本研究探討利用微酸性和微鹼性電解水清洗經過 Salmonella enterica 汙染的高麗菜絲後，是否達到消毒效果，而其消毒副產物三氯甲烷的殘留量是否導致人體的健康風險，以確認利用電解水清洗高麗菜絲為可行處理方式。結果發現使用有效氯濃度 100 ppm 之微酸性電解水處理 5 分鐘後，S. enterica 減少 1.41 log CFU/g (高麗菜絲上初始菌數為 4.78 log CFU/g)，而使用相同濃度之微鹼性電解水時，S. enterica 無法存活(LOD = 2.0 log CFU/g)，且經過清洗之高麗菜絲有效餘氯殘留皆小於 1 ppm。經過 4℃ 下儲藏七天後，高麗菜絲之水活性無明顯變化，總生菌數介於 4.52-4.76 log CFU/g，比自來水處理之組別延長 4 天，而大腸桿菌及大腸桿菌群皆呈現陰性，符合我國對截切蔬菜衛生品質之要求。使用 GC-MS 分析製程用水中與高麗菜絲上三氯甲烷之殘留量，結果發現使用有效氯濃度 100 或 200 ppm 之微酸性和微鹼性電解水處理後，高麗菜絲上皆未檢測出三氯甲烷 (LOD = 0.002 ppm)，但是製程排放廢水中三氯甲烷殘留量超過我國飲用水水質標準 (三鹵甲烷之生成量小於 0.08 mg/L)。因此，使用有效氯濃度 100 ppm 以上之電解水清潔消毒 S. enterica 汙染之高麗菜絲時，製程排放廢水中會含有三氯甲烷 (濃度超過 0.26 ppm)。高麗菜絲經電解水清潔再經過飲用水漂洗的步驟後，可達到有效殺菌且餘氯殘留量和消毒副產物三氯甲烷殘留量符合我國法規規定。

Slightly acidic and slightly basic electrolyzed water used to clean shredded cabbages (Brassica oleracea var. capitate) contaminated with Salmonella enterica (ATCC 14028) was investigated. While achieving the bactericidal effect, the residues of disinfection by-products as chloroform might threaten human health. S. enterica reduced 1.41 log CFU/g (shredded cabbages contaminated with 4.78 log CFU/g) after SAEW treatment for 5 minutes with the available chlorine concentration of 100 ppm treatment for 5 minutes. The treatment of SBEW 100 ppm resulted no survive of S. enterica (LOD = 2.0 log CFU/g) and the residual chlorine on shredded cabbages was less than 1 ppm. After seven days of storage at 4℃, the water activity of shredded cabbages did not show significant change and the total plate count of bacteria was between 4.52-4.76 log CFU/g, which was 4 days longer compared to the tap water treatment group. Both coliform and Escherichia coli were negative that conformed with the hygienic quality of fresh-cut vegetables in Taiwan requirements. GC-MS was used to analyze the residual amount of chloroform in process water and sanitized shredded cabbages. After 100-200 ppm SAEW or SBEW treatments, the residual chloroform in process water exceeded 0.08 mg/L, which was the residue limit of total trihalomethanes for drinking water in Taiwan. No chloroform was detected on shredded cabbages (LOD = 0.002 ppm). Therefore, use more than 100 ppm electrolyzed water to wash shredded cabbages contaminated with S. enterica, the process water will contain excessive chloroform (more than 0.26 ppm) and its waste water may cause environmental pollution. In conclusion, electrolyzed water washed shredded cabbages followed by rinsing step, the residues of chlorine and chloroform were in compliance with regulations.

壹、 前言 1
貳、 文獻回顧 2
一、 食品病原菌 2
(一) 食品中毒之簡介 2
(二) 食品中毒之預防 2
(三) 沙門氏桿菌 (Salmonella spp.) 3
1. 生理特性 3
2. 分布情形和汙染途徑 3
3. 致病因子 4
4. 潛伏期和感染症狀 4
5. 治療與預防 4
二、 截切蔬菜 5
(一) 定義 5
(二) 減少微生物汙染的方法 5
1. 管制加工過程 6
2. 添加食品用洗潔劑 6
3. 衛生指標 7
三、 微酸性和微鹼性電解水 7
(一) 生成原理 7
(二) 生成特性 8
(三) 殺菌機制 8
(四) 影響因子 8
(五) 食品中的應用 9
1. 食品加工設備 9
2. 水產品 9
3. 禽畜產品 10
4. 蔬果清洗 11
5. 醫療 11
四、 消毒副產物 12
(一) 消毒副產物之簡介 12
(二) 加氯消毒之優點和缺點 12
1. 加氯消毒之優點 12
2. 加氯消毒之缺點 13
(三) 含氯消毒副產物 13
1. 影響消毒副產物之生成因子 13
A. 前驅物質 13
B. pH 值 13
C. 加氯量 14
D. 反應時間 14
E. 溫度 14
2. 氯系消毒劑易生成之含氯消毒副產物 14
參、 研究目的 17
肆、 實驗架構 18
一、 探討微酸性和微鹼性電解水對 Salmonella enterica 之殺菌能力 18
二、 探討微酸性和微鹼性電解水對高麗菜絲品質之影響 19
三、 探討微酸性和微鹼性電解水對高麗菜絲上 Salmonella enterica 之殺菌能力，功能性成份及三氯甲烷之殘留量 20
伍、 材料與方法 21
一、 實驗材料 21
(一) 實驗樣品 21
(二) 實驗菌株 21
(三) 菌株培養藥品 21
(四) 試樣溶液之製備 21
(五) 分析藥品來源 21
二、 儀器設備 23
三、 實驗方法 23
(一) 高麗菜絲製備 24
(二) 菌株保存 24
(三) 菌株活化與培養 24
(四) 最低抑菌濃度試驗 24
(五) 電解水物理性質之測定 24
(六) 電解水含氯化合物之測定 24
(七) 生長曲線測定 24
(八) 試樣溶液殺菌能力之測定 25
(九) 儲藏性試驗 25
(十) 水活性之測定 25
(十一) 生菌數之檢驗 25
(十二) 大腸桿菌群之檢驗 26
(十三) 大腸桿菌之檢驗 26
(十四) 感官品評 27
(十五) 沙門氏桿菌之檢驗 27
(十六) 高麗菜接種 Salmonella enterica 之殺菌試驗 27
1. 樣品前處理 27
2. 接種 Salmonella enterica 27
3. 微酸性和微鹼性電解水之殺菌效果 27
(十七) 總酚類及總黃酮化合物含量之測定 28
1. 樣品前處理 28
2. 總酚類化合物含量之測定 28
3. 總類黃酮化合物含量之測定 28
(十八) DPPH 自由基清除能力之測定 28
(十九) 還原能力之測定 29
(二十) 外觀顏色變化之測定 29
(二十一) 三氯甲烷之分析 29
1. 樣品前處理： 29
2. 頂空 (Headspace, HS) 萃取： 30
3. 氣相層析質譜儀 (Gas chromatography-mass spectrometry, GC-MS) 分析條件： 30
4. 標準曲線之建立： 30
四、 統計分析 30
陸、 結果與討論 31
一、 微酸性和微鹼性電解水對 Salmonella enterica 之殺菌能力 31
(一) Salmonella enterica 之生長曲線 31
(二) 微酸性和微鹼性電解水之物理特性 31
(三) 微酸性和微鹼性電解水含氯化合物之變化 32
(四) 微酸性和微鹼性電解水對 Salmonella enterica 之殺菌效果 32
1. 最低抑菌濃度之測試 32
2. 不同 ACC 下微酸性和微鹼性電解水對 Salmonella enterica 之殺菌效果 33
二、 微酸性和微鹼性電解水處理高麗菜絲於儲藏期間品質之影響 33
(一) 高麗菜絲儲藏期間水活性之變化 33
(二) 高麗菜絲儲藏期間總生菌數之變化 34
(三) 高麗菜絲儲藏期間大腸桿菌群與大腸桿菌含量之變化 35
(四) 高麗菜絲清洗後之感官品評 36
三、 微酸性和微鹼性電解水對高麗菜絲上 Salmonella enterica 之殺菌效果及其功能性成分之影響 37
(一) 微酸性和微鹼性電解水清洗高麗菜絲前後物理特性之變化與餘氯之殘留量 37
(二) 經 Salmonella enterica 汙染之高麗菜絲以微酸性和微鹼性電解水清洗後之存活量 38
1. 以相同 ACC 之微酸性和微鹼性電解水分別處理 5, 10 及 30 分鐘 38
2. 以 ACC 50, 100 及 200 ppm 之微酸性和微鹼性電解水處理 5 分鐘 39
(三) 經 Salmonella enterica 汙染之高麗菜絲以微酸性和微鹼性電解水清洗後功能性成分含量之變化 40
1. DPPH 自由基清除能力 40
2. 總酚類化合物含量 41
3. 總類黃酮含量 41
4. 還原力測定 42
(四) 經 Salmonella enterica 汙染之高麗菜絲以微酸性和微鹼性電解水清洗後顏色之變化 42
(五) 以微酸性和微鹼性電解水清洗經 Salmonella enterica 汙染之製程用水中與高麗菜絲上三氯甲烷之殘留量 43
1. 製程用水中三氯甲烷之殘留量 43
2. 高麗菜絲三氯甲烷之殘留量 44
柒、 綜合討論 45
捌、 結論 46
玖、 參考文獻 47

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