How to disinfect food processing workshops?

As the living standards of residents continue to improve, people are more concerned about the health and safety of the food sector. In addition to the dangers of food additives to the human body, more microbial contamination of food safety is becoming more and more popular among the mass media. Reported. Although microbial contamination is not as famous as food additives, there are actually many microbes that contaminate food even more than additives. Therefore, in the face of the growing material and cultural needs of modern residents, the prevention of microbial invasion has become an urgent task in the food production process.

In food production and processing enterprises, there are many factors that affect the quality of food safety. The most important thing is to find the source of microbial pollution invasion. For example, in the production process of raw materials, water sources, canned equipment, pipelines (causing secondary pollution) space environment, in the birthplace where these microorganisms are easy to breed, how to effectively curb food pollution, the key is to start from its pollution sources and ways.

How do microbes invade?

1, raw materials

Many microorganisms are derived from the raw materials themselves. The raw materials themselves carry some fungi. The fungi will induce the growth of a large number of microorganisms, so it is necessary to thoroughly sterilize the raw materials before they can be compounded.

2, production water

In the food production line, the usual water source is treated and sterilized by RO reverse osmosis, quartz sand, activated carbon filtration, etc., and the production water is not completely sterilized. When mixing with other raw materials, it will pollute other water. The raw materials may also produce harmful microorganisms.

3, empty bottle cap

In the production, the empty bottles and caps are not completely disinfected and sterilized. It is easy to neglect. It is mistaken that the finished materials are sterilized by many processes. Therefore, the empty bottles and caps do not need strict sterilization, but it is due to the previous period. A lot of control, if you don't do it in the last step, you will lose all your efforts. After the finished food, there may be empty bottles and caps carrying harmful bacteria, causing mold and mold.

4, finished product pollution

Because the pre-sterilization is not thorough enough, the microbes of yeast molds will exceed the standard, and the phenomenon of flocs, suspended solids, sediments and rising bottles will appear in the finished product. This is due to the secondary pollution of the previous processes, so in these finished materials. In order to completely eliminate the reproductive pathways of harmful bacteria, fungi and harmful microorganisms, we can effectively guarantee the quality and stability of our products.

5, container and piping system

Containers and piping systems are an indispensable part of the food factory's production process. All materials, steam, water and gas must be transported by pipelines. The interconnection between equipment and equipment also depends on pipelines. Long-term use of containers such as storage tanks, liquids, feed pipes, reaction tanks, and mixing tanks can breed a large number of microbial contamination products. These closed containers or pipes must be periodically sterilized (CIP) to avoid contaminating food. Pipes are as important to food factories as blood vessels are to human life. Among them, residual oil and scale create favorable conditions for the breeding of microorganisms and algae with strong adaptability and vitality. If cleaning and disinfection are not thorough, it is easy to bury safety hazards.

6, production equipment

In the food processing process, the surface of the equipment in contact with the food, especially the heating equipment, is prone to various deposits. These deposited cokes will affect the heat transfer efficiency of the equipment, making the product sterilization incomplete, the efficiency of the evaporation of water by the concentrate is reduced, and the loss of food solids is also caused; and the nutrients in the food are good medium for the growth and reproduction of microorganisms. . Therefore, after the production of processing equipment in food processing enterprises, thorough cleaning and disinfection should be carried out to prevent the growth and reproduction of microorganisms and ensure the sanitary quality of the products.

How to solve the problem of microbial intrusion pollution?

The control of microorganisms in the production of food refers to the technical scheme for killing pathogenic microorganisms on the medium to achieve disinfection, sterilization and harmless requirements. The ideal disinfectant should be colorless, odorless, non-toxic, non-residual, non-corrosive, non-irritating, quickly dissolve in water and quickly release bactericidal active ingredients; Various types of pathogenic microorganisms have a strong killing effect; they do not react with inorganic substances and organic substances in water or produce toxic compounds; and the operation is simple and convenient.

After many years of hard work, experts from the Biotech Research Institute and the Food Factory have developed a special disinfectant and sterilization agent for the Baikterui Food Factory. It is a new type of composite, high-efficiency, broad-spectrum, sterilization, A special agent for removing mold and mildew, which can kill bacteria, fungi, viruses and harmful microorganisms.

Baike Terui Food Factory disinfection and sterilization special agent product features:

1. Efficient broad-spectrum and rapid bactericidal ability to kill harmful bacteria and harmful microbial species including: Bacillus mesenterious, Streptococcus faecalis, Pyrodictium, mold, yeast, lactic acid bacteria More than 130 kinds; the effect is lasting, not affected by external conditions, and solve the problem of excessive bacteria and food in food and beverage.

2. Completely environmentally friendly, completely biodegradable, harmless to humans and animals, non-corrosive, no residue.

3. Colorless, odorless, tasteless, not foaming, completely soluble in water. Does not change the taste, color, and pH of the item being touched.

4. Quick effect, long acting time, obvious effect, can completely kill harmful bacteria.

5. Application flexibility: At low concentrations, it still has a significant effect, and it still works at up to 95 degrees Celsius.

6. The product is simple to apply and requires no special equipment. You don't need to invest too much manpower, material resources, and master too much technology to apply, which can save more costs.

8. The products are from Europe, meet the requirements and safety certification of the European Union, and have been tested by domestic authorities and fully comply with the requirements of HACCP. Therefore, customers who use Norfolk can safely export to the world!

Instructions:

1. Disinfection of tools used in workshop processing: For tools, containers, utensils, etc. used for production, dilute the product in a ratio of 1:330-1:500 and soak the tool for 3 minutes. Sterility is achieved without cleaning. Staff uniforms, hand disinfection: The product is diluted 1:100 and sprayed directly onto the surface of the garment and hands.

2, the operation table, mechanical equipment surface disinfection: the product is diluted in the ratio of 1:330-1:500, sprayed on the surface, can be wiped dry with a rag.

3, space environment disinfection, air sterilization: the product is diluted in the ratio of 1:100-500 and sprayed directly on the wall, floor and air, spray the space evenly according to the amount of 5ml-8ml / cubic meter. Go to work once and for all. The concentration used can be determined according to the degree of pollution of the space environment.

4, sterile workshop disinfection: the product is diluted 1:100, the use of the same method.

5. Production pipeline sterilization, disinfection, and biofilm removal: Dilute the product in a ratio of 1:100-1:500, soak or rinse the pipeline. Effectively remove biofilms and algae from the inner wall of the pipeline to kill various bacteria and fungi. Calculate the water capacity of the pipeline, block the two ends of the pipeline, add the sterilization solution, and soak for 2-3 hours. 15 days to 30 days.

6. Sterilization and algae removal in the storage tank: Dilute the product in a ratio of 1:500-1:1000 and rinse the reservoir. Rinse regularly according to the specific situation.

    The Urine Reagent Strip Rapid Test is based on a double sequential enzyme reaction.  One enzyme, glucose oxidase, catalyzes the formation of glucomic acid and hydrogen peroxide from the oxidation of glucose.  A second enzyme, peroxidase, catalyzes the reaction of hydrogen peroxide with potassium iodide chromogen to oxidize the chromogen to colors ranging from blue-green to greenish-brown through brown and dark brown.
The test area of the Urine Reagent Strip Rapid Test is specific for glucose; no substance excreted in urine other than glucose is known to give a positive result.Approximately 100 mg/dl glucose in urine is detectable.
    The Urine Reagent Strip Rapid Test is based on the protein error-of-indicator principle.  At a constant pH, the development of any green color is due to the presence of protein.  Colors range from yellow for a Negative reaction, to yellow-green and green to blue-green for a Positive reaction.

Urine Rapid Test Strips

Ketone Test,Urine Rapid Test Strips,Animal Test Strip,Test Strips Diabetes Weight Loss

Changchun Medicon Technology Development Co., Ltd , http://www.jlmdk.com