用过氧化氢对全面清洗叶类蔬菜的过程进行清洗水消毒，并使用商业金属离子混合物提高消毒效率,
用过氧化氢对全面清洗叶类蔬菜的过程进行清洗水消毒，老人护理13825404095并使用商业金属离子混合物提高消毒效率
Food Control
(
IF
5.6
)
Pub Date : 2015-04-01
, DOI:
10.1016/j.foodcont.2014.08.028
S. Van Haute
,
I. Tryland
,
A. Veys
,
I. Sampers
摘要 过氧化氢 (H 2 O 2 ) 用于维持全规模叶类蔬菜（菊苣、糖面包、卷曲菊苣、lollo、lollo rosso）洗涤水工艺的微生物洗涤水质。尽管将 300 L/h 的 1.8% H 2 O 2 添加到 450 L 洗涤槽（333 ± 50 kg/h 鲜切产品引入速度），但 H 2 O 2 迅速减少，并且好氧的洗涤水污染较低。与不添加 H 2 O 2 相比，嗜冷菌平板计数 (APC) 和肠球菌无法维持。用 H 2 O 2 清洗的鲜切叶菜与用水清洗的鲜切叶菜的 APC 之间没有显着差异。在第二部分中，进行了实验室规模的实验以评估商业金属离子配方（Bacsan ® ，含有 ao Cu 2+ 、Zn 2+ 、Ag + ) 对 H 2 O 2 在人工洗涤水中的稳定性的影响，由卷心莴苣和自来水制成。Bacsan提高了H 2 O 2 在加工公司的人工生菜清洗水和鲜切叶菜清洗水中的稳定性，与H 2 O 2 或Bacsan相比，协同提高了APC和大肠杆菌（E. coli）的消毒效率。 . 增加化学需氧量 (COD) 对 H 2 O 2 稳定性和消毒效率产生不利影响。向 Bacsan 添加 Ag + 进一步协同增强了 H 2 O 2 稳定性。由于缓慢的水消毒动力学和快速的 H 2 O 2 消耗，H 2 O 2 不适合作为原位清洗水消毒剂以避免在鲜切叶菜清洗过程中的交叉污染。然而，
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Wash water disinfection of a full-scale leafy vegetables washing process with hydrogen peroxide and the use of a commercial metal ion mixture to improve disinfection efficiency
Abstract Hydrogen peroxide (H 2 O 2 ) was used to maintain the microbial wash water quality of a full-scale leafy vegetables (radicchio, sugar loaf, curled endive, lollo, lollo rosso) wash water process. Despite addition of 300 L/h of 1.8% H 2 O 2 to a 450 L washing bath (333 ± 50 kg/h fresh-cut produce introduction speed), the H 2 O 2 quickly decreased and a lower wash water contamination of aerobic psychrotrophic plate count (APC) and enterococci than without addition of H 2 O 2 could not be maintained. There was no significant difference between the APC on fresh-cut leafy vegetables washed with H 2 O 2 and those washed with water. In a second part, lab-scale experiments were performed to assess the impact of a commercial metal ion formulation (Bacsan ® , containing a. o. Cu 2+ , Zn 2+ , Ag + ) on the stability of H 2 O 2 in artificial wash water, made from iceberg lettuce and tap water. Bacsan improved the stability of H 2 O 2 in artificial lettuce wash water and fresh-cut leafy vegetables wash water from a processing company and synergistically increased the disinfection efficiency of APC and Escherichia coli ( E. coli ) compared to H 2 O 2 or Bacsan. Increasing chemical oxygen demand (COD) had detrimental effect on the H 2 O 2 stability and disinfection efficiency. Addition of Ag + to Bacsan further synergistically enhanced the H 2 O 2 stability. H 2 O 2 is not suited as an in situ wash water disinfectant to avoid cross-contamination in fresh-cut leafy vegetables washing processes due to the slow water disinfection kinetics and the rapid H 2 O 2 consumption. However, H 2 O 2 /Bacsan shows potential for use in off-line processes.