6box+7box 研究生(外文): Yu-Ching Su 論文名稱: 二氧化氯應用於家禽殺菌之研究 論文名稱(外文): The bactericidal effects of chlorine dioxide on poultry 指導教授: 陳和賢 指導教授(外文): Ho-Hsien Chen 學位類別: 碩士 校院名稱: 國立屏東科技大學 系所名稱: 食品科學系所 語文別: 中文 論文頁數: 95 論文摘要 二氧化氯（ClO2）是一種被世界衛生組織（WHO）列為A1級的安全高效綠色消毒劑，而且美國環境保護署（EPA）已批淮用於醫療衛生業儀器設備的消毒。我國現行食品衛生法規也將二氧化氯（ClO2）歸類為第二類殺菌劑。本研究在應用二氧化氯於生鮮雞肉及鴨肉禽品加工過程中的殺菌上。並進行二氧化氯對微生物（總生菌數、大腸桿菌群、大腸桿菌、金黃色葡萄球菌、沙門氏菌）的殺菌效力之評估。並針對以不同濃度二氧化氯（50、100及200 ppm）與處理時間，探討對禽肉品質及顏色之影響。研究結果顯示，在純菌的殺菌試驗中，當以1ppm濃度的二氧化氯處理5分鐘，就可以能殺死90%之生禽品的致病性的指標菌（大腸桿菌群、大腸桿菌、金黃色葡萄球菌、沙門氏菌）。其中使用5 ppm二氧化氯作用10 min後，可使生禽品的致病性的指標菌的菌數可達CNS規定的合格標準。雞肉與鴨肉的清洗試驗中，二氧化氯的殺菌能力優於次氯酸鈉，100ppm濃度之二氧化氯浸泡時間30分鐘為最適殺菌之條件。在禽品的顏色品質方面，次氯酸鈉溶液與二氧化氯對生鮮禽品的外觀均會產生褪色問題，而其中以二氧化氯處理後對生鮮禽品的褪色現象會比較明顯（p < 0.05）。顯示二氧化氯確實比傳統次氯酸鈉殺菌劑來的有效及安全。 論文外文摘要 Chlorine dioxide (ClO2) has been classified as safe and efficient green A1 class of disinfectants by the World Health Organization (WHO). In addition, the United States Environmental Protection Agency (EPA) has approved the application of Chlorine dioxide as a bactericide as well as a disinfection agent for equipment used in medical and health industry. Further to this, the Taiwanese Food Hygiene Regulations have also classified ClO2 as a second category fungicides. In this study, the application of ClO2 on the sterilization of fresh chicken and duck meat was investigated. In addition, its bactericidal efficiency which is reflected by indicator of pathogenic bacteria (which include total plate counts, coliform, E. coli, Staphylococcus aureus and Salmonella) was assessed. Furthermore, the effect of chlorine dioxide concentration (namely 50, 100 and 200 ppm) and processing time on the quality and color of poultry meat was studied. The results showed that 1ppm of chlorine dioxide at five minutes could eliminate 90% of coliform in the bactericidal test of pure strain, which includes total plate counts, coliform, E. coli, Staphylococcus aureus, Salmonella. The results also revealed that using 10 ppm of chlorine dioxide after 10 min could reduce the indicator of pathogenic bacteria to a level that conforms with the Chinese National Standards, CNS. In the regard of the bactericidal efficiency of chlorine dioxide on chicken and duck, ClO2 was found to be superior than sodium hypochlorite disinfectant. The results showed that 100ppm chlorine dioxide coupled with 30 minutes soaking time is the optimal sterilization condition. In term of color quality of poultry products, it was found that both sodium hypochlorite solution and chlorine dioxide have fading effect on poultry products. In this regard, chlorine dioxide treatment of fresh poultry products showed more obvious bleaching effect than sodium hypochlorite solution (p <0.05). This in turn reveals that chlorine dioxide is a more effective and safer bactericide than traditional bactericide agent sodium hypochlorite.