Yarahmadi M, Yunesian M, Pourmand Mr, Shahsavani A, Mubedi I, Nomanpour B, Naddafi K
Dept. of Environmental Health Engineering, School of Public Health, Tehran university of Medical Sciences, Tehran, Iran.
Iran J Public Health. 2012;41(3):95-103. Epub 2012 Mar 31.
The objective of this study was to evaluate the efficacy of Sanitization of Lettuce according to the protocols set forth by Iranian Ministry of Health and Medical Education for reducing populations of total coliform, fecal coliform, and helminth eggs present on lettuce.
In the present study, we determined the load of total coliform, fecal coliform, and parasites of lettuce. The lettuce was sanitized by protocol of Iranian Ministry of Health and Medical Education. The protocol consists of 3 levels to disinfect the fruits and vegetables. The procedure was as follows: first washing stage. The leaves of leafy vegetables washed with tap water, second stage, separation of helminth eggs by 3 to 5 droplets of detergent per liter for 5 min; third stage, disinfection of vegetables by calcium hypochlorite solution (with 200 mg/l free chlorine) for 5 min; and finally the disinfected vegetables were washed with tap water.
The average initial levels of total coliform and fecal coliform in the samples were 3.36 log(10) cfu/g and 2.31 log(10) cfu/g, respectively. Helminth eggs were not detected in any of the samples tested. The efficiency of total coliform and fecal coliform removal were 78.1% (0.75 log(10)cfu/g) and 79.6% (0.67 log(10)cfu/g), respectively, after washing. This increased up to 94.8(1.44 log(10)cfu/g) and 98.5% (1.90 log(10)cfu/g) after the use of detergent. Chlorine disinfection rose these amounts up to 98.3% (2.18 log(10)cfu/g) and 100% (2.31 log(10)cfu/g), respectively.
By applying the protocol large parts of microorganisms existing on lettuce have indeed been removed.
本研究的目的是根据伊朗卫生和医学教育部制定的方案评估生菜消毒对减少生菜上总大肠菌群、粪大肠菌群和蠕虫卵数量的效果。
在本研究中，我们测定了生菜的总大肠菌群、粪大肠菌群和寄生虫负荷。生菜按照伊朗卫生和医学教育部的方案进行消毒。该方案包括三个级别对水果和蔬菜进行消毒。步骤如下：第一洗涤阶段。叶菜类蔬菜的叶子用自来水冲洗，第二阶段，每升水中加入3至5滴洗涤剂分离蠕虫卵5分钟；第三阶段，用次氯酸钙溶液（游离氯含量为200毫克/升）对蔬菜消毒5分钟；最后，用自来水冲洗消毒后的蔬菜。
样品中总大肠菌群和粪大肠菌群的平均初始水平分别为3.36 log(10) cfu/g和2.31 log(10) cfu/g。在所测试的任何样品中均未检测到蠕虫卵。洗涤后，总大肠菌群和粪大肠菌群的去除效率分别为78.1%（0.75 log(10)cfu/g）和79.6%（0.67 log(10)cfu/g）。使用洗涤剂后，这一比例分别提高到94.8%（1.44 log(10)cfu/g）和98.5%（1.90 log(10)cfu/g）。氯消毒使这些数值分别提高到98.3%（2.18 log(10)cfu/g）和100%（2.31 log(10)cfu/g）。
通过应用该方案，生菜上存在的大部分微生物确实已被去除。
