Experts call for: as soon as possible to introduce the concept of food hygiene engineering into the food industry.

Original title: Experts call for the introduction of food hygiene engineering concepts into the food industry as soon as possible
According to the U.S. Centers for Disease Control and Prevention, bacterial contamination accounts for 50 percent of risk factors for food-related disease outbreaks, while environmental and equipment pollution accounts for 25 percent. Environmental and equipment pollution leads to a large proportion of food safety incidents. In response to this phenomenon, several experts said that food enterprises should use the concept of health engineering to guide production practices to ensure that microbial contamination is minimized in the food production process.
China's food hygiene concept started late
In November 2011, "Miss" "Three Full" and "Wan Chai Pier" and other well-known brands of domestic frozen food have been detected Staphylococcus acobacteria exceeded the standard, frozen food industry into the "bacterial door." After that, in order to control the contamination of pathogenic bacteria in food and prevent the occurrence of microbial food-based diseases, and to integrate the limits of pathogenic bacteria scattered in different food standards, the National Health and Family Planning Commission commissioned the National Food Safety Risk Assessment Center to lead the drafting of the "Limits of pathogenic bacteria in food products", which was reviewed and approved by the National Food Safety Standards Review Committee and released on December 26, 2013, effective July 1, 2014.
many food safety incidents are caused by microbial contamination. Microorganisms are pathogenic bacteria, microbial pollution is difficult to control hazard indicators. It exists in the production process, pipes, floors, drainage systems, ventilation systems and building space and other details may lead to microbial contamination problems. How do I control a closed pipeline of dairy products? How to clean and disinfect? These problems have attracted the attention of the international food industry. Wang Shouwei, director of the Beijing Academy of Food Science, said that compared with the degree of attention paid to microbial pollution abroad, the health concept of China's food enterprises started relatively late.
Wang Shouwei explains that, for example, straight-through or no dead-end valves, no matter which valve is chosen, sometimes the valves chosen may not be able to meet the design requirements. Therefore, although the domestic health design concept is more advanced in a certain area, but the specific implementation of pipe parts or pipeline construction, due to pipe parts, product quality problems, it is likely to cause the design objectives can not be achieved.
reported that the International Food Engineering and Engineering Design Organization was established 20 years ago, the main goal is to food hygiene engineering design concepts, standards, as well as the establishment of technical systems and design guidance manuals to the world's food hygiene projects. In 2015, the organization began to be introduced to China. This is one of the reasons why the International Food Safety Conference 2017 considers health engineering to be an important concept.
Knuth Lorenzen, former president of the European Organization for Health Design and Engineering, said that while everyone now attaches great importance to microbial contamination in the production process of food companies, so far no courses related to food hygiene design have been offered in universities, resulting in food technicians and engineers who have not yet come out of the university with little understanding of food hygiene engineering. It's not just universities in China, universities in all countries have this problem. In order for the industry to develop healthily, food hygiene design-related courses must go into the university classroom.
dual role to help enterprises develop rapidly
health is the cornerstone of the long-term development of food enterprises. At present, there are many modern food processing plants in China, but there is still a risk of contamination by corrupt microorganisms or microorganisms that can cause food-borne diseases.
"Some food factories now do not meet hygienic design standards and are not hygienicly efficient enough. So there are unpredictable risks in many areas. Microbial infections, bacteria, and viral infections, for example, are caused by a lack of hygienic design concepts. Knuth Lorenzen said.
Lu You kai, deputy director of food safety at Yikang Group's Greater China Food and Beverage Department, believes that from the microbial growth point control, food enterprises must start with hygienic design in order to make the production process more smooth and safe. First of all, be sure to choose materials that are resistant to cleaning and disinfection or have processing conditions. If the equipment is damaged immediately after cleaning and disinfection, there will be a dead end. Secondly, equipment and facilities include design, construction, installation, must be able to bear a sufficient number of cleaning and disinfection, if cleaning and disinfection is not in place, the formation of microbial growth environment. Third, do environmental monitoring. There are three layers of meaning, one is the verification of cleaning and disinfection, the other is if there is a problem sampling to do analysis, to sample and test the environment, the third is to apply the principle of sanitary design, systematic sampling of some dead corners, if sampling found pathogenic bacteria, then through cleaning and disinfection program to eliminate the risk.
, Knuth Lorenzen explains that hygienic design helps food companies reduce costs and save money in cleaning and disinfection. "Combining hygiene design is a great way to reduce costs." He says effective hygiene design reduces cleaning time and improves the efficiency of cleaning and disinfection. Most food companies believe that the cost of health design investment will be very high, so it is not expected. However, in the long-term development of enterprises, we should not only look at the current investment costs, but should look at the long-term, focus on health design in accelerating processing time, save energy, ensure food safety, extend the plant life cycle advantages.
consideration is the focus of risk control
The importance of hygiene design of food enterprises is beyond doubt, but how to carry out reasonable hygiene design to ensure maximum risk avoidance?
Lelieveld, founder and former chairman of the European Health Engineering Organisation, believes that food processing plants should be built in a holed-up way to better control risk. The location of the plant, whether there are municipal facilities, backup water sources, energy supply, waste and waste water treatment methods, whether to set up a pollution treatment plant, 5 to 10 years after the competitive situation, information communication with the outside world, etc. , all need to be considered in the food processing plant before the construction, understand clearly. Because these factors can have a positive or negative impact on post-plant operations.
, air pollution is still inevitable when the equipment is very clean, and perhaps some of the pollution will come from the soil. Microbes move with the air, and they move with people. So in the process of raw materials becoming food, microorganisms have a lot of indirect access to food.
, the doors and windows outside the plant need to be kept closed, and any odors should be prevented from entering and microorganisms from birds from entering the plant. Internal design should minimize the use of pipes, the fewer pipes the better, the smoother the better. Particular attention needs to be paid to the roof, as it should be able to prevent contaminants coming in from the roof from entering the production area.
In the specific water supply design, Shandong Province Food Fermentation Industry Research and Design Institute engineering application technology researcher Tian Yanjun introduced: "Water and material systems some supply and demand is direct contact, water pollution on food pollution is also there." The basis of the design is generally the various standards and norms promulgated by our country, according to the different water sources choose different water, choose different water supply methods, and need to separate water supply. At the same time, in the water supply design need to pay attention to cross-contamination, in the choice of pipe parts as far as possible do not use automatic valves. VPrakash
chief scientist at the Indian Council for Scientific and Industrial Research, said SMEs should take a comprehensive approach to hygiene design to ensure food safety. At the same time, there is an urgent need for appropriate, adjustable and affordable sanitary engineering of small and medium-sized enterprises' small food equipment. Because the total global food turnover of these SMEs far exceeds that of any large company, more attention should be paid to SMEs. (Reporter Jiang Hongyu)