Use of Basic and Acidic Electrolyzed Water to Explore Bacterial Deactivation Mechanism and to Improve the Hygienic Quality in Fishery Processing Industry

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簡歷

基本資料

Project title

Code/計畫編號

MOST105-2320-B019-001-MY3

Translated Name/計畫中文名

探討鹼性與酸性電解水對病原菌之殺菌機制以及於水產業中改善衛生品質之應用可行性

Project Coordinator/計畫主持人

Tai-Yuan Chen

Funding Organization/主管機關

National Science and Technology Council

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=12390811

Year

2018

Start date/計畫起

01-08-2018

Expected Completion/計畫迄

01-07-2019

Bugetid/研究經費

928千元

ResearchField/研究領域

食品科技(農)

海洋病原菌和生物毒常引起台灣民眾健康上的危害，其中又以腸炎弧菌和麻痺性貝毒造成之食物中毒症狀較為嚴重，此外組織胺中毒事件也屢次發生，導致食用水產品的衛生安全甚為國人所重視。市面已有販賣酸性電解水生成機，由於其 pH 值極低，易產生氯氣會對人體造成傷害，在使用上仍有安全性之疑慮。近年來研發出無隔膜之鹼性電解水生成機，此電解水之特性及應用尚待探討，因此本計畫擬進行鹼性電解水研究，並與酸性電解水之殺菌及水產品的洗潔效果做比較。本計畫第一年擬了解鹼性電解水在不同儲藏時間、溫度和狀態之條件下，其有效餘氯 (available chlorine concentration; ACC)、氧化還原電位 (oxidation-reduction potential; ORP)、導電度及 pH值的變化，以確保後續實驗電解水的穩定性，進而探討酸性及鹼性電解水對食品病原菌Vibrio parahaemolyticus、Escherichia coli、Staphylococcus aureus 與 Listeria monocytogenes之殺菌效果，並進行蛋白質體分析，以了解其殺菌機制。第二年針對水產品中組織胺生產菌 Morganella morganii 及 Clostridium perfringens 進行殺菌效果探討，並進行蛋白質分析，以了解其殺菌機制；另一方面探討電解水對產麻痺性貝毒之微藻 Alexandrium minutum 其生長及產毒的影響，以建立電解水之最適殺藻條件，供養殖業者於塭池受毒藻藻華汙染時，作為應變措施。第三年評估以電解水處理食品加工平台之清潔效用，並以電解水製成碎冰處理魚肉塊探討其殺菌應用性，進而探討電解水處理過之魚肉食用安全性。本計畫希冀能將鹼性電解水廣泛運用於養殖漁業以及各類水產業界，以防範食品病原菌、麻痺性貝毒與組織胺對人體之危害。 Intoxication of marine pathogenic bacteria and marine toxins, especially paralytic shellfish poisons (PSP), as frequently happened and caused severe hazard to human health. In addition, the cases of histamine intoxication are also increased in seafood poisoning. Hence, the issue of seafood safety received considerable attention and becomes more and more important in recent years. Recently, acidic electrolyzed water (AEW) is a novel developing technology and application of AEW on food become popular that has been used widely in Japan and U.S.A. However, the application of AEW is limited due to its strong acidity and free chlorine content. In recent year, rapid development of EW technology leads a breakthrough of EW production since basic EW (BEW) could be produced without a diaphragm and possesses available chlorine concentration (ACC). Based on above-mentioned information, the potential application of BEW compared with AEW was proposed to investigate for food safety. The proposal is divided into three parts. In the first year, the changes of ACC, oxidation-reduction potential (ORP), conductivity and pH value under different temperature and storage time were examined. Furthermore, we will try to investigate the optimal parameters of AEW and BEW that can kill foodborne pathogens Vibrio parahaemolyticus, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes. Meanwhile, the mechanism of protein expression in bacteria affected by AEW and BEW will be further studied. In the next year, the bactericidal activities of AEW and BEW on Morganella morganii and Clostridium perfringens, both are bacteria commonly found in food and can produce histamine, will be studied. Meanwhile, the mechanism of protein expression in bacteria affected by AEW and BEW will also be further studied. Additionally, we will investigate the optimal parameters of AEW and BEW that can kill dinoflagellates Alexandrium minutum, a potential PSP producer. Finally, AEW and BEW will be used to reduce microbial population on seafood and platform of fish retailer. AEW and BEW ices will be used to treat in reducing bacteria on fish meat. Then, the edible safety of fish meats treated with AEW and BEW will be further studied. This study could give a profile of AEW and BEW chemical property and understanding of its biofunction. These data will facilitate the application of AEW and BEW on aquaculture and factories of marine products as well as to prevent people from intoxication of pathogenic bacteria, PSP and histamine.

Keyword(s)

鹼性電解水
酸性電解水
病原菌
麻痺性貝毒
組織胺生成菌
水產品清潔
Basic electrolyzed water
Acidic electrolyzed water
Pathogenic bacteria
Paralytic shellfish poisons
Histamine-forming bacteria
Marine products cleaning

DSpace CRIS

Use of Basic and Acidic Electrolyzed Water to Explore Bacterial Deactivation Mechanism and to Improve the Hygienic Quality in Fishery Processing Industry

基本資料

Description