评估臭氧化水在加工鱼类产品行业的表面消毒方面的有效性
Chiara Di Vittori1, Massimo Monti2, Gianluigi Ferri1
1Department of Veterinary Medicine, Post-Graduate Specialization School in Food Inspection "G. Tiecco", University of Teramo.
Italian journal of food safety
|June 10, 2025
概括
臭氧化水显示出对渔业产品盒子的消毒潜力,有效降低了微生物负载,特别是在储存的物品上. 虽然它在脏的表面上效果不佳,但它为化学消毒剂提供了一个环保的替代品.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 环境科学 环境科学
背景情况:
- 越来越多的消费者对安全,高质量的食品的需求推动了除污染方面的创新.
- 臭氧是一种经济,安全,无化学物质的脱污剂,有效对抗各种微生物.
- 经过加工的鱼类产品行业寻求可持续和有效的消毒方法.
研究的目的:
- 评估臭氧化水作为加工渔业产品盒的环保消毒剂.
- 为了比较臭氧化水的疗效与标准的过氧化方法.
- 为了评估储存21天后盒子上的臭氧化水性能.
主要方法:
- 检测了175个箱子的微生物污染.
- 使用臭氧化水减少微生物负载的比较与标准的过氧化消毒.
- 对储存 (21天) 和新鲜使用的盒子中的臭氧化水疗效的评估.
主要成果:
- 标准的消毒可以减少98.29%的总美索菲尔数量 (TMC) 和97.96%的总心理友好数量 (TPC).
- 在脏的盒子上,臭氧化水实现了48.29%的TMC减少和37.32%的TPC减少.
- 在储存的盒子上,臭氧化水实现了80.46%的TMC减少和98.87%的TPC减少.
- 有机物减少了臭氧的消毒效果;它在储存的盒子上更有效.
结论:
- 臭氧化水是渔业产品工业表面的可行环保卫生方法,特别是在彻底清洗后.
- 臭氧化水的有效性因有机物而降低,这表明预先清洁至关重要.
- 臭氧化水支持该行业向可持续实践迈进.
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