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ZHANG CHAO-YING,LU XIAO-QING,TENG HONG-SONG (Department of Preventive Medicine,Qingdao University Medical College,Qingdao 266021,China)  
Objective To investigate the bactericidal property and efficacy of edible vinegar. Methods A suspension quantitative germicidal test was conducted and on-the-spot disinfection was observed. Results Different concentrations of vinegar with different disinfection duration showed significantly different bactericidal effect on Staphylococcus,Escherichia and Candida albicans(F=6.89-156.83,P0.05).The effect was better along with higher concentration and longer duration.The average kill rate against natural bacteria on hands was 0.991 5±0.003 2 after exposed to vinegar solution for 2 min.The average kill rate against natural bacteria on kitchenware,such as table top,chopping block,knife,cupboard,porcelain bowl and the surface of refreshing box of the refrigerator were all above 0.972 0 when cleaning and polishing with vinegar solution for 10 min.The bactericidal efficacy of vinegar against natural bacteria in room air was enhanced with fumigating duration prolonged(F=121 2.13,502 4.46;P0.05),while lowered when there were persons in it(t=5.08-30.48,P0.05).The content of acetic acid in vinegar dropped by 8.372 g/L when it was stored at 54 ℃(relative humidity ≥0.75) for 14 days. Conclusion Bactericidal efficiency of vinegar against Staphylococcus,Escherichia,Candida albicans and natural bacteria was extremely intensive with stable property.
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