Total number of colonies exceeded - a safe food

In the spot checks of cooked meat products, cakes, ice cream, bottled drinking water, etc., the total number of colonies exceeds the standard is the main reason for the product being judged as unqualified, and some foods (such as bottled water) may exceed the standard by several hundred times, or even thousands. Times. The total number of colonies exceeds the standard and exists in many factors such as production, storage, transportation, and sales. With the advancement of packaging technology, the secondary pollution prevention and control capabilities in the storage, transportation, and sales sectors are gradually strengthened. However, there are uncontrollable factors in the secondary pollution of bacteria in the cooling process, the inner package process and the filling process during the production process, which has stumbled upon many brand enterprises and became a major threat to the healthy development of the company and the industry.

Through understanding that many food companies in the production process due to the limitations of sterilization technology, the existing UV disinfection, chemical fumigation, ozone sterilization and other methods have certain limitations, are static sterilization technology can not continue to sterilize in a dynamic situation: 1 The use of ultraviolet light, chemical agents or ozone to sterilize the workshop is harmful to human health. Therefore, when the workers operate, they should stop using them. Therefore, continuous dynamic disinfection cannot be achieved in the presence of persons, resulting in interruption of disinfection. 2, in the absence of any disinfection facilities, the rapid proliferation of bacteria and bacteria (metabolism) in the human body, causing the air environment to accumulate a large number of pollutants, resulting in the total number of food colonies exceeded.

According to Mr. Zhou Li, general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., which specializes in the research and development of food sterilization technology and equipment manufacturing, the total number of colonies exists in the air, so long as the food is exposed to the air, it will be contaminated, that is, secondary pollution, but only contains bacteria. How much is it? Many food materials are generally subjected to high-temperature aging treatment before they are processed and molded. Theoretically speaking, most of the foods after high-temperature sterilization have their total number of colonies basically destroyed and can meet the requirements of commercial sterility. However, in reality, foods are directly contacted with the air in the workshop during the process of cooling to inner packaging (filling). If the air in the workshop contains more colonies, the total number of these colonies will adhere to the food surface and contaminate the food again. The total number of food colonies exceeds the standard or leaves a hidden danger for future mold deterioration.

Dynamic disinfection technology refers to such a disinfection method of human-machine field operations: when the air is disinfected, personnel do not need to leave the disinfection site, and there is no any side effect. This disinfection method is called dynamic disinfection.

It is reported that Shanghai Kangjiu Environmental Protection Technology Co., Ltd. recently announced the launch of a food dynamic air sterilizer - this is the first real-purpose dynamic disinfection equipment for food companies in China. In order to overcome the high temperature, high humidity and high odor characteristics of the food shop, the equipment adopts the latest NICOLER three-level bi-directional plasma electrostatic field working principle. The disinfection process is as follows: the high voltage DC pulse makes the plasma electrostatic field produce a reverse electricity effect and generates a large amount of Plasma. Under the influence of the negative pressure fan, when polluted air in the air is pumped into the machine through the plasma electrostatic field, the negatively charged bacteria are rapidly decomposed and exterminated. The new mechanism is repeated three times to ensure the sterilization effect, and then the drug impregnated activated carbon is reassembled. Such components are subjected to secondary sterilization and filtration, and the treated clean air is rapidly and circulated in a large amount, so that the controlled environment is maintained at the “sterile and dust-free” standard.

Since the person can work in the workshop at the same time when the workshop is sterilized, this kind of sterilizer is called "food dynamic air sterilizer." The machine is an advanced disinfection equipment. After repeated tests, it shows that after 60 minutes of opening a NICOLER food dynamic air sterilizer in a 45 square meter inner packaging or filling workshop, the air sedimentation bacteria 15 CFU/dish for 30 minutes, air The planktonic bacteria are 800/m3, air cleanliness is 300,000; and it has no harm to the human body, and is mainly used for synchronous dynamic sterilization in the case of work; in recent years, this equipment is also widely used in some large foods. Corporate packaging, cooling and filling processes.

The excessive number of colonies has undoubtedly become a hurdle for food production enterprises to go through food safety, and it is also a common problem faced by all countries in the world. Safeguarding food safety is an unshirkable responsibility for sterilization equipment R&D companies. The research and development of the food dynamic air sterilizer has brought about new developments in the food industry. Only by adopting advanced sterilizing technologies and equipment can companies produce safe and safe foods, so as to further protect the health of consumers and promote their healthy development.