Bactericide and use thereof

Abstract

The invention discloses a bactericide and a use thereof. The bactericide solution contains thiaminedilaurylsulfate, ethanol and water as active components. The bactericide solution comprises, by volume, 0.1-1.0% of thiaminedilaurylsulfate and concretely comprises, by volume, 0.1-0.5% or 0.5-1.0% of thiaminedilaurylsulfate, 5-20% of ethanol and the balance water. After use for 1min, the bactericide can reduce effects of 7log CFU / mL of E.coli O157: H7, salmonellas and Listeria monocytogenes. In washing of vegetables such as spinach, the bactericide and the vegetable are mixed according to a volume / mass ratio of 10L: 1Kg and the mixture is subjected to oscillation cleaning at an oscillation rate of 1200rpm / min for 1min so that effects of at least 4log CFU per leaf of E.coli O157: H7 are reduced.

Description

technical field [0001] The invention relates to a fungicide and its application. Background technique [0002] Vegetables are contaminated with E.coli O157:H7 during the entire supply chain from pre-harvest to post-harvest. Consumers eat vegetables contaminated with E.coli O157:H7, which can easily cause diarrhea, internal bleeding and other health-threatening diseases. cause death. The methods currently used to control vegetable E.coli O157:H7 are mainly physical sterilization methods and chemical sterilization methods, wherein physical sterilization methods include methods such as irradiation, electron beams, and ultraviolet rays, and chemical methods include bactericides such as sodium hypochlorite, electrolyzed water (containing Sodium hypochlorite), chlorine dioxide and tensio-active agent etc., they have following defect respectively: [0003] 1. The physical sterilization method has the advantage of no pollution, but requires special equipment and protection require...

AI Technical Summary

Problems solved by technology

[0003] 1. The physical sterilization method has the advantage of no pollution, but it requires special equipment and protection requirements, and it needs to go to a special institution for sterilization. Although ultraviolet sterilization can be used in factory production, the sterilization effect is not good due to the complex surface structure of vegetables.

[0004] 2. The chemical sterilization method has the advantages of convenient application and can be widely used in processing plants, but chlorine-containing agents such as sodium hypochlorite are easy to react with organic matter and form carcinogens; chlorine dioxide is unstable and has a strong smell, so it has become a challenge to find alternatives to sodium hypochlorite The Direction of Controlling Pathogenic Microorganisms in Postharvest Vegetables

Surfactants have the characteristics of safety, but there is a problem of poor bactericidal effect, which needs further development

Images