Andrews S, Pardoel D, Harun A, Treloar T
School of Chemical Technology, University of South Australia, Australia.
Int J Food Microbiol. 1997 Apr 1;35(2):153-62. doi: 10.1016/s0168-1605(96)01214-7.
Although 0.4% chlorine for 2 min has been recommended for surface disinfection of food samples before direct plating for fungal enumeration, this procedure may not be adequate for highly contaminated products. The effectiveness of a range of chlorine solutions was investigated using barley samples artificially contaminated with four different concentrations of Aspergillus flavus. A. niger, A. ochraceus, Eurotium repens, Penicillium brevicompactum P. chrysogenum and Cladosporium cladosporioides. At initial contamination levels greater than 10(4)/g, 0.4% chlorine did not inactivate sufficient spores to produce less than 20% contamination. Of the test fungi, ascospores of E. repens were the most resistant to chlorine inactivation, whereas the conidia of C. cladosporioides were the most sensitive. Rinsing the samples with 70% ethanol improved the effectiveness of the recommended surface disinfection procedure. However, some ethanol appears to permeate into the grains and may inactivate sensitive internal fungi, although a minimal effect only was observed on wheat infected with Alternaria.
虽然有人建议在直接接种以进行真菌计数之前，用0.4%的氯对食品样本进行2分钟的表面消毒，但该程序可能不适用于高度污染的产品。使用人工被四种不同浓度黄曲霉、黑曲霉、赭曲霉、白曲霉、产黄青霉和枝孢污染的大麦样本，研究了一系列氯溶液的有效性。在初始污染水平大于10(4)/克时，0.4%的氯不能使足够的孢子失活，从而使污染率低于20%。在受试真菌中，白曲霉的子囊孢子对氯失活最具抗性，而枝孢的分生孢子最敏感。用70%乙醇冲洗样本提高了推荐的表面消毒程序的有效性。然而，一些乙醇似乎会渗透到谷物中，并可能使敏感的内部真菌失活，尽管仅观察到对感染链格孢的小麦有最小影响。
