How does Pu'er tea control the hygiene in the process of making it?

Microbial fermentation technology channel news: "people to eat first, food to safety first." "This is the most direct description of the importance of food safety, Pu'er tea as a drink, hygiene quality is the basic condition to determine whether Pu'er tea can be consumed, so safety, health is naturally its primary consideration." So how do you control hygiene in the production of Pu'er tea? Presumably many tea friends are concerned about thisThe following small editor for you to introduce the Pu'er tea production process is how to control health?the production of Pu'er tea has a complex process, especially through the heap of fermentation made from cooked teaIn the different periods of Pu'er tea production, the way and method of controlling health is not the same, the following from Pu'er tea production pre-production, production mid-production, production of three levels, one by one for tea friends to explain1, pre-production raw material safety and health testing and necessary sterilization measuresfirst, health can not only represent clean, health integrity means to protect lifeTherefore, the control of health operations include two aspects, namely, food microbial hygiene and food raw materials physical and chemical components of hygienein the current National Standard seofa, there are detailed microbial testing standards and physical chemical components testing standardsTherefore, in the production of Pu'er tea needs to raw materials in rare earths, lead, pathogenic bacteria, Ecoli, such as harmful ingredients for human health testingTea-making plant should also be regularly disinfected and sterilization measures to avoid tea in the tea-making process infected with harmful bacteria, fungi and other microorganisms2, the production of medium-term microbial inhibitionthis is particularly prominent in Pu'er tea cooked tea, Pu'er cooked tea to be fermented through the heap, in the fermentation process has a large number of microorganisms involvedThere are large differences in microbial types and quantities in different stages of fermentation, and the overall trend is decreasingthe number of bacteria harmful to human body in the early fermentation tea is high, but with the fermentation, the temperature inside the tea increases, so that some of the bacteria that need to survive at low temperatures are killed; Reduction, combined with the antagonizing effects of fungi such as black cone symmy, yeast, and so on, the number and variety of bacteria continued to decrease, and by the end of the fermentation period, due to changes in temperature and humidity, as well as the reduction of nutrients needed for microbial growth, the bacteria content has been low, and many fungi have also died outTherefore, in fact, in the fermentation process of the heap of cooked tea, the hygienic quality of Pu'er cooked tea is in a state of improvement3, the necessary sterilization, anti-bacterial measures and safety and hygiene testing our human body, air, water, food, there are a variety of microorganisms, most of these microorganisms are beneficial to us harmless, but there are some will cause harm to the human body the purpose of controlling hygiene during the production of Pu'er tea, in order to reduce the harmful microbial content of that part of the human body And even after the production of medium-term microbial inhibition, improve the quality of health tea, in the post-storage process, may again be infected with harmful microbial bacteria Therefore, in order to avoid the re-breeding of harmful microorganisms, in the production of the tea to carry out the necessary sterilization, anti-bacterial operation , such as the half-finished tea after the pile, need to be ventilated, dry treatment, one of its purposes is to inhibit the growth of harmful bacteria Before Pu'er tea was suppressed, it was steamed with steam, and one of its functions was to kill some harmful microorganisms through high temperatures, to eliminate pathogenic bacteria, toxic microbial contamination, and the production of microbial toxins in Pu'er tea production, but also through screening, picking, dust removal and other operations, to remove some of the semi-finished tea non-tea substances and damaged tea, to further enhance the sensory quality of tea above is the control of health in the production process of Pu'er tea And, in addition to the production process of health, post-storage to ensure storage and sanitation, but also to control the safety and health of Pu'er tea an important link