Extending food shelf life requires advanced sterilization equipment and technology
For food processing, sterilization does not mean extending the shelf life, but to extend the shelf life must use sterilization or bacteriostatic measures. Sterilization refers to killing a certain amount of bacteria, not killing all bacteria. This process is often called sterilization. In terms of sterilization, the sterilization rate may be 50% or 80% or 95%. The process of killing all bacteria in food is called sterilization. The important indicator of food safety - the total number of colonies (bacterial physical and chemical indicators), in the country's previous spot checks, almost always the total number of colonies exceeded, this is also ice cream, moon cakes, infant rice noodles, instant noodles, meat products The main reason for the high rate of unqualified products such as fried foods is that it affects the shelf life and also harms the health of the diners. Is there really no way to solve this stubborn disease with the total number of colonies exceeding the standard?
Mr. Zhou Zheng, general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., specializing in food sterilization technology research and development and equipment manufacturing, believes that the use of advanced sterilization equipment and scientific disinfection technology can completely control the growth and reproduction of microorganisms, extend the shelf life of food, and effectively protect food. Health and safety.
According to Mr. Zhou’s introduction, judging from the current situation, there are mainly reasons for the excessive microbial standards: First, there are many small enterprises, and there is no economic ability to put into purification and disinfection equipment. Old equipment cannot guarantee the production of qualified food. Second, the production environment is too poor, because the production environment does not meet the conditions required for the production of qualified products, resulting in secondary pollution of the product, resulting in excessive microbiological indicators of the product. Third, the awareness of food safety awareness is not strong, and the quality of employee literacy and product materials is insufficient, and there is a lack of food safety management system. Fourth, the production process technology is low, food is cross-repetitive during production, turnover and storage, so that the frequency of secondary contamination of food is increased. Fifth, the technical personnel of the enterprise have entered the misunderstanding of the concept of microbial killing, which has led to the fact that the purified and disinfected equipment that has been put into use cannot be fully utilized or the wrong microorganisms are used to kill the equipment. This situation is more common. All of the above factors may cause microbial contamination of food. Among them, secondary pollution of microorganisms in the air is the culprit causing the total number of food colonies to exceed the standard, while cooling, filling and packaging are the most serious secondary pollution of microorganisms.
If you want to kill microorganisms in the air of the workshop in a dynamic (some) situation, you must first remove the dust from the air, otherwise you will not be able to continuously control the total number of bacteria and air cleanliness. At the same time, you should consider the air such as sugar, starch, soot, etc. The content, as well as the volume, humidity, temperature, tightness, product properties, human/material flow and other factors. Based on this, Shanghai Kangjiu Environmental Protection Technology Co., Ltd. tailors air dynamic sterilization equipment for food enterprise customers, which not only can control the secondary pollution of microorganisms, but also can make the workshop cleanliness of more than 300,000.
It is reported that the food dynamic air disinfection machine adopts the working principle of bipolar plasma electrostatic field. The disinfection process is: using high-voltage direct current pulse to make the plasma electrostatic field produce a reverse electric effect, generate a large amount of plasma, and decompose and break down the negatively charged bacteria, and then combine The drug-impregnated activated carbon, electrostatic network, photocatalyst device and other components are subjected to secondary sterilization filtration, and the treated clean air is rapidly circulated and flowed rapidly, so that the controlled environment is kept in a "sterile dust-free" standard. When disinfecting the workshop, people can work in the workshop at the same time. Therefore, the disinfection machine is called a "dynamic disinfection machine". The machine is an advanced disinfection equipment, which does not cause any harm to the human body. It is mainly used for synchronous dynamic disinfection in the case of people working. In recent years, this equipment has also been widely used in the processing and packaging of some large food enterprises.
According to the application data of some food users, after opening a food dynamic air disinfection machine in a 21 square meter inner packaging room or a filling workshop, the air sedimentation bacteria in the workshop is ≤15CFU/dish •30 minutes, and the floating bacteria in the air is ≤800. / cubic meters, air cleanliness ≥ 300,000, equipment life is 15 years, only need to invest 5,500 yuan / Taiwan, you can achieve the "side work, disinfection" synchronization concept, is a real low cost "Aseptic clean room".
Recently, the company will launch the NCLQ8 automatic sensor hand sterilizer, which provides a strong security backing for various food companies; it is reported that the company plans to adopt a variety of marketing measures to provide this kind of superior sterilization to more food companies. Disinfection equipment and application technology to carry out food safety to the end. (
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