Sterilizing dynamics of Salmonella spp. in oyster by chlorine dioxide
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摘要: 为了探究ClO2溶液处理牡蛎中沙门氏菌的最佳杀菌条件,本文选用鼠伤寒沙门氏菌（CICC22956）和肠炎沙门氏菌（CICC21482）混合菌株,在单因素实验的基础上,运用响应面实验设计方法探讨料液比、ClO2溶液浓度和杀菌时间对牡蛎中的沙门氏菌杀菌效果的影响。通过响应面优化模型确定ClO2溶液杀菌的最佳条件为:料液比1∶7g/mL,ClO2浓度93g/mL,杀菌时间30min。在此条件下模型优化出最优的沙门氏菌菌落降低值为3.13lgcfu/g。实验结果表明,采用上述分析的最佳条件不仅有效防止牡蛎中沙门氏菌的污染,还可以提高生鲜牡蛎的品质和安全性。Abstract: To optimize the sterilizing parameters of chlorine dioxide for Salmonella spp.in oyster,the samples were inoculated with a cocktail of two Salmonella serotypes,S.Typhimurium( CICC22956) and S.Enteritidis( CICC21482).The single factor tests and response surface methodology( RSM) were applied.The impacts of different proportion,concentration of chlorine dioxide,sterilization time Salmonella spp. sterilization in oyster were investigated. Results showed that the optimal sterilizing conditions were as follows: the ratio of oyster to chlorine dioxide solution was1∶ 7 g / m L,the concentration of chlorine dioxide was 93 g / m L,and operating time was 30 min. The repeated test under these conditions showed that the reduced number of Salmonella pp. was 3.13 lg cfu / g. In conclusion,the optimal conditions for sterilization of fresh oysters could not only effectively prevent the contamination of Salmonella spp.,but also improve the quality and safety of fresh oysters.
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Keywords:
- oyster /
- Salmonella spp. /
- chlorine dioxide sterilization /
- response surface design
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