次氯酸水對生菜表面微生物及亞硝酸鹽積累的影響

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Effects of Hypochlorous Acid Water on Surface Microorganisms and Nitrite Accumulation in Lettuce

，， （Hebei Food Quality Safety Monitoring Center， Shijiazhuang O5oooo， China）

Abstract： Taking leaf lettce as the research object，the effects of hypochlorous acid water （HClO）on its surface microbial control effctand nitrite residual level under differentconcentrations and treatment time conditions were systematically evaluated. The results showed that HClO treatment could significantly reduce the number of total aerobic bacteria and coliform bacteria，with the highest sterilization rates reaching 56.8% and 69.0% ，respectively; atthe same time，the nitritecontent increased with the increase of treatment intensity.Although it did not exceed the national standard limit （1.0mg.kg-1 ）， it showed a potential residual risk. Comprehensive analysis showed that 30mg?L-1 HClO treatment for 1min to 3 min can effectively control nitrite generation while ensuring the sterilization effect，and has good application prospects.This study provides experimental basis and parameter support for the scientific application of hypochlorous acid water in the cleaning and disinfection of leafy vegetables.

Keywords： hypochlorous acid water; lettuce; microbial control; nitrite; food safety

微生物污染是生鮮果蔬流通過程中的主要食品安全隱患，尤其是生食葉類蔬菜如生菜，由于其表面積大、組織結(jié)構(gòu)疏松，易吸附并攜帶細菌、霉菌等微生物，直接影響產(chǎn)品質(zhì)量與食用安全。（剩余3395字）