Department of Food Science and Technology, Chung-Ang University, Ansung, South Korea.
Foodborne Pathog Dis. 2012 Jan;9(1):1-6. doi: 10.1089/fpd.2011.0910. Epub 2011 Aug 23.
Cross-contamination to fruit and vegetables can readily occur through contaminated surfaces; thus, there is a need to develop methods to inactivate microorganisms on the surfaces of various materials. The aim of this study was to develop methods to reduce the levels of Escherichia coli on the surfaces of various materials and to develop a predictive model as a function of chlorine concentration and exposure time. The reduction of E. coli on the surfaces of stainless steel, plastic, wood, rubber, glass, and ceramic at various chlorine concentrations (0-200 ppm) after a 0-5-min exposure was evaluated. The surface treatment at the maximum chlorine concentration (200 ppm) over a 5-min exposure reduced the E. coli contamination levels to 5.30, 5.18, 3.34, 4.69, 5.05, and 5.53 log CFU/cm(2) on the surfaces of stainless steel, plastic, wood, rubber, glass, and ceramic, respectively. Using these results, predictive models for the reduction of E. coli on surfaces of various materials using chlorine treatment were developed. Each model was significant (p<0.05) and defined as fit by the lack of fit and probability of normal residuals. It has measured the R(2) value to 0.9746. Therefore, the models presented in this study could be used to determine the minimum concentrations of chlorine and exposure times needed to control E. coli on the surfaces of various materials.
交叉污染的水果和蔬菜可以很容易地发生通过污染的表面，因此，有必要开发方法来灭活微生物在各种材料的表面。本研究的目的是开发的方法来减少各种材料表面的大肠杆菌的水平，并开发一个预测模型作为一个函数的氯浓度和暴露时间。减少大肠杆菌在不锈钢表面的各种材料和塑料、木材、橡胶、玻璃和陶瓷在不同的氯浓度（0-200 ppm）后 0-5 分钟的曝光。表面处理在最大的氯浓度（200 ppm）超过 5 分钟的曝光减少了大肠杆菌污染水平到 5.30，5.18，3.34，4.69，5.05，和 5.53 log CFU/cm（2）不锈钢、塑料、木材、橡胶、玻璃和陶瓷表面上，分别。利用这些结果，开发了利用氯处理减少各种材料表面大肠杆菌的预测模型。每个模型都是显著的（p<0.05），并通过无拟合和正常残差概率来定义为合适的。它测量了 R（2）值为 0.9746。因此，在这项研究中提出的模型可以用来确定所需的最小浓度的氯和暴露时间来控制大肠杆菌在各种材料的表面。
