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| 多因素作用下包装饮用水中铜绿假单胞菌的活性变化与风险防控 |
| Activity Change and Risk Prevention and Control of Pseudomonas aeruginosa in Packaged Drinking Water Under Multiple Factors |
| 投稿时间：2026-05-08 修订日期：2026-08-07 |
| DOI： |
| 中文关键词: 包装饮用水 铜绿假单胞菌 活性变化 风险防控 |
| 英文关键词:Packaged drinking water Pseudomonas aeruginosa Viability change Risk prevention and control |
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| 中文摘要: |
| 目的 研究时间、温度、菌株、初始污染水平和包装饮用水种类等多种因素对包装饮用水中铜绿假单胞菌活性的综合影响。方法 使用来源不同的铜绿假单胞菌菌株对市售不同种类的包装饮用水样品进行不同水平的人工定量污染, 通过滤膜法和平板计数法连续监测包装饮用水中的铜绿假单胞菌浓度在不同温度条件下的变化趋势, 分析相关因素对包装饮用水中铜绿假单胞菌活性的综合影响。结果 在饮用天然矿泉水中, 铜绿假单胞菌在适宜的温度(15、23和30 ℃)条件下, 浓度随时间发展呈快速上升趋势, 在初始污染水平约为70 CFU//mL时, 浓度分别在第9天（15 ℃）、第5天（23 ℃）和第3天（30 ℃）达到106 CFU/mL, 但在低温(8 ℃)时, 浓度呈缓慢下降趋势 , 在第12天, 浓度下降至3 CFU/mL。在饮用纯净水和其他饮用水中, 铜绿假单胞菌在各温度条件下, 浓度均呈快速下降趋势, 但下降幅度略有不同, 在初始污染水平约为70 CUF/mL时, 饮用纯净水中的铜绿假单胞菌浓度分别在第3天（8 ℃）、第5天（15 ℃）、第4天（23 ℃）和第3天（30 ℃）下降至0 CFU/mL, 在其他饮用水中, 浓度分别在第7天（8 ℃）、第5天（15 ℃）、第5天（23 ℃）和第3天（30 ℃）下降至0 CFU/mL。在温度、包装饮用水种类等测试条件相同时, 菌株和初始污染水平的差异对铜绿假单胞菌浓度的变化趋势影响不大。结论 时间、温度和包装饮用水种类等因素对铜绿假单胞菌活性的综合作用极显著, 但菌株和初始污染水平有差异时, 铜绿假单胞菌活性的变化趋势总体一致。研究结果将为包装饮用水在生产加工、质量控制和市场消费环节的风险防控提供更多科学依据。 |
| 英文摘要: |
| Objective To investigate the comprehensive effects of multiple factors including time, temperature, bacterial strains, initial contamination levels, and types of packaged drinking water on the viability of Pseudomonas aeruginosa in packaged drinking water. Methods Different types of commercially available packaged drinking water samples were artificially contaminated with Pseudomonas aeruginosa strains from various sources at different levels. The concentration changes of Pseudomonas aeruginosa in packaged drinking water under different temperature conditions were continuously monitored using the membrane filtration method and plate count method, and the comprehensive effects of relevant factors on the viability of Pseudomonas aeruginosa in packaged drinking water were analyzed. Results Pseudomonas aeruginosa in natural mineral drinking water exhibited a rapid upward trend in concentration over time under favorable temperature conditions (15, 23, and 30 °C). When the initial contamination level was approximately 70 CFU/mL, the concentration reached 106 CFU/mL on day 9 (15 °C), day 5 (23 °C), and day 3 (30 °C), respectively. However, at a low temperature (8 °C), the concentration showed a slow downward trend, decreasing to 3 CFU/mL on day 12. In purified drinking water and other types of drinking water, the concentration of P. aeruginosa showed a rapid downward trend under all temperature conditions, albeit with slight variations in the rate of decline. When the initial contamination level was approximately 70 CFU/mL, the concentration of P. aeruginosa in purified drinking water decreased to 0 CFU/mL on day 3 (8 °C), day 5 (15 °C), day 4 (23 °C), and day 3 (30 °C), respectively. In other types of drinking water, the concentration decreased to 0 CFU/mL on day 7 (8 °C), day 5 (15 °C), day 5 (23 °C), and day 3 (30 °C), respectively. Under identical test conditions, including temperature and type of packaged drinking water, differences in bacterial strain and initial contamination level had little effect on the trend of P. aeruginosa concentration.. Conclusion The combined effects of factors including time, temperature, and type of packaged drinking water on the viability of Pseudomonas aeruginosa were extremely significant. Nevertheless, despite differences in bacterial strains and initial contamination levels, the changing trends of Pseudomonas aeruginosa viability were generally consistent. The findings of this study would provide more scientific evidence for risk prevention and control in the production, processing, quality control, and market consumption stages of packaged drinking water. |
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