摘要
观察纳米银对中西餐厨房餐饮具的消毒效果。以细菌总数、大肠杆菌数作为检测指标,研究5个浓度的纳米银对中餐厨房餐饮具(抹布、不锈钢操作台、不锈钢盆、工作服、不锈钢刀具、塑料菜板及地板)的消毒效果。通过测定中西餐厨房餐饮具的细菌总数和大肠杆菌数,比较0.05 mg/L纳米银与250 mg/L含氯消毒液、紫外臭氧的消毒效果。结果表明纳米银的最低有效杀菌质量浓度是0.05 mg/L。0.05 mg/L纳米银对餐饮具的消毒效果优于250mg/L含氯消毒液,极显著优于紫外臭氧的消毒(p<0.01)。
The research aims to observe the disinfection effect of silver nanoparticles（Ag NPs） on Chinese and Western kitchen utensils. Based on the total number of bacteria and Escherichia coli, this research discussed the disinfection effects of five different concentrations of Ag NPs on Chinese kitchen utensils（dishclothes, stainless steel table, stainless steel basin, work clothes, stainless steel cutter, plastic chopping board and floor）. By measuring the total number of bacteria and E. coli of Chinese and Western kitchen utensils to compare the disinfection effect of 0.05 mg/L Ag NPs, 250 mg/L chlorine disinfectant with ultraviolet ozone disinfection. The minimum effective bactericidal concentration of Ag NPs was 0.05 mg/L. And the effectiveness of 0.05 mg/L Ag NPs on the kitchen utensils was better than 250 mg/L chlorine disinfectant, extremely significantly better than ultraviolet ozone disinfection（p〈0.01）.
作者
肖岚
郭文相
管迎梅
刘素可
焦露
XIAO Lan;GUO Wenxiang;GUAN Yingmei;LIU Suke;JIAO Lu(College of Food Science,Sichuan Tourism College（Chengdu 610100;Shanghai Hugen Purification Technology Co.,Ltd（Shanghai 200000;China Shipbuilding Industry Corp No.718 Research Institute（Handan 05600)
出处
《食品工业》
CAS
北大核心
2018年第7期211-214,共4页
The Food Industry
基金
四川省教育厅重点基地川菜发展研究中心项目(编号:CC17Z04)
2016年度四川省大学生创新训练计划项目(编号:201611552090)
关键词
纳米银
中西餐厨房
餐饮具
细菌总数
大肠杆菌
silver nanoparticles （AgNPs）
Chinese and Western kitchen
kitchen utensils
total number of bacteria
Escherichia coli
