CN119032987A - Fresh-cut fruit and vegetable sterilization method capable of avoiding cross contamination - Google Patents
Fresh-cut fruit and vegetable sterilization method capable of avoiding cross contamination Download PDFInfo
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- CN119032987A CN119032987A CN202410869549.8A CN202410869549A CN119032987A CN 119032987 A CN119032987 A CN 119032987A CN 202410869549 A CN202410869549 A CN 202410869549A CN 119032987 A CN119032987 A CN 119032987A
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 153
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 100
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 69
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 30
- 238000012864 cross contamination Methods 0.000 title claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 55
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000005507 spraying Methods 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 239000000428 dust Substances 0.000 claims abstract description 7
- 239000012535 impurity Substances 0.000 claims abstract description 7
- 239000008223 sterile water Substances 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 230000002378 acidificating effect Effects 0.000 claims abstract description 4
- 244000005700 microbiome Species 0.000 claims description 20
- 239000002253 acid Substances 0.000 claims description 18
- 239000003595 mist Substances 0.000 claims description 16
- 239000002245 particle Substances 0.000 claims description 16
- 238000004140 cleaning Methods 0.000 claims description 14
- 238000005516 engineering process Methods 0.000 claims description 10
- 238000009455 aseptic packaging Methods 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 6
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 6
- 239000000460 chlorine Substances 0.000 claims description 6
- 229910052801 chlorine Inorganic materials 0.000 claims description 6
- 230000033116 oxidation-reduction process Effects 0.000 claims description 6
- 239000005022 packaging material Substances 0.000 claims description 6
- 238000009832 plasma treatment Methods 0.000 claims description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 2
- 230000005684 electric field Effects 0.000 claims description 2
- 238000005868 electrolysis reaction Methods 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract 3
- 238000011109 contamination Methods 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 230000006378 damage Effects 0.000 description 8
- 239000007845 reactive nitrogen species Substances 0.000 description 8
- 239000003642 reactive oxygen metabolite Substances 0.000 description 8
- 230000009286 beneficial effect Effects 0.000 description 6
- 238000010894 electron beam technology Methods 0.000 description 5
- 230000005251 gamma ray Effects 0.000 description 5
- 229920006280 packaging film Polymers 0.000 description 5
- 239000012785 packaging film Substances 0.000 description 5
- 108020000946 Bacterial DNA Proteins 0.000 description 4
- 108020004513 Bacterial RNA Proteins 0.000 description 4
- 241000238631 Hexapoda Species 0.000 description 4
- 241000607479 Yersinia pestis Species 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 210000002421 cell wall Anatomy 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000007613 environmental effect Effects 0.000 description 4
- -1 lipid peroxides Chemical class 0.000 description 4
- 229920002521 macromolecule Polymers 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 230000004792 oxidative damage Effects 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000007921 spray Substances 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000003228 Lactuca sativa Nutrition 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 244000141359 Malus pumila Species 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 241000220324 Pyrus Species 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 235000021017 pears Nutrition 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
本发明公开了一种避免交叉污染的鲜切果蔬杀菌方法。避免交叉污染的鲜切果蔬杀菌方法，包括以下步骤：步骤一，清洗和分选，具体包括：(1)使用无菌水清洗果蔬，去除表面的灰尘和杂质；(2)采用机械或手工方式对果蔬进行分选。本发明提供的避免交叉污染的鲜切果蔬杀菌方法通过对果蔬进行无菌清洗和分选，并使用喷洒雾状微酸电解水或者臭氧水避免灭菌、紫外线(UV)杀菌以及低温等离子体灭菌处理的多种方式进行联合杀菌消毒，能够有效对果蔬杀菌消毒，在果蔬的切分和包装过程中使用无菌设备、环境和无菌包装，避免了鲜切果蔬的二次污染，进而使鲜切果蔬在后续冷藏以及冷链运输过程中能够保证食用安全性。The present invention discloses a method for sterilizing fresh-cut fruits and vegetables to avoid cross contamination. The method for sterilizing fresh-cut fruits and vegetables to avoid cross contamination comprises the following steps: Step 1, washing and sorting, specifically comprising: (1) washing fruits and vegetables with sterile water to remove dust and impurities on the surface; (2) sorting fruits and vegetables mechanically or manually. The method for sterilizing fresh-cut fruits and vegetables to avoid cross contamination provided by the present invention performs aseptic washing and sorting on fruits and vegetables, and uses spraying mist-like slightly acidic electrolyzed water or ozone water to avoid sterilization, ultraviolet (UV) sterilization, and low-temperature plasma sterilization to perform combined sterilization and disinfection, which can effectively sterilize and disinfect fruits and vegetables, and use sterile equipment, environment, and sterile packaging in the process of cutting and packaging fruits and vegetables, thereby avoiding secondary contamination of fresh-cut fruits and vegetables, and thus ensuring the edible safety of fresh-cut fruits and vegetables during subsequent refrigeration and cold chain transportation.
Description
Technical Field
The invention relates to the technical field of sterilization and disinfection, in particular to a sterilization method for fresh-cut fruits and vegetables, which can avoid cross contamination.
Background
Fresh-cut fruits and vegetables are processed by the procedures of grading, sorting, cleaning, cutting, removing cores (kernels), trimming, preserving, sterilizing, packaging and the like, so that the fruits and vegetables become quick and convenient food. However, the physiological characteristics of the fresh-cut fruits and vegetables are changed due to mechanical cutting, so that nutrient juice flows outwards, a natural culture medium is provided for the growth of microorganisms, and thus a large amount of microorganisms are propagated, and the quality of the fresh-cut fruits and vegetables is deteriorated. The bacterial content is one of the main factors influencing the shelf life of the fresh-cut fruit and vegetable products, so that sterilization becomes an important link of the fresh-cut fruit and vegetable processing technology. The sterilization technology of fresh cut fruits and vegetables mainly comprises chemical sterilization technology, physical sterilization technology and biological sterilization technology.
When fresh-cut fruits and vegetables go on in each processing procedure, can produce cross contamination with people, equipment or environment inevitably, make the degree of difficulty that carries out disinfection treatment subsequently increase to the product after the partial shipment also can be unavoidable when storing and transporting, influences the safety and the quality of product.
Therefore, it is necessary to provide a method for sterilizing fresh-cut fruits and vegetables, which avoids cross contamination, so as to solve the technical problems.
Disclosure of Invention
Aiming at the situation, in order to overcome the defects of the prior art, the invention provides the sterilization method for the fresh-cut fruits and vegetables, which can avoid the secondary pollution of the fresh-cut fruits and vegetables and is beneficial to long-term storage and edible safety.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
the sterilization method of the fresh-cut fruits and vegetables for avoiding cross contamination comprises the following steps:
step one, cleaning and sorting, specifically comprising:
(1) Cleaning fruits and vegetables with sterile water to remove dust and impurities on the surfaces;
(2) Sorting fruits and vegetables by adopting a mechanical or manual mode, so that only healthy fruits and vegetables can be ensured to enter the next step of treatment;
Step two, cutting fruits and vegetables by using sterile equipment;
Spraying mist slightly acidic electrolyzed water or ozone water on the surfaces of the fresh-cut fruits and vegetables to kill bacteria on the surfaces of the fruits and vegetables;
step four, performing Ultraviolet (UV) sterilization on the fresh-cut fruits and vegetables;
Fifthly, carrying out low-temperature plasma treatment on the fresh-cut fruits and vegetables;
Step six, carrying out aseptic packaging on the fresh-cut fruits and vegetables;
in addition, the performance of the sterilizing equipment is checked regularly, the normal operation of the sterilizing equipment is ensured, the processed fresh-cut fruits and vegetables are sampled and detected, and the sterilizing effect is ensured to reach the standard;
step seven, storing the fresh-cut fruits and vegetables at a low temperature;
and step eight, carrying out cold chain transportation on the fresh-cut fruits and vegetables.
Preferably, the micro-acid electrolyzed water in the third step is generated by electric field electrolysis of a dilute hydrochloric acid solution, wherein the pH of the micro-acid electrolyzed water is 5.45-5.56, the effective chlorine concentration is 15-18mg/L, and the oxidation-reduction potential is 500-520mV.
Preferably, in the third step, the contact time of the fresh-cut fruits and vegetables and the sprayed mist micro-acid electrolyzed water or ozone water is 3-4min.
Preferably, in the fourth step, ultraviolet (UV) sterilization is performed with an ultraviolet wavelength of 200-280nm, and the total irradiation time is 6-8min.
Preferably, in the fourth step, the fresh-cut fruits and vegetables are turned over after being sterilized and irradiated by Ultraviolet (UV) for 3-4 minutes, so that comprehensive sterilization is ensured.
Preferably, the fifth step utilizes a low temperature plasma technique to generate active particles at room temperature, and utilizes the particles to kill microorganisms attached to the surfaces of fruits and vegetables.
Preferably, the aseptic packaging in step six comprises:
(1) Packaging the processed fresh-cut fruits and vegetables in an aseptic environment in an aseptic room;
(2) The treated fresh-cut fruits and vegetables are packaged using a sterilized packaging material such as a packaging film sterilized by gamma ray or electron beam irradiation.
Preferably, in the seventh step, the fresh-cut fruits and vegetables are stored in an environment of 2-6 ℃ and the humidity is kept at 70-80%.
Compared with the prior art, the invention has the following beneficial effects:
The invention performs aseptic cleaning and sorting on fruits and vegetables, and performs combined sterilization and disinfection in various modes of spraying mist slightly acidic electrolyzed water or ozone water to avoid sterilization, ultraviolet (UV) sterilization and low-temperature plasma sterilization treatment, so that the sterilization and disinfection on fruits and vegetables can be effectively realized, aseptic equipment, environment and aseptic packaging are used in the process of cutting and packaging fruits and vegetables, secondary pollution of fresh-cut fruits and vegetables is avoided, and further, the edible safety of the fresh-cut fruits and vegetables can be ensured in the processes of subsequent refrigeration and cold chain transportation.
Detailed Description
The invention will be further illustrated with reference to the following examples, which are included by way of illustration, but not limitation.
Example 1:
The invention provides a sterilization method for fresh-cut fruits and vegetables, which avoids cross contamination, and comprises the following steps:
step one, cleaning and sorting, specifically comprising:
(1) Cleaning fruits and vegetables with sterile water to remove dust and impurities on the surfaces;
(2) Sorting fruits and vegetables by adopting a mechanical or manual mode, so that only healthy fruits and vegetables without damage and diseases and insect pests are ensured to enter the next treatment;
secondly, the fruits and vegetables are cut by using sterile equipment, and the equipment adopts the existing disclosed equipment and is not described in detail herein;
Spraying mist micro-acid electrolyzed water or ozone water on the surfaces of the fresh-cut fruits and vegetables to kill bacteria on the surfaces of the fruits and vegetables, wherein the pH value of the micro-acid electrolyzed water is 5.45, the effective chlorine concentration is 15mg/L, the oxidation-reduction potential is 500mV, the concentration of the ozone water is 50mg/L, the micro-acid electrolyzed water or ozone water is sprayed with water mist through spraying equipment, and the fresh-cut fruits and vegetables paved on a conveyor are disinfected by the water mist for 3min, so that a certain disinfection and sterilization effect can be ensured, and the quality of the fruits and vegetables can not be influenced;
step four, performing Ultraviolet (UV) sterilization on the fresh-cut fruits and vegetables, wherein the used ultraviolet wavelength is 200-280nm, the total irradiation time is 6min, and the fresh-cut fruits and vegetables are turned over in the middle of irradiation, namely 3 min of irradiation, so that the fresh-cut fruits and vegetables can be comprehensively irradiated, and the comprehensive sterilization is ensured;
And fifthly, performing low-temperature plasma treatment on the fresh-cut fruits and vegetables, generating active particles at room temperature by using a low-temperature plasma technology, and killing microorganisms attached to the surfaces of the fruits and vegetables by using the particles, wherein the low-temperature plasma contains a large amount of charged particles, reactive Oxygen Species (ROS), reactive Nitrogen Species (RNS), excited oxygen and nitrogen and ultraviolet rays. These components can damage the cell walls, biofilm and lipid peroxides of microorganisms, and can cause oxidative damage, base modification and strand breaks to bacterial DNA and RNA. In addition, macromolecules such as proteins in microorganisms may also be degraded or modified;
in addition, the performance of the sterilizing equipment is checked regularly, the normal operation of the sterilizing equipment is ensured, the processed fresh-cut fruits and vegetables are sampled and detected, and the sterilizing effect is ensured to reach the standard;
Step six, carrying out aseptic packaging on the fresh-cut fruits and vegetables, wherein the step comprises the following steps:
(1) Using a sterilized packaging material such as a packaging film sterilized by gamma ray or electron beam irradiation;
(2) Packaging the treated fruit in a sterile environment to prevent recontamination of microorganisms in the air;
step seven, storing the fresh-cut fruits and vegetables at a low temperature, and storing the fresh-cut fruits and vegetables in a refrigerator with the temperature of 2-6 ℃ and the humidity of 70-80%, so that secondary pollution is avoided;
And step eight, carrying out cold chain transportation on the fresh-cut fruits and vegetables, reducing the influence of environmental changes on products, and being beneficial to avoiding secondary pollution.
Example 2:
the sterilization method of the fresh-cut fruits and vegetables for avoiding cross contamination comprises the following steps:
step one, cleaning and sorting, specifically comprising:
(1) Cleaning fruits and vegetables with sterile water to remove dust and impurities on the surfaces;
(2) Sorting fruits and vegetables by adopting a mechanical or manual mode, so that only healthy fruits and vegetables without damage and diseases and insect pests are ensured to enter the next treatment;
secondly, the fruits and vegetables are cut by using sterile equipment, and the equipment adopts the existing disclosed equipment and is not described in detail herein;
Spraying mist micro-acid electrolyzed water or ozone water on the surfaces of the fresh-cut fruits and vegetables to kill bacteria on the surfaces of the fruits and vegetables, wherein the pH value of the micro-acid electrolyzed water is 5.45, the effective chlorine concentration is 18mg/L, the oxidation-reduction potential is 520mV, the concentration of the ozone water is 60mg/L, the micro-acid electrolyzed water or ozone water is sprayed by spraying equipment to spray water mist, and the fresh-cut fruits and vegetables paved on a conveyor are sterilized by the water mist for 4min, so that a certain sterilization effect can be ensured, and the quality of the fruits and vegetables can not be influenced;
step four, performing Ultraviolet (UV) sterilization on the fresh-cut fruits and vegetables, wherein the used ultraviolet wavelength is 200-280nm, the total irradiation time is 6min, and the fresh-cut fruits and vegetables are turned over in the middle of irradiation, namely 3 min of irradiation, so that the fresh-cut fruits and vegetables can be comprehensively irradiated, and the comprehensive sterilization is ensured;
And fifthly, performing low-temperature plasma treatment on the fresh-cut fruits and vegetables, generating active particles at room temperature by using a low-temperature plasma technology, and killing microorganisms attached to the surfaces of the fruits and vegetables by using the particles, wherein the low-temperature plasma contains a large amount of charged particles, reactive Oxygen Species (ROS), reactive Nitrogen Species (RNS), excited oxygen and nitrogen and ultraviolet rays. These components can damage the cell walls, biofilm and lipid peroxides of microorganisms, and can cause oxidative damage, base modification and strand breaks to bacterial DNA and RNA. In addition, macromolecules such as proteins in microorganisms may also be degraded or modified;
in addition, the performance of the sterilizing equipment is checked regularly, the normal operation of the sterilizing equipment is ensured, the processed fresh-cut fruits and vegetables are sampled and detected, and the sterilizing effect is ensured to reach the standard;
Step six, carrying out aseptic packaging on the fresh-cut fruits and vegetables, wherein the step comprises the following steps:
(1) Using a sterilized packaging material such as a packaging film sterilized by gamma ray or electron beam irradiation;
(2) Packaging the treated fruit in a sterile environment to prevent recontamination of microorganisms in the air;
step seven, storing the fresh-cut fruits and vegetables at a low temperature, and storing the fresh-cut fruits and vegetables in a refrigerator with the temperature of 2-6 ℃ and the humidity of 70-80%, so that secondary pollution is avoided;
And step eight, carrying out cold chain transportation on the fresh-cut fruits and vegetables, reducing the influence of environmental changes on products, and being beneficial to avoiding secondary pollution.
Example 3:
the sterilization method of the fresh-cut fruits and vegetables for avoiding cross contamination comprises the following steps:
step one, cleaning and sorting, specifically comprising:
(1) Cleaning fruits and vegetables with sterile water to remove dust and impurities on the surfaces;
(2) Sorting fruits and vegetables by adopting a mechanical or manual mode, so that only healthy fruits and vegetables without damage and diseases and insect pests are ensured to enter the next treatment;
secondly, the fruits and vegetables are cut by using sterile equipment, and the equipment adopts the existing disclosed equipment and is not described in detail herein;
Spraying mist micro-acid electrolyzed water or ozone water on the surfaces of the fresh-cut fruits and vegetables to kill bacteria on the surfaces of the fruits and vegetables, wherein the pH value of the micro-acid electrolyzed water is 5.45, the effective chlorine concentration is 18mg/L, the oxidation-reduction potential is 520mV, the concentration of the ozone water is 60mg/L, the micro-acid electrolyzed water or ozone water is sprayed by spraying equipment to spray water mist, and the fresh-cut fruits and vegetables paved on a conveyor are sterilized by the water mist for 4min, so that a certain sterilization effect can be ensured, and the quality of the fruits and vegetables can not be influenced;
Step four, performing Ultraviolet (UV) sterilization on the fresh-cut fruits and vegetables, wherein the used ultraviolet wavelength is between 200 and 280nm, the total irradiation time is 8min, and the fresh-cut fruits and vegetables are turned over in the middle of irradiation, namely, are turned over when irradiated for 4 min, so that the fresh-cut fruits and vegetables can be comprehensively irradiated, and the comprehensive sterilization is ensured;
And fifthly, performing low-temperature plasma treatment on the fresh-cut fruits and vegetables, generating active particles at room temperature by using a low-temperature plasma technology, and killing microorganisms attached to the surfaces of the fruits and vegetables by using the particles, wherein the low-temperature plasma contains a large amount of charged particles, reactive Oxygen Species (ROS), reactive Nitrogen Species (RNS), excited oxygen and nitrogen and ultraviolet rays. These components can damage the cell walls, biofilm and lipid peroxides of microorganisms, and can cause oxidative damage, base modification and strand breaks to bacterial DNA and RNA. In addition, macromolecules such as proteins in microorganisms may also be degraded or modified;
in addition, the performance of the sterilizing equipment is checked regularly, the normal operation of the sterilizing equipment is ensured, the processed fresh-cut fruits and vegetables are sampled and detected, and the sterilizing effect is ensured to reach the standard;
Step six, carrying out aseptic packaging on the fresh-cut fruits and vegetables, wherein the step comprises the following steps:
(1) Using a sterilized packaging material such as a packaging film sterilized by gamma ray or electron beam irradiation;
(2) Packaging the treated fruit in a sterile environment to prevent recontamination of microorganisms in the air;
step seven, storing the fresh-cut fruits and vegetables at a low temperature, and storing the fresh-cut fruits and vegetables in a refrigerator with the temperature of 2-6 ℃ and the humidity of 70-80%, so that secondary pollution is avoided;
And step eight, carrying out cold chain transportation on the fresh-cut fruits and vegetables, reducing the influence of environmental changes on products, and being beneficial to avoiding secondary pollution.
Example 4:
the sterilization method of the fresh-cut fruits and vegetables for avoiding cross contamination comprises the following steps:
step one, cleaning and sorting, specifically comprising:
(1) Cleaning fruits and vegetables with sterile water to remove dust and impurities on the surfaces;
(2) Sorting fruits and vegetables by adopting a mechanical or manual mode, so that only healthy fruits and vegetables without damage and diseases and insect pests are ensured to enter the next treatment;
secondly, the fruits and vegetables are cut by using sterile equipment, and the equipment adopts the existing disclosed equipment and is not described in detail herein;
Spraying mist micro-acid electrolyzed water or ozone water on the surfaces of the fresh-cut fruits and vegetables to kill bacteria on the surfaces of the fruits and vegetables, wherein the pH value of the micro-acid electrolyzed water is 5.56, the effective chlorine concentration is 18mg/L, the oxidation-reduction potential is 520mV, the concentration of the ozone water is 60mg/L, the micro-acid electrolyzed water or ozone water is sprayed by spraying equipment to spray water mist, and the fresh-cut fruits and vegetables paved on a conveyor are sterilized by the water mist for 4min, so that a certain sterilization effect can be ensured, and the quality of the fruits and vegetables can not be influenced;
Step four, performing Ultraviolet (UV) sterilization on the fresh-cut fruits and vegetables, wherein the used ultraviolet wavelength is between 200 and 280nm, the total irradiation time is 8min, and the fresh-cut fruits and vegetables are turned over in the middle of irradiation, namely, are turned over when irradiated for 4 min, so that the fresh-cut fruits and vegetables can be comprehensively irradiated, and the comprehensive sterilization is ensured;
And fifthly, performing low-temperature plasma treatment on the fresh-cut fruits and vegetables, generating active particles at room temperature by using a low-temperature plasma technology, and killing microorganisms attached to the surfaces of the fruits and vegetables by using the particles, wherein the low-temperature plasma contains a large amount of charged particles, reactive Oxygen Species (ROS), reactive Nitrogen Species (RNS), excited oxygen and nitrogen and ultraviolet rays. These components can damage the cell walls, biofilm and lipid peroxides of microorganisms, and can cause oxidative damage, base modification and strand breaks to bacterial DNA and RNA. In addition, macromolecules such as proteins in microorganisms may also be degraded or modified;
in addition, the performance of the sterilizing equipment is checked regularly, the normal operation of the sterilizing equipment is ensured, the processed fresh-cut fruits and vegetables are sampled and detected, and the sterilizing effect is ensured to reach the standard;
Step six, carrying out aseptic packaging on the fresh-cut fruits and vegetables, wherein the step comprises the following steps:
(1) Using a sterilized packaging material such as a packaging film sterilized by gamma ray or electron beam irradiation;
(2) Packaging the treated fruit in a sterile environment to prevent recontamination of microorganisms in the air;
step seven, storing the fresh-cut fruits and vegetables at a low temperature, and storing the fresh-cut fruits and vegetables in a refrigerator with the temperature of 2-6 ℃ and the humidity of 70-80%, so that secondary pollution is avoided;
And step eight, carrying out cold chain transportation on the fresh-cut fruits and vegetables, reducing the influence of environmental changes on products, and being beneficial to avoiding secondary pollution.
Nine fruits and vegetables, namely apples, pears, cantaloupes, carrots, lotus roots, potatoes, lettuce, mushrooms and tomatoes are respectively selected, sterilization and disinfection are respectively carried out according to the method of examples 1-5, flora detection is carried out respectively for 10 days, 20 days, 30 days, 60 days and 180 days, the maximum value is recorded, and the results are shown in table 1:
TABLE 1
As can be seen from Table 1, for nine fruits and vegetables, namely apples, pears, hami melons, carrots, lotus roots, potatoes, lettuce, mushrooms and tomatoes, the sterilization method provided by the invention effectively avoids secondary pollution in each link of the fruits and vegetables, and further ensures that the total bacterial count of the fruits and vegetables is far less than the safe standard value of 104CFU/g in the storage time of up to half a year, so that the sterilization method is more suitable for popularization and use.
Claims (8)
1. The sterilization method of the fresh-cut fruits and vegetables for avoiding cross contamination is characterized by comprising the following steps of:
step one, cleaning and sorting, specifically comprising:
(1) Cleaning fruits and vegetables with sterile water to remove dust and impurities on the surfaces;
(2) Sorting fruits and vegetables by adopting a mechanical or manual mode, so that only healthy fruits and vegetables can be ensured to enter the next step of treatment;
Step two, cutting fruits and vegetables by using sterile equipment;
Spraying mist slightly acidic electrolyzed water or ozone water on the surfaces of the fresh-cut fruits and vegetables to kill bacteria on the surfaces of the fruits and vegetables;
step four, performing Ultraviolet (UV) sterilization on the fresh-cut fruits and vegetables;
Fifthly, carrying out low-temperature plasma treatment on the fresh-cut fruits and vegetables;
Step six, carrying out aseptic packaging on the fresh-cut fruits and vegetables;
step seven, storing the fresh-cut fruits and vegetables at a low temperature;
and step eight, carrying out cold chain transportation on the fresh-cut fruits and vegetables.
2. The sterilization method for fresh-cut fruits and vegetables for avoiding cross contamination according to claim 1, wherein the weak acid electrolyzed water in the third step is generated by electric field electrolysis of a dilute hydrochloric acid solution, wherein the pH of the weak acid electrolyzed water is 5.45-5.56, the effective chlorine concentration is 15-18mg/L, and the oxidation-reduction potential is 500-520mV.
3. The sterilization method for fresh-cut fruits and vegetables for preventing cross contamination according to claim 1, wherein the contact time between the fresh-cut fruits and vegetables and spraying mist-like micro-acid electrolyzed water or ozone water in the third step is 3-4min.
4. The sterilization method for fresh-cut fruits and vegetables for preventing cross contamination according to claim 1, wherein the Ultraviolet (UV) light used for sterilization in the fourth step has a wavelength of 200-280nm and a total irradiation time of 6-8min.
5. The sterilization method for fresh-cut fruits and vegetables for preventing cross contamination according to claim 1, wherein the fresh-cut fruits and vegetables in the fourth step are turned over after Ultraviolet (UV) sterilization irradiation for 3-4 minutes, so as to ensure complete sterilization.
6. The sterilization method for fresh-cut fruits and vegetables for preventing cross contamination according to claim 1, wherein the fifth step is to generate active particles at room temperature by using low temperature plasma technology, and to kill microorganisms adhering to the surfaces of fruits and vegetables by using the active particles.
7. The sterilization method for fresh-cut fruits and vegetables for preventing cross-contamination according to claim 1, wherein said step six of aseptic packaging comprises:
(1) Packaging the processed fresh-cut fruits and vegetables in an aseptic environment in an aseptic room;
(2) Packaging the processed fresh-cut fruits and vegetables by using a sterile packaging material.
8. The sterilization method for fresh-cut fruits and vegetables for preventing cross contamination according to claim 1, wherein in the seventh step, the fresh-cut fruits and vegetables are stored in an environment with a temperature of 2-6 ℃ and a humidity of 70-80%.
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