碩士 / 國立高雄海洋科技大學 / 水產食品科學研究所 / 99 / The bactericidal effects of sodium bicarbonate solution (SBS) against histamine-producing bacteria (Enterobacter aerogenes、Morganella morganii、Proteus vulgaris、Raoultella ornithinolytica、Staphylococcus capitis) were studied. Bactericidal activity of SBS increased with increased SBS concentrations and treatment time. Minimal bactericidal concentration (MBC) of SBS against Gram-negative histamine-producing bacteria, M. morganii、P. vulgaris、R. ornithinolytica and E. aerogenes , were 0.1%、0.5%、0.5% and 1% at 1 or 3 minutes treatment, respectively. However, the MBC of SBS against Gram-positive bacteria, S. capitis, was 2% at 1 or 3 minutes treatment.
Disinfecting effects of SBS against histamine-producing bacteria on food contact surfaces (ceramic tile, stainless steel and cutting board) and fish skin (tuna and sailfish) were studied. Among them, the Minimal disinfecting concentration (MDC) of SBS against E. aerogenes, R.ornithinolytica, P. vulgarits and M. morganii on plastic cutting boards, stainless steel and tile were 0.5 to 1.0% at 1 or 5 minutes immersion and
IV
were better than wooden cutting board. MDC of SBS against above bacteria on wooden cutting board was more than 1%. Moreover, SBS did not all disinfecting the Gram-positive bacteria, S. capitis on food contact surfaces and cutting boards, even if the highest concentration of 1% of the SBS was used. After immersion of the tested surfaces in SBS, populations of S. capitis were reduced by 1.14 to 2.53 log CFU/chip at 1 min immersion and by 2.06 to 2.94 log CFU/chip at 5 min immersion.
Furthermore, the disinfection efficacy of SBS against E. aerogenes and M. morganii on sailfish and tuna skin was increased with increased SBS concentration and immersion time. After immersion of the tested fish skins in SBS at 5 minutes, populations of E. aerogenes or M. morganii were reduced by 2.91 to 3.72 log CFU/chip. In conclusion, this study revealed that SBS treatment could be used as an effective method for reducing histamine-producing bacteria contamination on food contact surfaces (ceramic tile, stainless steel and cutting boards) and fish skins.
| Identifer | oai:union.ndltd.org:TW/099NKIMT084028 |
| Date | January 2011 |
| Creators | Erica, 謝宛蓁 |
| Contributors | 蔡永祥博士 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 121 |
Page generated in 0.0121 seconds