National Food Research Institute, NARO, Tsukuba, Ibaraki, Japan.
Foodborne Pathog Dis. 2010 Jun;7(6):629-35. doi: 10.1089/fpd.2009.0429.
The use of a suitable sanitizer can reduce the risk of produce-related foodborne illnesses. We evaluated the effectiveness of several sanitizers to reduce inoculated Escherichia coli O157:H7 on the surface of cherry tomatoes (Solanum lycopersicum var. cerasiform). Depending on the method of inoculation (dipping/spotting), each of 80 g (eight tomatoes) of inoculated cherry tomatoes was washed in 400 mL of sanitizer solutions or 400 mL distilled water for 5 minutes. The effectiveness of sanitizers on spot-inoculated E. coli O157:H7 on tomato surfaces was found higher than on dip-inoculated tomatoes. Washing with water or chlorine water (0.1 g/L as free chlorine) could reduce 1.3 log CFU/g of E. coli O157:H7 in dip-inoculated (6.8 log CFU/g) tomatoes. Washing with lactic acid (LA) solution (1.0 g/L), phytic acid solution (1.0 g/L), calcinated seashells (oyster/sakhalin surf clam), and 1.0 g/L chitosan in 0.5 g/L LA (Chito) did not exhibit a significant higher effectiveness than that of water wash alone (1.0 log CFU/g). Acidified sodium chlorite (ASC) solution prepared from 0.5 g/L of sodium chlorite and 1.0 g/L LA or phytic acid reduced 3.5 log CFU/g of E. coli O157:H7 in dip-inoculated tomato surfaces. ASC (0.5 g/L of sodium chlorite and 1.0 g/L of LA) wash followed by a second wash with LA exhibited an additional sanitary effectiveness compared to a single wash with ASC. However, washing with ASC followed by a second wash with Chito exhibited an additional 1.0 log CFU/g reduction compared to a secondary wash with water. No significant difference of color, taste, and texture was observed among the washed cherry tomatoes.
使用合适的消毒剂可以降低与农产品相关的食源性疾病的风险。我们评估了几种消毒剂对减少樱桃番茄（Solanum lycopersicum var. cerasiform）表面接种的大肠杆菌 O157:H7 的效果。根据接种方法（浸泡/点涂），将 80 克（八个番茄）接种的樱桃番茄浸泡在 400 毫升消毒剂溶液或 400 毫升蒸馏水中 5 分钟。结果发现，对于点涂接种的大肠杆菌 O157:H7，消毒剂对番茄表面的效果高于浸泡接种的番茄。用清水或含氯水（0.1g/L 游离氯）清洗可减少浸泡接种番茄中大肠杆菌 O157:H7 的 1.3 对数 CFU/g（6.8 对数 CFU/g）。用乳酸（LA）溶液（1.0g/L）、植酸溶液（1.0g/L）、煅烧贝壳（牡蛎/萨哈林扇贝）和 0.5g/L LA 中的 1.0g/L 壳聚糖（Chito）清洗，其效果不比单独清水清洗高（1.0 对数 CFU/g）。由 0.5g/L 次氯酸钠和 1.0g/L LA 或植酸制备的酸化次氯酸钠（ASC）溶液可减少浸泡接种番茄表面 3.5 对数 CFU/g 的大肠杆菌 O157:H7。ASC（0.5g/L 次氯酸钠和 1.0g/L LA）清洗后再用 LA 清洗，与单独用 ASC 清洗相比，具有额外的卫生效果。然而，与用 ASC 清洗后再用清水清洗相比，用 ASC 清洗后再用 Chito 清洗可进一步减少 1.0 对数 CFU/g。清洗后的樱桃番茄颜色、味道和质地均无明显差异。
