果表面接种了五种单核细胞增生李斯特菌菌株的混合物。处理方法包括将水果在室温下于含有200 mg l(-1)残留氯、pH值为6.5的次氯酸钠溶液、80 mg l(-1)的过氧乙酸溶液或无菌水中浸泡2分钟。通过在添加酵母提取物的胰蛋白酶大豆琼脂和牛津选择性培养基上培养来对细菌数量进行定量；然而，在非选择性培养基上的回收率更高。浸泡在水中使每个水果的单核细胞增生李斯特菌数量减少了1.7 log(10) CFU，而浸泡在次氯酸钠和过氧乙酸溶液中分别使每个水果的细菌数量减少了2.7和4.7 log(10) CFU。
所研究的处理方法对青椰子有效。
青椰子的卫生处理是防止椰子水污染的最重要控制措施之一。本文提供的信息表明了果汁行业应用的消毒处理的充分性。
