Investigation of the sanitizing efficiency and the safety assessment of food and packaging materials in the market

• Main Authors: Hsiu-Shin Tseng, 曾琇詩
• Other Authors: Shyi-Liang Shyu
• Format: Others
• Language: zh-TW
• Published: 2006
• Online Access: http://ndltd.ncl.edu.tw/handle/80406504628447287122

碩士 === 國立嘉義大學 === 食品科學系碩士班 === 94 === Abstract The purpose of this study was to evaluate the sanitizing efficacy of different sanitizers and its effect on products quality. The residual of sanitizer and microbial quality in 50 samples of the commercial packaging products were investigated. According to CNS (Chinese National Standards), resulted showed that the qualification rate of the residual and microbial quality in the 50 samples was 94 and 70%, respectively. The effect of packaging container treated with different sanitizers (O3 and H2O2) on the quality were compared. The qualities of the packed pork slices were evaluated by using an aerobic total plate counts, TBA value and L, a, b value. As the pork slices were packaged in the packaging containers that treated with ozone and then stored, the pork slices possessed a higher sanitation and color quality as well as good oxidative stability. In addition, the effect of the fresh foods treated with different sanitizers on the reduction of Salmonella typhimurium and aerobic total microbial counts from artificially inoculated tomatoes or pork slices during storage at refrigeration and room temperature were observed. The order of sanitizing efficacy of sanitizers for tomatoes was O3 (5 ppm) = NaOCl (1250 ppm) > H2O2 (1 %) > ClO2 (350 ppm) and for pork slices was O3 (7.5 ppm) > NaOCl (3000 ppm) > ClO2 (500 ppm) > H2O2 (5 %). As the pork slices were directly treated with O3 or NaOCl solution without inoculation and then stored, the pork slices treated with O3 was better sanitation and color quality as well as oxidative stability than that of treated with NaOCl. The safety evaluation of tomatoes and sliced pork treated with various sanitizers were determined by Ames test method. There were no toxicity and mutagenicity when tomatoes were treated with 1 % H2O2, 350 ppm ClO2, 1250 ppm NaOCl or 5 ppm O3 and pork slices were treated with 5 % H2O2, 500 ppm ClO2, 3000 ppm NaOCl or 7.5 ppm O3 and then tested with S. typhimurium TA98 and TA100. On the other hand, the safety of various sanitizers were also evaluated by Ames test. We found that the toxicity concentration of various sanitizers were 1240 ppm H2O2、300 ppm ClO2、 180 ppm NaOCl and 1.0 ppm O3. From the results of this study, it can be demonstrated that ozone has a better sanitizing efficacy and maintained a higher quality of food without residual. We could attempt ozone on sanitization of packaging container and foods in the food process. Keyword: sanitizer, sanitizing efficacy, packaging container, safety evaluation