Air sterilizer can effectively guarantee the sanitation quality of frozen food

Air sterilizer can effectively guarantee the sanitation quality of frozen food

China's quick-frozen dumplings, quick-frozen steamed bread, quick-frozen oysters, quick-frozen spring rolls and other specialty foods, because of maintaining the original nutrition and flavor, the price is reasonable, and sell well in domestic and foreign markets. However, the stringent foreign health and safety standards set a barrier for the export of frozen food in China. The frozen food export enterprises in China must adopt HACCP and other quality management systems in order to ensure food safety and improve the international competitiveness of products.

Mr. Zhou Lie, a food hygiene expert, believes that using dynamic air disinfection technology and equipment for full-scale hygiene control can effectively improve the sanitation quality of quick-frozen foods and promote the export of quick-frozen foods.

In terms of safeguarding health and safety quality, one of the difficulties faced by China's export-oriented quick-frozen food production enterprises is that they must not only do a good job of microbiological control and meet the requirements of hygienic standards, but also the residual amounts of disinfectants and food additives cannot exceed the standards of importing countries. Quick-frozen foods are generally semi-finished foods, which must be heated and cooked before being eaten. If conventional heat sterilization methods are used, it will lead to degeneration of products, become cooked foods, and will lose some nutrients, which is not conducive to later consumption. Usually, the temperature of the frozen food production workshop is low, but the low temperature can only inhibit the growth of bacteria, and can not kill bacteria, and there are many other thermophilic bacteria such as Yersinia, but will reproduce more rapidly at low temperatures. So, in the face of these problems, how can we effectively kill bacteria and better control health conditions?

In order to solve this problem, Shanghai Kangjiu Environmental Protection Technology Co., Ltd. combined with the production status of frozen foods, designed a set of scientific sterilization program: First, before the workers entered the production workshop, the use of "inductive washing → induction soap → induction drying → "Induction hand sanitization" is a full-range anti-microbial cleansing procedure that strictly sterilizes the hands of employees who are in contact with the surface of quick-freezing products and eliminates the possibility of pathogenic microorganisms contaminating food through human hands during the production process.

Secondly, for the characteristics of “quick humidity, low temperature, and easy mold breeding” in the production workshop of quick-frozen foods, measures must be taken to control pollution sources, reduce the content of original bacteria, and sterilize raw materials. During the pretreatment of raw materials, chlorine dioxide aqueous solution can be used to sterilize various raw materials such as meat, beans, vegetables, flour, and production tools. Chlorine dioxide is a Green and environmental fungicide, and it can be decomposed within a certain period of time after it exerts a bactericidal effect, thus ensuring that chlorine dioxide will not remain in the food.

Third, use the ozone mixing section to sterilize all the production water and stop the bacteria from contaminating the food in the production water.

Fourth, in order to improve the control of bacteria, the air in production workshops and packaging workshops must be disinfected to prevent secondary air pollution. At present, the more commonly used air sterilization is mainly ultraviolet, chemical fumigation and several other. However, there are many drawbacks of UV disinfection methods, especially in the frozen food workshop: there is no dead angle, and when the humidity is high, it will affect the bactericidal effect, not only can not sterilize after irradiation, high humidity environment will induce bacteria resurrection. The use of chemical drugs fumigation has a strong killing effect on microorganisms, and the application of low cost; but because of chemical drugs have a strong role in gasification, and strong irritant, so can only be static (unmanned) situation Use it.

The air in the production and packaging plant contains many microorganisms, such as bacteria, which attach to the surface of the frozen food material or the product to be packaged, contaminate the food, and cause the food to deteriorate in the later storage period. Therefore, controlling the quality of air sanitation in the two aspects of cooling and packaging can effectively prevent the occurrence of secondary pollution of microorganisms. The use of “dynamic food air sterilizers” enables continuous dynamic sterilization and dedusting in the presence of work, which can effectively improve the air quality of the workshop and food. For example, the "NICOLER Air Dynamic Disinfection Machine" produced by Shanghai Kangjiu Environmental Protection Technology Co., Ltd. has significantly improved the hygiene quality of these companies' products after being used by many quick-frozen food companies.

For Chinese food companies to participate in international competition, they must improve the quality of health at production sites and establish a sound food hygiene quality assurance system. In this process, advanced food dynamic air sterilizers can play a very active role.

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