Food safety has long been a concern of the domestic and foreign countries, diet safety or not directly related to people's vital interests. Recently, the foreign frequent occurrence of salmonella contaminated food safety incidents, such as the United States recalled more than thousand tons of beef products, Estonia found containing salmonella eggs, Italy recalled croissants and other 4 products, etc., although to a certain extent prevented the problem of food into the market,
But there is no guarantee that the food in circulation does not have salmonella contamination. The author learned that meat products, eggs, poultry is the main medium of Salmonella disease, as well as frozen fried chicken, milk powder, bread, pastries, fruits and vegetables are likely to be contaminated with salmonella. Salmonella is not easy to reproduce in water, but can survive for a certain time, the refrigerator can also survive, and in the natural environment can survive 1-2 months.
According to data statistics show that in the domestic and foreign types of bacterial food poisoning, salmonella caused by the frequency of food poisoning is higher, it can be seen that salmonella contaminated products have a greater impact on people. So, how can enterprises reduce the probability of salmonella contamination of meat products, eggs, poultry, etc., to ensure the quality and safety of products? The industry said, on the one hand installed air-conditioning system, air disinfection machine, to ensure the processing environment safety and health, while taking the elimination of flies, rodents, cockroaches and other insect breeding conditions, and storage, processing
Equipment, utensils to clean, disinfection, etc., to prevent food from being contaminated two times. On the other hand, people should not eat food before eating, such as eggs, poultry, aquatic products, to fully heat, to ensure that the internal temperature of at least 80 ℃ to eat.
Some people point out that some semi-finished products seem to have been cooked, but in fact it is not so, not to mention in the middle of processing, transportation, sales and other links, there may be a half-life of the product, or have been contaminated with salmonella, if the food is not heated to the appropriate temperature, may be infected with its germs. In terms of food production and processing, there are people in the industry that because food production needs to pass through a number of links, do not rule out some processing equipment, utensils, countertops by the external environment pollution, even if the relevant equipment for regular cleaning, disinfection, but also need to add sterilization procedures, food sterilization, killing salmonella, microorganisms and other bacteria pollution Ensure product quality and safety.
At present, there are a variety of sterilization equipment on the market, such as high-temperature heat sterilization machine, microwave sterilization equipment, pasteurization machine, radiation sterilization equipment, to meet the needs of enterprise production and processing technology. Because salmonella at room temperature, low temperature can also survive a certain time, the use of high-temperature thermal sterilization machine can be enough to completely eliminate these bacteria. It is understood that Zhejiang has launched an ultra-high-temperature instantaneous sterilization machine can be used in conjunction with the continuous production line, sterilization time is short, the material is quickly heated to the sterilization temperature, only a few seconds, wherein the bacteria, microorganisms and enzymes can be completely kill.
It is worth mentioning that this kind of equipment sterilization speed, short time, will not be meat, bread, cakes and other products of color, flavor and taste of the impact, which also effectively solves the traditional high-temperature sterilization equipment brought about by the poor effect and so on. Of course, the importance of food sterilization process at the same time, the use of cold chain distribution, to ensure the quality of transport links can not be ignored, because many qualified food before the factory, although there is no problem, but storage, improper transportation of food caused by bacteria, microorganisms and other pollution, product spoilage occurs occasionally, and cold chain transport can be in constant temperature conditions,
Avoid bacteria breeding, survival, ensure food transport safety. It is noteworthy that in the production process, if the food has been contaminated, even if the use of cold-chain distribution does not preclude the existence of salmonella in the product. It is mentioned above that salmonella is not easy to reproduce at low temperatures, but can still survive.