Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea.
J Appl Microbiol. 2014 Jun;116(6):1447-57. doi: 10.1111/jam.12484. Epub 2014 Mar 17.
Factors affecting the antibacterial action of acidified sodium chlorite (ASC), a widely used disinfectant, have not been determined. This study investigated the significant factors suggesting efficient production method to maximize bactericidal action of ASC.
The effects of (i) preparation procedures (total three methods); (ii) initial concentrations of reactants: sodium chlorite (SC) and citric acid (CTA) (up to maximum solubility of each reactant) and (iii) final pH values (3·0 and 2·5) to the bactericidal action of ASC were investigated with a fixed final concentration of SC (10 ppm) using various foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium and Staphylococcus aureus). The antimicrobial compounds produced and the bactericidal effects depended on the preparation procedure and the initial concentrations of the reactants. The ASC prepared by premixing highly concentrated reactants (in particular > 40%) followed by dilution (dilution after reaction, DAR) was more effective in inactivating foodborne pathogens, and it produced higher antimicrobial compound (Cl(2) and ClO(2)) yields than the other procedures. A 5-min treatment with ASC, produced using the other procedures, resulted in a reduction of < 3·5 log CFU ml(-1) (Gram positive = 0·18-0·78; Gram negative = 0·03-3·49 log CFU ml(-1)), whereas ASC produced with the DAR procedure using the saturated reactants completely inactivated all of the test pathogens within 5 min without recovery (initial concentration = 6·94-7·08 log CFU ml(-1)).
The ASC production with the DAR procedure using the saturated reactants maximizes both the antimicrobial compound yields and bactericidal effects of the ASC solutions.
This study will contribute to increase the efficiency of ASC treatments for disinfections reducing the effective SC concentrations for industrial use.
酸化的次氯酸钠（ASC）是一种广泛使用的消毒剂，影响其杀菌作用的因素尚未确定。本研究旨在探讨能最大程度提高 ASC 杀菌作用的有效生产方法的重要因素。
使用三种不同的制备方法（i）、不同的反应物初始浓度（次氯酸钠（SC）和柠檬酸（CTA），最高可达每种反应物的溶解度，ii）和最终 pH 值（3.0 和 2.5）（iii），在固定的终浓度（10 ppm）下，用各种食源性病原体（大肠杆菌 O157:H7、单核细胞增生李斯特菌、肠炎沙门氏菌和金黄色葡萄球菌）来研究 ASC 的杀菌作用。所产生的抗菌化合物和杀菌效果取决于制备程序和反应物的初始浓度。用高浓度反应物（特别是>40%）预混合，然后稀释（反应后稀释，DAR）制备的 ASC 对食源性病原体的灭活效果更有效，且比其他程序产生更高的抗菌化合物（Cl2 和 ClO2）产量。使用其他程序制备的 ASC，5 分钟处理可使革兰氏阳性菌减少<3.5 log CFU ml(-1)（0.18-0.78；革兰氏阴性菌减少 0.03-3.49 log CFU ml(-1)），而使用 DAR 程序用饱和反应物制备的 ASC 则可在 5 分钟内完全杀灭所有测试病原体，且无恢复（初始浓度为 6.94-7.08 log CFU ml(-1)）。
用饱和反应物通过 DAR 程序制备 ASC 可最大程度提高 ASC 溶液的抗菌化合物产量和杀菌效果。
本研究将有助于提高 ASC 处理效率，减少工业用有效 SC 浓度，从而降低 ASC 处理成本。
