在医院食品服务中使用臭氧化水
Pietro Manzi1, Cinzia Mari2, Maria Luisa Mugnari3
1Direttore Sanitario Azienda Ospedaliera Terni.
概括
臭氧化水是一种环保消毒剂,有效消除病原体,提高食品安全. 它在食品生产中的使用为化学处理提供了一个可持续的替代方案,减少废物和提高质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 环境科学 环境科学
- 微生物学 微生物学
背景情况:
- 臭氧化水是一种可持续的消毒剂,由使用电放电或电解的发电机生产.
- 臭氧 (O3) 是一种强有力的氧化剂,具有对细菌,病毒,真菌和子的杀菌性.
- 目前的化学消毒剂引发了环境和残留问题.
研究的目的:
- 评估臭氧化水在食品工业中的应用和益处.
- 突出其在改善食品安全,质量和保存方面的作用.
- 讨论其在医院食品生产环境中的实施.
主要方法:
- 使用稳定臭氧化水发电机用于食品生产过程.
- 用臭氧化水消毒蔬菜和蛋白质原料.
- 监测了其在减少病原体和延长保质期方面的有效性.
主要成果:
- 臭氧化水证明了对沙门氏菌和李斯特菌等病原体的有效性.
- 它减少了农药残留物,并抑制了真菌/菌的发展.
- 该过程改善了体感特征,并延长了产品的保质期.
结论:
- 臭氧化水是食品加工中化学消毒剂的安全,可持续和有效替代品.
- 它的使用提高了食品安全和质量,并减少了水的浪费.
- 特尼急诊医院的经验证实了其在食品生产中的实际应用.
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