过氧乙酸制剂对切块沙拉卫生指示菌的影响

IF 0.2 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Food Hygiene and Safety Science Pub Date : 2025-01-01 DOI:10.3358/shokueishi.66.25

Buren Qiqige, Taisuke Yone, Ayaka Nakamura, Takashi Kuda, Hajime Takahashi

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引用次数: 0

摘要

本研究旨在评价过氧乙酸制剂（PAA）在不同处理条件下对切块沙拉模型食品的影响，并观察其对保质期的影响。该研究表明，在80ppm（蔬菜使用标准）下，PAA显示出暂时和微弱的杀菌效果。此外，切好的沙拉的保质期也没有延长。相比之下，240 ppm PAA处理7天内显著降低和抑制卫生指示菌的生长。此外，由于灭菌得当，未产生损伤菌。基于这些发现，我们认为240 ppm的PAA适合清洗切好的沙拉，并能有效延长其保质期。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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[Effect of Peracetic Acid Formulation on Hygiene Indicator Bacteria in Cut Salads].

The study aimed to evaluate the effect of peracetic acid formulation (PAA) in the cut salads as a model food with different treatment conditions and observed their effect on the shelf life. This study revealed that at 80 ppm PAA, the standard for use on vegetables, showed a temporary and weak bactericidal effect. Additionally, there was no improvement in the shelf life of the cut salad. In contrast, PAA treatment at 240 ppm significantly reduced and suppressed the growth of hygiene indicator bacteria for 7 days. Moreover, no injured bacteria were produced due to proper sterilization. Based on these findings, it is believed that 240 ppm of PAA is suitable for washing cut salads and effective to improve their shelf life.

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