Many foods have been effectively sterilized in the processing, but there will still be spoilage problems shortly after leaving the factory. This problem is also common in high-temperature baked pastry foods, which has puzzled many food workers.
Mr. Zhang, the founder of Nanjing Food Co., Ltd., which specializes in the production of cakes, believes that improving the air quality of workplaces can effectively prevent secondary pollution of bacteria and prevent mold and deterioration of food.
Mr. Zhang said that the food industry is not a moral revolution, but a systematic technological revolution. A sound food safety system is both a challenge and an opportunity for enterprises. A responsible enterprise should raise standards, strengthen the inspection of food raw materials, upgrade the production technology and environment, strengthen the training of employees' safety awareness, and ensure food safety.
It is reported that Mr. Zhang's enterprise is a long-established brand founded in 1866. It specializes in the production of cakes, moon cakes, bread, shortbread, chicken feet, snow vegetables and other baked goods and stewed vegetables. It is a well-known enterprise in the Yangtze River Delta. Mr. Zhang admits that in food production, the most difficult thing to control is the secondary pollution of bacteria. The main reason for microbial over-standard and moldy deterioration is that the food is polluted by bacteria in the air during cooling and packaging.
Because the raw materials are processed into semi-finished products, after high-temperature baking, the spoilage microorganisms are basically killed, and when they are cooled and packaged, they are in direct contact with the air in the workshop. If the air in the workshop contains more microorganisms, these microorganisms will adhere to the surface of the food and contaminate the food again, which will cause the food to deteriorate during the storage process in the future. In order to prevent secondary contamination of food by bacteria, many companies have adopted measures to disinfect the air in the workshop. For example, the use of ultraviolet light, chemical fumigation and ozone sterilization have certain limitations, and cannot be continuously sterilized under dynamic conditions. of. Most companies use ultraviolet light, chemicals or ozone to sterilize the workshop before production. However, since these substances are harmful to human health, they should be stopped when the workers are operating. Therefore, dynamic disinfection cannot be continued in a human state, resulting in interruption of sterilization.
Dynamic disinfection refers to a way of man-machine operation in the same field; the person and the disinfection equipment (or disinfectant) are in the same workshop, and the disinfection equipment (or disinfectant) is used to disinfect the space while the worker is operating. Since it cannot be dynamically sterilized, the microorganisms are not rapidly killed during the production process and during the disinfection, and the microbes that are stunned will rapidly multiply and the number of microorganisms will increase rapidly. In addition, laminar flow purification cannot be sterilized separately and the pipeline cannot be cleaned from time to time, resulting in the number of microorganisms in the pipeline often exceeding the standard.
Excessive microbial standards are an important cause of unqualified food hygiene. The resulting food poisoning accidents are not only bad, but also bring reputation and economic losses to food companies, and also cause harm to consumers' health. In fact, as long as the air quality of the two aspects of cooling and packaging is controlled, the problem of secondary pollution of microorganisms can be effectively prevented.
In the production of cakes, Mr. Zhang has also encountered the problem of secondary pollution of microorganisms. In order to solve this problem, under the guidance of disinfection experts, Mr. Zhang cooperated with Shanghai Kangjiu Environmental Protection Technology Co., Ltd. to use the food dynamic disinfection machine for food processing and packaging workshops, effectively preventing secondary pollution and improving food. Hygienic quality. It is reported that the food dynamic disinfection machine uses the bipolar plasma electrostatic field to decompose and break the negatively charged bacteria, polarize and adsorb the dust, and then combine the drug-impregnated activated carbon, electrostatic network, photocatalyst catalytic device and other components for secondary sterilization and filtration. The treated clean air flows rapidly in large quantities, keeping the controlled environment in a “sterile clean room†standard. It is also known that the company has successfully developed an automatic sensor hand sterilizer, which will also play a role in the field of secondary infection of bacteria in the hands.
Mr. Zhang believes that food safety is a common problem faced by countries all over the world. It is the unshirkable responsibility of enterprises to ensure food safety. Only by adopting advanced anti-fouling technology and equipment can the enterprise produce hygienic and safe foods, in order to further protect the health of consumers and promote their healthy development.
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