Method for synergistically killing staphylococcus aureus through citruse naringenin and high-strength pulsed electric field

Abstract

The invention discloses a method for synergistically killing staphylococcus aureus through citruse naringenin and a high-strength pulsed electric field. The method comprises the following steps of adding naringenin to a liquid food containing staphylococcus aureus, to be sterilized, and performing pretreatment; and preforming sterilization on materials pretreated with the naringenin by the high-strength pulsed electric field. Preferably, the addition concentration of the naringenin is 12.5-125mg/L, the pretreatment time is 0.5-1.0h, the parameters of the pulsed electric field are set as that the electric field strength is 20-50kV/cm, the pulse width is 10-40[mu]s, the pulse frequency is 0.1-1.0kHz, and the total time that materials are subjected to pulsing treatment is 60-1000[mu]s. According to the method disclosed by the invention, a natural antibacterial ingredient namely the naringenin is combined with a high-strength pulsed electric field sterilization technique, so that the effect of killing the staphylococcus aureus is notably increased, the food is safe, the storage period is prolonged, and the loss of original flavor and original nutrient substances is reduced.

Description

technical field [0001] The invention relates to the field of food sterilization, in particular to a method for synergistically killing Staphylococcus aureus based on citrus naringenin and a high-intensity pulsed electric field. Background technique [0002] Staphylococcus aureus is a common Gram-positive bacterium that is ubiquitous in nature and can be found in air, water, dust, and human and animal excreta. There are many opportunities for food contamination by it. Moreover, Staphylococcus aureus has a strong viability, and has good salt tolerance and drying resistance. It can reproduce in large quantities in meat products, dairy products, beverages and other foods, producing enterotoxins, which can cause nausea, vomiting and diarrhea in consumers. The U.S. Centers for Disease Control reports that Staphylococcus aureus is the second most common foodborne disease in the world, after Escherichia coli. In addition to producing enterotoxins to cause food poisoning, Staphyloc...

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Problems solved by technology

[0007] 1) There are residues in the chemical method, and the addition of antibacterial substances to food will cause secondary pollution and food safety problems; heat sterilization methods consume a lot of energy, resulting in the loss of heat-sensitive nutrients and changes in flavor appearance

[0008] 2) The simple pulse electric field sterilization method is not thorough, consumes a lot of energy, and has high conditions for equipment. The electric field strength required to achieve complete sterilization is usually high or t

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