次氯酸水对生菜表面微生物及亚硝酸盐积累的影响

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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

微生物污染是生鲜果蔬流通过程中的主要食品安全隐患，尤其是生食叶类蔬菜如生菜，由于其表面积大、组织结构疏松，易吸附并携带细菌、霉菌等微生物，直接影响产品质量与食用安全。（剩余3395字）