Kang Ji Hoon, Song Kyung Bin
Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea.
J Microbiol Biotechnol. 2017 Feb 28;27(2):219-225. doi: 10.4014/jmb.1607.07029.
An aqueous chlorine dioxide (ClO₂) treatment combined with highly activated calcium oxide (CaO) and mild heat was tested for inactivating naturally existing bacteria and O157:H7 inoculated on fresh-cut kale. Kale samples were treated with different concentrations of ClO₂ (10, 30, and 50 ppm), CaO (0.01%, 0.05%, 0.1%, and 0.2%), and mild heat (25°C, 45°C, 55°C, and 65°C) as well with combinations of 30 or 50 ppm ClO₂ and 0.2% CaO at 55°C for 3 min. An increasing concentration of ClO₂ and CaO significantly reduced the microbialpopulation compared with the control. In addition, mild heating at 55°C elicited greater microbial reduction than the other temperatures. A combined treatment of 50 ppm ClO₂ and 0.2% CaO at 55°C reduced the population of naturally existing bacteria on kale by 3.10 logcolony forming units (CFU)/g, and the counts of O157:H7 were below the detection limit (1 log CFU/g). In addition, no significant differences in the Hunter color values were evident in any treatment during storage. Therefore, a combined treatment of ClO₂ and active CaO at 55°C can be an effective sanitizing method to improve the microbiological safety of fresh-cut kale without affecting its quality.
测试了二氧化氯（ClO₂）水溶液处理与高活性氧化钙（CaO）及温和加热相结合对鲜切羽衣甘蓝上自然存在的细菌和接种的O157:H7的灭活效果。羽衣甘蓝样品用不同浓度的ClO₂（10、30和50 ppm）、CaO（0.01%、0.05%、0.1%和0.2%）以及温和加热（25°C、45°C、55°C和65°C）进行处理，同时还测试了30或50 ppm ClO₂与0.2% CaO在55°C下组合处理3分钟的效果。与对照组相比，ClO₂和CaO浓度的增加显著降低了微生物数量。此外，55°C的温和加热比其他温度引起的微生物减少更多。50 ppm ClO₂与0.2% CaO在55°C下的联合处理使羽衣甘蓝上自然存在的细菌数量减少了3.10个对数菌落形成单位（CFU）/克，且O157:H7的计数低于检测限（1 log CFU/克）。此外，在储存期间，任何处理的亨特颜色值均无明显差异。因此，55°C下ClO₂与活性CaO的联合处理可以成为一种有效的消毒方法，在不影响鲜切羽衣甘蓝品质的情况下提高其微生物安全性。
