The occurrence of hygienic problems such as excessive number of bacterial colonies and secondary pollution in the production of food enterprises is no longer a novelty. The detection by commercial and industrial bureaus throughout the country is not uncommon. Some consumers think that as long as there is no problem with the packaged food, it is safe to buy it without worrying about packaging. Some consumers think that even if there is a problem with the packaging, there will not be any major problems with the food, so they will not take it into consideration. In addition to consumers ignoring the safety of food packaging bags, the existing "management vacuum" is also an important reason for the "package killer" invading consumers. For example, the health department is responsible for the environment, and the quality inspection is the manufacturer. The business administration is the market, and the most critical use of the “packaging†has become three areas.
The reason that the total number of colonies appearing in food exceeds the standard is to eliminate the hygiene problems in the production process itself and also to be contaminated in the inner package process. Small-sized enterprises lack awareness of the hygiene management of the in-house workshops. They believe that there are few internal packaging materials and can be solved by using cabinets that are locked and installed with an ozone sterilizer. Transfer windows are used between inner and outer packagings. To avoid bacterial infections. This practice is indeed correct, but it ignores other sources of infection.
Generally, the hygiene requirement of the bag house is air: the sedimentation bacteria/dish is less than or equal to 30, the surface of the workbench: the total number of bacteria is less than or equal to 100/cm2, the surface of the worker's hand: the total number of bacteria is less than or equal to 100/cm2, and the coliform bacteria is negative. Such sanitation conditions can easily be accomplished in the absence of humans, using ultraviolet light sterilization and ozone sterilization. In the actual packaging process, the various health factors of the employees of the company will break this rule, which will lead to secondary pollution in the food-packing workshop.
To avoid this secondary pollution, the use of traditional ultraviolet and ozone sterilization can not be used. Ultraviolet sterilization is a static disinfection method. When the ultraviolet lamp is turned on, all personnel should leave the disinfection site to avoid harm to the human body. Ozone sterilization is a static disinfection method. High concentrations of ozone can be used to age the rubber and make the copper pieces rust, but ozone is used for air disinfection. It is not the use of pure ozone, but also has the characteristics of being easily decomposed, and is generally used intermittently, so it is not easy to cause damage to environmental equipment. Disinfection of air with ozone must be done at least 30 minutes after disinfection without human presence.
The head of a food industry in Chongqing recommended the use of Nicoler sterilization technology to disinfect the in-package workshop. Nicoler sterilization uses bipolar plasma electrostatic field to decompose and break bacteria, polarize and absorb dust, and then combine components such as drug-impregnated activated carbon, static electricity net, and photocatalytic catalyst device to carry out secondary sterilization and filtration. The treated clean air A large number of fast-circulating flows keep the food plant environment in a relatively “sterile and dust-free†state. When sterilizing the workshop, people can work in the workshop at the same time. Therefore, the sterilizer is called a "dynamic food sterilizer."
Nicoler has been sterilized by food companies in recent years. The device can simultaneously sterilize the air in the space while the worker is working, without any harm to the human body. Makes semi-finished foods that are basically aseptic after high temperature transfer to cooling, selection, packaging, and filling, effectively reducing or preventing the microorganisms contained in the air from adhering to the surface of foods, contaminating the foods again, and effectively improving the air and food in the workshop. Quality of hygiene. It has greatly avoided the phenomena that the total number of colonies exceeded the standard detected by food companies.
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