电子束辐照对鲜切青椒表面食源性致病菌杀灭效果的研究

Study on electron beam irradiation in reducing food borne pathogens on the surface of fresh-cut green pepper

摘要: 研究了高能电子束辐照对鲜切青椒表面食源性致病菌的杀灭效果,为电子束在提高青椒等鲜切类蔬菜食用安全性领域的应用提供理论及实践依据。鲜切青椒经0.5、1、1.5、2、2.5kGy等不同剂量电子束处理以及酸化亚氯酸钠(ASC)结合1kGy处理、柠檬酸(C)结合1kGy处理后,置于4℃的冰箱中贮藏,并在辐照后的第0、3、6、9、12d对三种食源性致病菌进行计数,同时测定了不同处理方式对鲜切青椒感官品质的影响。实验结果表明,ASC结合1kGy辐照处理不仅能够有效地杀灭鲜切青椒表面的食源性致病菌,而且不会影响其品质。

Abstract: Electron beam irradiation was applied to reduce the food borne pathogens on the fresh-cut of green peppers, to improve the food safety in fresh-cut vegetables and provide the theoretical and practical basis in the fresh-cut vegetables safety field.The samples were irradiated at doses of 0.5, 1, 1.5, 2, 2.5kGy and acidified sodium chlorite (ASC) combined with 1kGy treatment, citric acid (C) combined with 1 kGy treatment and stored at 4℃ for 12days.Bacterial enumeration and the quality of different treatments on fresh-cut green peppers after irradiated 0, 3, 6, 9, 12d were detected.It showed that ASC combined with 1kGy treatment significantly reduced the population of the food borne pathogens on fresh-cut green peppers with none undesirable effects on product quality.