Method for controlling viruses on surface of Chinese wolfberry and dry product packaging material thereof

A control method, virus inoculation technology, applied to the control of viruses on the surface of plastics, targeting wolfberry and its packaging materials (glass field, can solve the problem of no wolfberry and its packaging surface, virus control methods, few non-foodborne viruses, etc. problems, to achieve the effect of easy cultivation and counting methods, strong operability and safety

Inactive Publication Date: 2021-01-29
TIANJIN UNIV OF SCI & TECH
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  • Summary
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  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, most of the domestic disinfectants are sterilizing, and there are few methods for killing food-borne viruses and non-food-borne viruses that can cause zoonosis if they are contaminated on the surface of food, let alone viruses on the surface of wolfberry and its packaging control method

Method used

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  • Method for controlling viruses on surface of Chinese wolfberry and dry product packaging material thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Select the phage virus φX174, which can be used as a substitute virus for enteroviruses and the like.

[0023] (2) The growth cycle and other characteristics of φX174 and its host were studied, and the virus was added according to MOI=10. It was confirmed that the incubation period of φX174 was 20 minutes, and high-titer phage liquid could be obtained after 3 hours of cultivation. The host strain (ATCC13706-B1) was cultivated at 37°C with a 10% inoculum size on a shaker at 220rmp. The culture medium was 1b non-antibiotic liquid medium, and the growth curve showed rapid growth in 1.5-2.5h, and the strain grew in a geometric progression Rapid growth, this period is the logarithmic growth period.

[0024] The main components of lb anti-antibody liquid medium are as follows: 1% Nacl, 1% Trypton, 0.5% Yeast.

[0025] (3) Use the model virus instead of the real virus to contaminate wolfberry and its packaging (glass, plastic), and build a model.

[0026] (4) Choose 150m...

Embodiment 2

[0031] The disinfection and sterilization of wolfberry in actual production focuses on sterilization. The fresh goji berries were treated with 1% sodium hypochlorite for 10 minutes, and the microbiological indicators (total number of bacteria, coliforms, mold, yeast, pathogenic bacteria) all reached the enterprise standard.

[0032] The dose of disinfectant used in the present invention has no effect on the quality of Lycium barbarum products, and the quality of Lycium barbarum products after disinfection is as follows:

[0033] (1) The color and taste are the same as those before treatment.

[0034] (2) No physiological damage was caused to wolfberry.

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Abstract

The invention relates to a control method for viruses on the surface of a Chinese wolfberry and a packaging material thereof. The method comprises the following steps of selecting representative modelviruses phi X174, researching the growth cycle and other characteristics of phi X174 and a host (ATCC13706-B1) thereof, inoculating viruses according to MOI=10, the incubation period of phi X174 being 20 min, and culturing for 3 hours to obtain a high-titer phi X174 suspension. The host is cultured by a shaking table with the inoculum size of 10% at 37 DEG C and the speed of 220 rmp, and 1.5-2.5h is the growth logarithmic phase of the host. Under the condition of normal temperature, it is determined that sodium hypochlorite conducts uniform mixing treatment on phi X174 with the titer of 1-2*107 pfu / ml for 10 min, the concentration of the disinfection effect is 150 mg / L, the titer of phi X174 in the suspension can be reduced by 6.94 logarithmic levels, and the removal rate reaches 100.00%.

Description

technical field [0001] The invention belongs to the technical field of food disinfection, and relates to a method for controlling viruses on the surface of wolfberry and its packaging materials (glass, plastic). Background technique [0002] Lycium barbarum belongs to the least processed food. The most common methods of processing are fresh fruit refrigeration and drying. Lycium barbarum is very suitable for modern people's pursuit and consumption of natural and healthy food, and it is especially suitable for people's pursuit of health and health in modern life. Strong, with obvious economic benefits. However, in recent years, the food-borne safety incidents caused by minimally processed fruits and vegetables have aroused widespread concern in the society, indicating the importance of post-harvest quality control of fruits and vegetables. However, most of the domestic disinfectants are sterilizing, and there are few methods for killing food-borne viruses and non-food-borne ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N7/00C12Q1/18C12Q1/70A23L5/20A61L2/18C12R1/92A61L101/08
CPCC12N7/00C12Q1/18A23L5/276A61L2/18C12N2795/14251G01N2333/01
Inventor 胡云峰张静敏胡开蕾
Owner TIANJIN UNIV OF SCI & TECH
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