摘要
为建立一种新的瓶装饮用纯净水的消毒方法 ,利用消毒产品鉴定与监测实验技术规范中的实验方法 ,对电解氧化水在瓶装饮用纯净水生产过程中几个主要环节的消毒效果作了实验研究。结果显示 ,电解氧化水浸泡 60 0mL纯净水包装瓶 1、2、5、10min ,对其中污染的细菌的杀灭率分别为 98 58%、99 0 6%、99 60 %和 99 92 % ,对污染真菌的杀灭率分别为 97 34 %、98 4 8%、99 65%和 99 99% ;用电解氧化水冲洗生产设备 ,对其表面污染细菌和真菌的杀灭率分别为95 73%和 96 30 % ;用电解氧化水洗手 ,工作人员手污染的细菌和真菌分别减少 93 84 %和96 4 3% ;用电解氧化水喷雾生产车间 ,空气中的细菌和真菌分别下降 50 98%和 53 4 9% ;由于电解氧化水具有低毒无残留等优点 ,很适合在食品卫生领域推广应用。
To study the effect of electrolyzed oxidizing water (EOW) on manufacture of bottled purified water(BPW),it was tested by the standard method that disinfectant effects of EOW on several critical points of manufacture of BPW.The results showed that the bactericidal rates of contaminated bacteria of packing bottles were 98.58%,99.06%,99.60% and 99.92%,respectively,after the bottles were immersed in EOW for 1,2,5 and 10 min.Meanwhile,the fungicidal rates were 97.34%,98.48%,99.65% and 99.99%,respectively.Washing the packing machine with EOW,the counts of bacteria and fungi reduced 95.73% and 96.30%.Washing hands of workers with EOW,the counts of bacteria and fungi reduced 93.84% and 96.43%.Spraying air of processing rooms with EOW,the counts of bacteria and fungi decreased 50.98% and 53.49%.Considering the quality of low toxic,no residue and high germicidal effects,it is suitable to apply EOW on food processing. Authors's address: Huang Jicheng,Health and Anti\|epidemic Station of Guang Dong Province,Guangzhou,510300,PRC.
出处
《中国食品卫生杂志》
2001年第1期9-11,共3页
Chinese Journal of Food Hygiene
基金
广东省医学科学技术研究基金
