臺灣博碩士論文加值系統

微酸性電解水 (Slightly acidic electrolyzed water, SAEW)為殺菌劑，是以水和稀鹽酸經電解生成 (pH值為5.0-6.5的次氯酸)，在美國、日本和韓國已被認為是合法的食品添加劑，低氯濃度的微酸性電解水具有很強的抗菌活性，對人體健康和環境無不良影響。本研究首先以不同有效氯濃度 (Available chlorine concentration, ACC)之微酸性電解水 (6.25、12.5、25、50與100 ppm)和反應時間(1、3與5分鐘)處理V. parahaemolyticus、S. Typhimurium及L. monocytogenes，進行殺菌效果評估。結果顯示，殺菌效果隨著SAEW之濃度與處理時間越久，殘存菌量會減少，其中，L. monocytogenes對SAEW之耐受性最高，其次 S. Typhimurium，以V. parahaemolyticus對SAEW最敏感。
再者，本研究將台灣鯛之魚肉、魚皮分別接種前述三株病原菌 ，再以SAEW (50、100 ppm ACC)或次氯酸鈉 (100 ppm ACC)或蒸餾水處理2與5分鐘後，檢測其殘存菌數。另外，於台灣鯛魚皮分別接種前述三株病原菌，再以SAEW冰 (50、100 ppm ACC)或蒸餾水冰包覆24小時期間，定期(6、12及24小時)檢測其殘存菌數。首先，以100 ppm ACC 之SAEW中浸洗鯛魚肉5分鐘後，分別可減少V. parahaemolyticus、S. Typhimurium及L. monocytogenes菌數約0.98、0.80及0.66 log CFU/g。其次，以100 ppm ACC 之SAEW中浸洗鯛魚皮5分鐘後，分別減少S. Typhimurium及L. monocytogenes菌數1.94及2.25 log CFU/25 cm2；而V. parahaemolyticus以50和100 ppm ACC之SAEW浸洗5分鐘後，皆可完全清除附著菌數。另外，使用100 ppm ACC 之SAEW冰包覆魚皮24小時，分別可減少V. parahaemolyticus、S. Typhimurium及L. monocytogenes菌數3.28、1.22及0.70 log CFU/25 cm2。整體而言，SAEW對清除魚皮上病原菌之效果優於鯛魚肉，並發現對V. parahaemolyticus之清除效果較佳，其次為 S. Typhimurium，以 L. monocytogenes 最差。而50 ppm的微酸性電解水相當等於100 ppm次氯酸鈉溶液的除菌效果。
另外，於食品接觸表面 (不鏽鋼板、磁磚、塑膠砧板及木質砧板)分別接種前述三株食品病原菌後，以不同濃度之SAEW (3.125、6.25、12.5、25、50、100 ppm)或次氯酸鈉(200 ppm)或蒸餾水浸洗1分鐘後，檢測其殘存菌數。結果得知，SAEW清除食品接觸表面上病原菌之效果會隨著濃度增加而增加，對S. Typhimurium與V. parahaemolyticus 以及L. monocytogenes 於塑膠砧板、不銹鋼板及磁磚清除效果較佳，分別在 6.25以及12.5 ppm ACC即可完全清除，但在木質砧板之效果較差，當以最高濃度100 ppm ACC處理後仍無法完全清除。綜合上述，微酸性電解水可以做為清除台灣鯛及食品接觸表面上汙染食品病原菌的消毒劑。

In slightly acidic electrolyzed water (SAEW), the effective form of chloride compounds is almost the hypochlorous acid (HClO) at a pH of 5.0-6.5, which has strong antimicrobial activity and cause not adverse effect to human health and environment. This study was conducted to determine the efficacy of SAEW on inactivating three food pathogens (Salmonella Typhimurium, Vibrio parahaemolyticus and Listeria monocytogenes). In addition, this research was to determine the disinfection efficacy of SAEW for inoculating food pathogens on the tilapia meat and skin, and food contact surfaces. The results showed that the bactericidal effects of SAEW for three food pathogens increased with available chloride concentration (ACC) and treatment time increased. Meanwhile, L. monocytogenes was the most resistant to SAEW, followed by S. Typhimurium, and V. parahaemolyticus. Soaking tilapia meat in SAEW (100 ppm of ACC) for 5 min resulted in 0.98, 0.80 and 0.66 log CFU/g reductions of V. parahaemolyticus, S. Typhimurium and L. monocytogenes, respectively. A treatment of SAEW (100 ppm of ACC) for 5 min was capable of reducing S. Typhimurium, and L. monocytogenes on tilapia skin by 1.94 and 2.25 log CFU/25 cm2, respectively, while V. parahaemolyticus could be disinfected to <2.0 log CFU/25 cm2 by SAEW with 50 or 100 ppm of ACC for 5 min. A treatment of SAEW ice (100 ppm ACC) for 24 h was capable of reducing V. parahaemolyticus, S. Typhimurium and L. monocytogenes on tilapia skin by 3.28, 1.22 and 0.70 log CFU/cm2, respectively. Except for wood cutting board, the S. Typhimurium, V. parahaemolyticus and L. monocytogenes were not detected on the food contact surfaces (plastic board, stainless steel and ceramic tile) within 1 min after soaking to SAEW containing 6.25 ppm and 12.5 ppm of ACC, respectively. Among them, the minimal disinfection concentrations (MDC) of SAEW against S. Typhimurium, V. parahaemolyticus and L. monocytogenes on plastic cutting boards, stainless steel and ceramic tile were 6.25 ppm to 12.5 ppm at 1 minute immersion, whereas that of wooden cutting board way >100 ppm. In conclusion, SAEW could be used as a sanitizer to eliminate food pathogens contamination on fish skin and food contact surfaces.

中文摘要 1
Abstract 3
誌謝 5
目錄 7
圖目錄 11
壹、研究動機 12
貳、文獻回顧 15
一、 電解水 15
二、 微酸性電解水 17
三、 台灣鯛 20
四、食品病原菌 22
(一) 腸炎弧菌 (Vibrio parahaemolyticus) 22
(二) 鼠傷寒沙門氏菌 (Salmonella Typhimurium) 24
(三) 李斯特菌 (Listeria monocytogenes) 26
五、食品中毒及其預防 28
參、材料與方法 40
肆、結果與討論 45
(一) 微酸性電解水對食品病原菌之殺菌作用 45
(二) 微酸性電解水對於台灣鯛中食品病原菌之除菌 47
(三) 微酸性電解水冰對食品病原菌於鯛魚皮之除菌作用 51
(四) 微酸性電解水對砧板及食品接觸表面之除菌作用 52
伍、結論 72
陸、參考文獻 73

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