PROBLEM TO BE SOLVED: To provide a disinfection method that can ensure a sufficient disinfective effect even for a warming condition at a temperature relatively low to an extent for a non-heating food not to be denatured, as well as even for a pH treatment in which an alteration is hard to occur.SOLUTION: Provided is a disinfection method for disinfecting bacteria adhering to cooking device or food manufacturing environment, etc., by immersing a non-heating food in a disinfectant 5 which is a disinfectant by an admixture of acetic acid buffer solution and sodium hypochlorite and in which the terminal pH is adjusted within a range of 5.0 to 6.0, as well as by letting the temperature of the non-heating food within a range of 40 to 70°C, and maintaining such a state for 3 minutes or more, or by spraying the adjusted disinfectant to the disinfection target so as the temperature be within a range of 40 to 70°C.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2016,JPO&INPIT【課題】非加熱食品が変性しない程度の比較的低温の加温条件であり、且つ、変質が生じにくいpH処理であっても、十分な殺菌効果を確保できる殺菌方法の提供。【解決手段】酢酸緩衝液、及び次亜塩素酸ナトリウムの混合による殺菌剤であって、終末pHが5.0~6.0の範囲内に調製された殺菌剤5に非加熱食品を浸漬すると共に、非加熱食品の温度を40~70℃の範囲内として、3分間以上維持する、又は前記調整された殺菌剤を40~70℃の範囲となる様に殺菌対象に噴霧することにより調理器又は食品製造環境等に付着した細菌を殺菌する殺菌方法。【選択図】図1
