Department of Food Science and Biotechnology, College of Agriculture & Life Science, Kangwon National University, Chuncheon, Gangwon 200-701, South Korea.
Department of Food Science and Biotechnology, College of Agriculture & Life Science, Kangwon National University, Chuncheon, Gangwon 200-701, South Korea.
Food Res Int. 2019 Feb;116:157-167. doi: 10.1016/j.foodres.2018.08.003. Epub 2018 Aug 18.
Bacillus cereus can exist as vegetative cells, spores, and biofilms in food-processing environment, posing a big challenge for the food industry. The objective of this study was to examine the inactivation efficacy of slightly acidic electrolyzed water (SAEW) in combination with benzalkonium chloride (BAC) and mild heat treatment (50 and 60 °C) on B. cereus strains (ATCC 10987 and ATCC 14579). The inactivation efficacy of SAEW was found to be largely dependent on available chlorine concentration (ACC) level and exposure time as well as B. cereus strains and growth conditions. SAEW with ACC of 40 ppm reduced ATCC 10987 and ATCC 14579 vegetative cells to the non-detection limit within 30 s. and 1 min, respectively. Combination treatment with SAEW+60 °C for 10 min resulted in reductions of ATCC 10987 spores, ATCC 14579 spores, and ATCC 10987 biofilms at 0.76 logCFU/ml, 0.59 logCFU/ml, and 1.28 logCFU/cm, respectively. While, treatment with SAEW+BAC + 60 °C for 10 min resulted in reductions of ATCC 10987 spores, ATCC 14579 spores, and ATCC 10987 biofilms at 1.91 logCFU/ml, 1.98 logCFU/ml, and 2.62 logCFU/cm, respectively. The inactivation kinetics under different ACC of SAEW and in combination with BAC and mild treatment were determined by Weibull model. The calculated adjusted correlation coefficients (R) and root mean sum of squared error (RMSE) values for all curves were found to be ranges from 0.95-0.99 and 0.04-0.23, respectively, indicating that the Weibull model precisely predicted the inactivation kinetics of B. cereus during SAEW in combination with BAC and mild heat treatments. These results suggest that SAEW in combination with BAC and mild heat may be used as an effective cleaning strategy against B. cereus in the food contact surfaces.
蜡样芽胞杆菌可以在食品加工环境中以营养细胞、孢子和生物膜的形式存在，这给食品工业带来了巨大的挑战。本研究的目的是研究微酸性电解水（SAEW）与苯扎氯铵（BAC）和温和热处理（50 和 60°C）联合处理对蜡样芽胞杆菌菌株（ATCC 10987 和 ATCC 14579）的灭活效果。结果发现，SAEW 的灭活效果在很大程度上取决于有效氯浓度（ACC）水平、暴露时间以及蜡样芽胞杆菌菌株和生长条件。ACC 为 40 ppm 的 SAEW 在 30 秒和 1 分钟内分别将 ATCC 10987 和 ATCC 14579 的营养细胞减少到无法检测的水平。SAEW+60°C 组合处理 10 分钟后，ATCC 10987 孢子、ATCC 14579 孢子和 ATCC 10987 生物膜的减少量分别为 0.76 logCFU/ml、0.59 logCFU/ml 和 1.28 logCFU/cm。而用 SAEW+BAC+60°C 处理 10 分钟后，ATCC 10987 孢子、ATCC 14579 孢子和 ATCC 10987 生物膜的减少量分别为 1.91 logCFU/ml、1.98 logCFU/ml 和 2.62 logCFU/cm。通过 Weibull 模型确定了不同 ACC 的 SAEW 以及与 BAC 和温和处理联合作用下的灭活动力学。所有曲线的计算调整相关系数（R）和均方根和误差（RMSE）值的范围分别为 0.95-0.99 和 0.04-0.23，表明 Weibull 模型准确预测了 SAEW 联合 BAC 和温和热处理对蜡样芽胞杆菌的灭活动力学。这些结果表明，SAEW 联合 BAC 和温和热处理可以作为食品接触面控制蜡样芽胞杆菌的有效清洗策略。
