Center for Food Safety and Department of Food Science and Technology University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA.
J Food Prot. 2013 May;76(5):770-8. doi: 10.4315/0362-028X.JFP-12-541.
Studies were done to evaluate the efficacy of chlorine (200 to 1,000 μg/ml), lactic acid (0.5 to 2%), levulinic acid (0.5 to 2%), sodium dodecyl sulfate (SDS, 0.05%), lactic acid plus SDS, levulinic acid plus SDS, and a mixed peroxyacid sanitizer (Tsunami 200, 40 and 80 μg/ml) in killing Salmonella on or in immersion- and on surface-inoculated pecan nutmeats (U.S. Department of Agriculture medium pieces and mammoth halves). The addition of SDS to treatment solutions containing lactic acid or levulinic acid resulted in generally higher reductions of Salmonella, but differences in these reductions were not always significant. Lactic and levulinic acids (2%) containing SDS (0.05%) were equivalent in killing Salmonella on immersion-inoculated nutmeats. Tsunami 200 (40 μg/ml) was less lethal or equivalent to 1 or 2% lactic and levulinic acids, with or without 0.05% SDS. Reductions did not exceed 1.1 log CFU/g of immersion-inoculated pieces and halves, regardless of sanitizer concentration or treatment time (up to 20 min). Reductions on surface-inoculated pieces and halves were 0.7 to 2.6 log CFU/g and 1.2 to 3.0 log CFU/g, respectively. Treatment with 2% lactic acid plus SDS (0.05%) and Tsunami (80 μg/ml) was most effective in killing Salmonella on surface-inoculated pieces; treatment of halves with chlorine (1,000 μg/ml) or lactic acid (1 or 2%), with or without SDS, was most efficacious. Exposure of immersion-inoculated pecan pieces to chlorine (200 μg/ml), lactic acid (2%) and levulinic acid (2%) with or without SDS, and Tsunami (80 μg/ml) during intermittent vacuum (18 ± 2 mbar) and ambient atmospheric pressure treatments for up to 20 min reduced Salmonella by only 0.1 to 1.0 log CFU/g. These studies emphasize the importance of preventing contamination of pecan nutmeats with Salmonella. Once nuts are contaminated, the lethality of sanitizers tested in this study is minimal.
进行了研究以评估氯（200 至 1000μg/ml）、乳酸（0.5 至 2%）、乙酰丙酸（0.5 至 2%）、十二烷基硫酸钠（SDS，0.05%）、乳酸加 SDS、乙酰丙酸加 SDS 以及过氧酸混合消毒剂（Tsunami 200，40 和 80μg/ml）在杀死壳果表面和内部浸泡接种的山核桃（美国农业部中块和巨无霸半块）上的沙门氏菌的效果。在含有乳酸或乙酰丙酸的处理溶液中添加 SDS 通常会导致沙门氏菌的更大减少，但这些减少的差异并不总是显著的。含有 SDS（0.05%）的乳酸和乙酰丙酸（2%）在杀死浸泡接种的坚果上是等效的。Tsunami 200（40μg/ml）的杀菌力与 1 或 2%乳酸和乙酰丙酸相当，无论是否添加 0.05% SDS。无论消毒剂浓度或处理时间（最长 20 分钟）如何，对浸泡接种的坚果和半壳的减少都不超过 1.1 对数 CFU/g。对表面接种的坚果和半壳的减少分别为 0.7 至 2.6 log CFU/g 和 1.2 至 3.0 log CFU/g。用 2%乳酸加 SDS（0.05%）和 Tsunami（80μg/ml）处理表面接种的坚果对杀死沙门氏菌最有效；用 1000μg/ml 氯或 1 或 2%乳酸，无论是否添加 SDS，处理半壳对杀死沙门氏菌最有效。将浸泡接种的山核桃暴露于氯（200μg/ml）、乳酸（2%）和乙酰丙酸（2%）中，无论是否添加 SDS，以及 Tsunami（80μg/ml），在间歇性真空（18±2 mbar）和环境大气压下处理长达 20 分钟，仅使沙门氏菌减少了 0.1 至 1.0 对数 CFU/g。这些研究强调了防止山核桃坚果受到沙门氏菌污染的重要性。一旦坚果受到污染，本研究中测试的消毒剂的杀菌力就微不足道了。
