【摘要】 为试验二氧化氯消毒液对几种来源于肉制品的食源性致病菌的杀灭作用,采用悬液定量杀菌试验的方法进行评价。结果表明,在有机干扰物存在时,浓度为24mg/L的二氧化氯作用5min,对单核细胞增生李斯特氏菌、金黄色葡萄球菌、小肠结肠炎耶尔森氏菌和沙门氏菌的杀灭对数值均大于5.00。不存在有机干扰物的情况下,浓度为24mg/L的二氧化氯作用10min,对蜡样芽孢杆菌芽孢的杀灭对数值仍小于5.00。相比于其他3种细胞繁殖体,单核细胞增生李斯特氏菌表现出更强的二氧化氯耐受性。芽孢比细菌繁殖体的抵抗性更强。更多还原

【Abstract】 To observe the killing effect of chlorine dioxide on several kinds of food-borne pathogenic bacteria isolated from meat products, thesuspension quantitative sterilization experimentwasadopted to evaluate. The results showed that when organic interfering substance existed, and chlorine dioxideat a concentration of 24 mg/L acted as 5 min, and the log killing values for Listeria monocytogenes, Staphylococcus aureus, Yersinia enterocolitica and Salmonella were all greater than 5.00. When organic interfering substance did not exist, and chlorine dioxideat a concentration of 24 mg/L acted as 10 min, and the log killing values forBacillus cereus spores was lesser than 5.00. Compared with the other three kinds of cell propagules, Listeria monocytogenes showed stronger tolerance to chlorine dioxide. Spores were more resistant than bacterial propagules.更多还原