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中文摘要：
以鲜切西兰花为试材,研究臭氧水不同浓度及时间处理对其表面霉菌和酵母菌、细菌总数及大肠菌群等微生物污染的控制作用。结果表明：臭氧水能有效地降低微生物对鲜切西兰花的污染,使鲜切西兰花霉菌和酵母菌总数降低1个数量级,细菌总数降低2～3个数量级。2.0、4.0mg/L臭氧水处理贮藏8d大肠菌群数量全部符合烹调食用标准,实现了延长货架期、保证食用安全、增加商品价值的目的。
英文摘要：
With fresh-cut broccoli as test materials,control function of ozone water of different concentrations and treatment time on the surface of moulds and yeasts,bacteria,coliform bacteria and other microbial contamination were studied.The results showed that ozone water could effectively reduce the pollution of fresh-cut broccoli caused by microorganisms,made the count of fresh-cut broccoli mold and yeast reduced one order of magnitude,the total number of bacteria reduced two to three orders of magnitude.All the number of storage 8 days of coliform what were processed by 2.0 mg/L and 4.0 mg/L of ozone water conform to standards of cooking food.The method achieved the purpose what could extend shelf life,ensure food safety,and increase the value of the goods.
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