刀/砧除菌烘乾機食品病原菌的殺菌條件之探討

Investigation of the Disinfection Conditions for Food-borne Pathogens with a Knife/Chopping Block Dish Dryer

林聖敦(Sheng-Dun Lin) ； 林榮流(Long-Liu Lin) ； 林麗雲(Li-Yuan Lin)

《弘光學報》 38期 (2001/11) Pp. 37-42

https://doi.org/10.6615/HAR.200111.38.05

摘要

本研究主要探討刀/砧除菌烘乾機隊伍種食品病原菌之殺菌條件。每一菌株以10^2至10^5 CFU/cm^2稀釋度分別塗抹於刀與砧板表面上，在所使用菌株中，我們發現腸炎弧菌不管UV燈單獨照射或加熱處理為最敏感菌株。為達99%之殺菌效率，金黃色葡萄球菌須經加熱處理180分鐘。就仙人掌桿菌而言，以UV照射20分鐘或加熱處理25分鐘可以獲得不錯之烘乾效果。相較之下，UV照射對刀與砧板之殺菌效果都比加熱處理來的好。這些結果顯示刀/砧除菌烘乾機對存在刀或砧板上之食品病原菌之殺菌非常有效。

關鍵字

刀/砧除菌烘乾機 ； 食品病原菌

並列摘要

The disinfection conditions for five food-borne pathogens were investigated using a knife/chopping block dish dryer. Each of the strains was inoculated separately at the dilution levels of 10^2 to 10^5 CFU/cm^2 onto the surfaces of knife and chopping block. Among the pathogens tested, we found that Vibrio parahaemolyticus was the most sensitive strain to either ultraviolet(UV) irradiation alone or in combination with heating. In order to obtain a disinfection efficiency of 99%, a 180-min heating process for Staphylococcus aureus was required. An efficient disinfection for Bacillus cereus was observed under a 20- min UV irradiation or a 25-min heating process. By comparison, UV irradiation had a better effect than heating process on both knife and chopping block. These results suggested that the knife/chopping block dish dryer is useful for sterilization of food-borne pathogens colonized on knife or chopping block.

並列關鍵字

Knife/Chopping Block Dish Dryer ； Food-borne pathogens

參考文獻

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中國國家標準(1989)，食品微生物之檢驗法─仙人掌桿菌之檢驗。總號12540，檢號N6212。

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