餐饮具表面的大肠杆菌和金黄色葡萄球菌活性研究

Survival of Escherichia coli and Staphylococcus aureus on the tableware surface

中文关键词:  餐饮具  抑菌性  大肠杆菌  金黄色葡萄球菌

英文关键词:tableware  antibacterial effect  Escherichia coli  Staphylococcus aureus

中文摘要:

      目的 研究温度、湿度及餐饮具材质对餐饮具表面大肠杆菌和金黄色葡萄球菌活性的影响。方法 分别在同一湿度50%、不同温度(25 ℃、37 ℃和60 ℃)下及同一温度25 ℃、不同湿度(20%、50%)条件下接种大肠杆菌和金黄色葡萄球菌到陶瓷餐饮具表面, 在10、30、60和120 min后检测两种细菌的存活数量; 在25 ℃、湿度50%的条件下分别接种两种细菌到陶瓷、木质、不锈钢和铜合金的餐饮具上, 在10、30 min后检测两种细菌的存活数量。结果 在同一湿度(50%), 25 ℃时, 两种细菌活性均较好; 37 ℃时, 存活的大肠杆菌数量比金黄色葡萄球菌低102 CFU/mL; 60 ℃时, 大肠杆菌10 min后失活, 金黄色葡萄球菌60 min后失活。在25 ℃, 湿度20%时, 存活的大肠杆菌数量10 min后下降103 CFU/mL, 120 min后失活; 湿度50%时, 存活的大肠杆菌数量120 min后仅下降102 CFU/mL。而金黄色葡萄球菌在两种湿度条件下, 存活的细菌数量120 min后仅下降10 CFU/mL。在25 ℃、湿度50%的条件下接种10 min后, 铜合金餐饮具上的两种细菌比其他材质的低102 CFU/mL, 30 min后, 铜合金餐饮具上的两种细菌均失活。结论 大肠杆菌对高温和干燥的耐受性比金黄色葡萄球菌弱。陶瓷、木质和不锈钢餐饮具对大肠杆菌和金黄色葡萄球菌均无抑菌性, 而铜合金餐饮具对两种细菌均有抑菌性。

英文摘要:

      Objective To Study the effects of temperature, humidity and material of tableware on the survival of Escherichia coli and Staphylococcus aureus on the surface of tableware. Methods Under the conditions of 25 ℃, 37 ℃, 60 ℃ and the same humidity of 50% or at the same temperature of 25 ℃ with 20% or 50% humidity after inoculation with Escherichia coli and Staphylococcus aureus, the number of survived Escherichia coli and Staphylococcus aureus were detected respectively after 0, 10, 30, 60 and 120 min. In addition, the number of survived Escherichia coli and Staphylococcus aureus were detected respectively at 25 ℃ with 50% humidity after inoculation with Escherichia coli and Staphylococcus aureus on the ceramics, wood, stainless steel and copper material tableware for 10 and 30 min. Results At 50% humidity and 25 ℃, the activities of two kinds of bacteria were good. At 37 ℃, the survival of Escherichia coli was 102 CFU/mL, which was lower than that of Staphylococcus aureus. At 60 ℃, Escherichia coli was dead after inoculation for 10 min, and Staphylococcus aureus was dead after 60 min. At 25 ℃ and 20% humidity, the number of survived Escherichia coli decreased 103 CFU/mL after inoculation for 10 min, and Escherichia coli was dead after 120 min. While the number of survived Escherichia coli decreased 102 CFU/mL after 120 min at 50% humidity. The number of survived Staphylococcus aureus decreased 10 CFU/mL after inoculation for 120 min at 25 ℃ with 20% or 50% humidity. At 25 ℃ and 50% humidity, both of the number of survived Escherichia coli and Staphylococcus aureus on the surface of copper tableware were 102 CFU/mL lower than that of other materials after inoculation for 10 min. After inoculation for 30 min, there were no survived Escherichia coli and Staphylococcus aureus on the surface of copper tableware. Conclusion Escherichia coli was less resistant to high temperature and dryness than Staphylococcus aureus. Ceramic, wood and stainless steel tableware have no antibacterial effect to Escherichia coli and Staphylococcus aureus, but copper tableware has antibacterial effect to both bacteria.