臺灣博碩士論文加值系統

根據行政院衛生署統計近十年間食品中毒案件總數為3099件，食品中毒案件主因是細菌性中毒，常見食品中毒病原菌如腸炎弧菌、金黃色葡萄球菌、仙人掌桿菌、大腸桿菌、沙門氏菌及肉毒桿菌。腸炎弧菌及金黃色葡萄球菌等食品病原菌在食品若濃度達5 Log CFU/g極可能造成致病，因此，針對在食品安全考量下，減少食品受到細菌性污染是降低食品中毒發生的可能。本實驗以臭氧曝氣作為淨菌效果之評估，以空氣通過自製之非熱式電漿反應器以介電質放電法產生臭氧，固定其實驗電壓、空氣流速，以進行0-21分鐘曝氣，經臭氧淨菌後再以塗抹法計數殘留菌數，並以台灣法定之殺菌劑作為對照組。先以臭氧處理弧菌屬，施予高電壓組18 kV、起始菌數約8.0 Log CFU/mL作試驗，於15分鐘後達完全淨菌的效果，花費成本約為0.022元。經去除培養液後進行臭氧曝氣試驗，弧菌屬中以腸炎弧菌淨菌效果較佳，於3分鐘後達完全淨菌的效果，花費成本約為0.005元。以臭氧處理4種食品病原菌中以金黃色葡萄球菌淨菌效果最佳，於9分鐘後達完全淨菌的效果，降低6.0 Log CFU/mL之菌數，花費成本約為0.001元。因目前在國內可以合法使用之氯系殺菌劑仍有殘留餘氯的可能，故希望未來除了目前合法的法定殺菌劑外，亦可利用臭氧作為食品殺菌劑之一。

In Taiwan, pathogens foodborne illness has estimated about 3099 outbreaks between 2001 and 2011. The pathogens related food poisoning are the most common likes: Vibrio parahaemolyticus, Staphylococcus aureus, and Escherichia coli, Bacillus cereus, Salmonella spp. and Clostridium botulinum. Foodborne illness for pathogenic the number of viable bacterial cells necessary to cause disease the minimum infective dose to be 5 log CFU/g.
Food poisoning is caused by eating contaminated food. The risk can be minimized by taking simple precautions. Food safety considerations include: reduce the possibility of food poisoning and reduce the risk of contamination. In this study ozone used to treatment on the depuration of foodborne pathogens by nonthermal plasma with dielectric barrier discharge. Factors affecting the sterilization including set an experiment voltage, air flow and aeration time. Count the number of residual bacteria by spread plate, after ozone treatment. Control group were legal disinfectant in Taiwan. High voltage 18 kV (electric power of 21.9 W) to treatment Vibrio spp., initial number of bacteria were 8 Log CFU/mL, after 15 min were complete sterility, cost 0.0219 NT dollars. Low voltage 8 kV (electric power of 2.42 W) to treatment V. parahaemolyticus was better when remove the medium to ozone treatment, after 3 min were complete sterility, cost 0.0005 NT dollars. Use ozone low voltage 8 kV (electric power of 2.42 W) to treatment foodborne pathogens, S.aureus were better than 3 strains, after 3 min were complete sterility, cost 0.0009 NT dollars.

目 錄
頁次
誌謝 I
目錄 Ⅱ
圖目錄 Ⅳ
表目錄 Ⅴ
中文摘要 Ⅵ
Abstract Ⅶ
第1章 前言 1
1.1 研究背景與動機 1
1.2 研究問題與目的 1
第2章 文獻回顧 3
2.1台灣弧菌屬食品中毒病原菌種介紹 5
2.2台灣一般食品中毒病原菌種介紹 10
2.3臭氧簡介 19
2.4臭氧殺菌原理 20
2.5非熱式電漿反應器簡介 21
2.5.1電子束法 (Electron Beam, EB) 22
2.5.2介電質放電法 (Dielectric Barrier Discharge, DBD) 22
2.5.3電暈放電法 (Corona Discharge) 23
2.6 台灣法定之殺菌劑 23
2.6.1氯化石灰 23
2.6.2次氯酸鈉液 23
2.6.3二氧化氯 24
2.6.4 過氧化氫 24
第3章 材料與方法 26
3.1 儀器設備 26
3.2 培養基 27
3.3 化學試藥 27
3.4 試驗用菌株 28
3.4.1菌種保存 29
3.4.2菌株活化 30
3.5臭氧之製備 30
3.5.1臭氧之濃度測定 30
3.6實驗設計 31
3.7 臭氧對V. parahaemolyticus、V. vulnificus及A. hydrophila之製備 31
3.7.1臭氧曝氣對含培養液V. parahaemolyticus、V. vulnificus及
A. hydrophila之試驗 32
3.7.2去除培養液後臭氧曝氣對V. parahaemolyticus、V. vulnificus及
A. hydrophila之試驗 32
3.8 臭氧曝氣對B. cereus、E.coli、S. aureus及S. enterica與
R. ornithinolytica及E. aerogenes之製備 33
3.8.1去除培養液後臭氧曝氣對B. cereus、E.coli、S. aureus及
S. enterica與R. ornithinolytica及E. aerogenes之試驗 33
3.9殺菌劑處理食品病原菌之試驗 33
第4章 結果與討論 37
4.1臭氧對弧菌屬之淨菌效果 37
4.2臭氧對B. cereus、E.coli、S. aureus及S. enterica與R. ornithinolytica及E. aerogenes淨菌效果 47
4.3臭氧最適殺菌效果評估 49
4.4殺菌劑處理食品病原菌效果評估 57
第5章 結論與建議 59
第6章 參考文獻 61
第7章 附件 68

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