食源性致病菌一直是我国食品安全的危害之一，如何有效控制食品中食源性致病菌的繁殖一直是研究热点。该研究以等离子体活性乳酸溶液（Plasma-Activated Lactic Acid，PALA）体积分数、活化时间以及反应时间的单因素实验为基础，以大肠埃希氏菌、沙门氏菌、金黄色葡萄球菌及单核增生李斯特菌等菌种为模型，菌落总数为响应值，研究PALA对4种食源性致病菌的影响。研究结果表明：在一定范围内，4种食源性致病菌的杀灭率均随PALA体积分数的升高、活化时间以及反应时间的延长而增大；采用活化120 s、体积分数为0.2%的PALA与4种食源性致病菌反应10 min，约可杀灭纯培养大肠埃希氏菌7.71 lg CFU/mL、沙门氏菌 4.52 lg CFU/mL、金黄色葡萄球菌4.03 lg CFU/mL、单核增生李斯特菌3.90 lg CFU/mL。对4种纯培养食源性致病菌的杀灭率达99.9%以上（P<0.05），可杀灭3.9个对数值以上菌落总数的致病菌。综上所述，PALA可快速、高效杀灭常见食源性致病菌。

Foodborne pathogenic bacteria have long been one of the food safety hazards in China. How to control effectively the proliferation of foodborne pathogenic bacteria in food has always been a hot topic. Based on the single factor experiments of plasma activated lactic acid (PALA) volume concentration, activation time and reaction time, taking Escherichia coli, Salmonella Enteritidis, Staphylococcus aureus and Listeria monocytogenes as the model strains, and the total number of colonies as the response value, the effects of the PALA on four foodborne pathogens were investigated in this study. The results showed that the killing rates of four foodborne pathogens increased with an increase of the PALA volume concentration, extension of activation time and prolongation of reaction time in certain ranges. When the PALA was activated for 120 seconds, the volume concentration was 0.2%, and the reaction between PALA and the four foodborne pathogens lasted for 10 minutes, about 7.71 lg CFU/mL of Escherichia coli, 4.52 lg CFU/mL of Salmonella, 4.03 lg CFU/mL of Staphylococcus aureus and 3.90 lg CFU/mL of Listeria monocytogenes in pure culture were killed. The killing rates of 4 kinds of the pure culture foodborne pathogens reached 99.9% (P<0.05), and more than 3.9 logarithm of the total number of colonies of pathogenic bacteria were killed. In summary, PALA can rapidly and efficiently kill common foodborne pathogens.

广东省重点研发计划项目（2020B0202080003）；广东省乡村振兴战略专项资金（第四批）资助；“十四五”广东省农业科技创新十大主攻方向“揭榜挂帅”项目（2022SDZG04）；广东省乡村振兴战略专项（农业科技能力提升）地方分院和专家工作站项目（2023研究院06）