Experts: Different types of food have different limits on microorganisms.

　Hot summer, a cup of cold sweet now refrigerated drink is a lot of young people in the mind of the "summer essentials." In the foot "mouth addiction" at the same time, consumers should also pay attention to the summer is all kinds of micro-organisms growth and reproduction of the "good time."
especially summer frozen drinks. Many of these foods belong to non-prepackaged ready-to-eat food, do not require additional processing processing can be directly imported to eat, including desserts, freshly squeezed fruit and vegetable juice, cooked meat products and so on. Such foods are usually ready-to-eat and can have a negative impact on consumer health if the food production process is irregular or if the finished product is stored too long.
some agencies use microbiological indicators of prepackaged foods to judge the safety risks of ready-made foods. China's prepackaged food microbial limit standard coverage is more complete, but experts believe that this approach is not fully applicable to ready-made food.
according to Zhong Kai, director of the Science and Technology Food and Nutrition Information Exchange Center, microbial indicators of prepackaged foods focus on food to avoid prolonged microbial reproduction over a longer period of transportation and storage. There is no need for long-term preservation of ready-made food, the production process is mostly carried out in ordinary environments, inevitably affected by microorganisms, so it is not scientific to use the former standards to measure the latter. Different types of food have different limits for microorganisms.
the risk level of ready-to-eat foods can be determined by the total number of mylocals in the prepackaged food microbial limit standard? Zhong Kai believes that the total number of bacteria indicates the extent of food contamination by microorganisms, used to predict the food's resistance to preservation, while reflecting the health of catering enterprises, and then used to find irregularities in the production process.
on how to ensure the safety of ready-to-eat food, Zhong Kai believes that the key to controlling risks from the source is process management. Food and beverage industry products are rich and diverse, different processes, it is difficult to measure with a ruler, but follow the norms of the operating process can maximize the protection of consumer safety. Ready-to-eat food enterprises should strengthen store supervision and inspection, standardize the food production process, do a good job of hygiene control. (Ren Yanxi) is
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