| 紫外线和消毒剂协同杀菌作用的研究 |
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| 引用本文： | 裘迪红,周佳章,韩素珍. 紫外线和消毒剂协同杀菌作用的研究[J]. 浙江海洋学院学报(自然科学版), 2000, 19(4): 337-339 |
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| 作者姓名： | 裘迪红 周佳章 韩素珍 |
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| 作者单位： | 宁波大学食品科学工程系,宁波 315211 |
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| 摘 要： | 采用紫外线和二氧化氮的协同杀菌作用对冻虾仁中的副溶血性弧菌进行控制，微生物学检验表明，紫外线和二氧化氯的协同作用比单独的紫外线和二氧化氯杀菌效果好，在协作作用中，消毒剂是主体，消毒剂的浓度和作用时间起主导作用，紫外线起协同作用。
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| 关 键 词： | 紫外线 消毒剂 冻虾仁 协同杀菌作用 副溶血性弧菌 |
Study on the Synergetic Sterilization of Ultravioler and Disinfectant |
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| Qiu Dihong Zhou Jiazhuang Han Shuzheng. Study on the Synergetic Sterilization of Ultravioler and Disinfectant[J]. Journal of Zhejiang Ocean University(Natural Science Edition), 2000, 19(4): 337-339 |
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| Authors: | Qiu Dihong Zhou Jiazhuang Han Shuzheng |
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| Abstract: | The synergetic sterilization of ultraviolet and disnfectant was used to control Vibrio parahaemolyticus in frozen shelled shrimps.The microbial examination results showed that the synergetic sterilization was more efficient than ultraviolet or disinfectant sterilization.The disinfectant was the main part,whose consistency and affect time play an important role in the synergetic sterilization.On the other hand,the ultraviolet was an effective synergist. |
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| Keywords: | Ultraviolet Disinfectant Frozen shelled fresh shrimps Synergetic sterilization Vibrio parahaemolyticus |
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