Let's see how German food processing is sterilized

As the weather warms up, many food enterprises have also begun to increase the food processing process of sterilization and disinfection input, because with the public's attention to food safety, but also led to the importance of food safety, because now a lot of food safety quality problems and bacterial fall more frequent exposure, and market regulators also increased inspection and spot checks on food processing production, so food processing enterprises are also preventing these food safety accidents, and many enterprises Learning to introduce foreign advanced NICOLER food sterilization technology, especially we often mention germany, German food processing enterprises in the food processing process, from raw materials to storage to processing process and packaging and other links, have taken a very strict sterilization and disinfection measures, focusing on blocking the source of food pollution, so as to effectively ensure the sterilization effect, to avoid the appearance of microorganisms after the factory, as well as food moldy conditions.
Our domestic current situation of many food processing enterprises in the process has been strengthened in the process of sterilization control, but sometimes after the factory, or there will be microorganisms exceeding the standard and other issues, then we are because of what causes sterilization and disinfection but off? Let's first analyze the reasons for these problems faced by domestic enterprises, in the understanding of How German food processing enterprises disinfect and sterilize.
At present, many domestic food production enterprises have just produced food is, directly placed in the workshop, but the sterilization is not very thorough, such as operating staff, workshop air environment, containers and equipment, etc. may bring secondary pollution to food, secondary pollution refers to the food production after production is not a problem, but after processing is contaminated called secondary pollution, in the production of many food will use high temperature sterilization, or radiation sterilization, its carrying microorganisms have been basically eliminated.
But when it comes to the back packaging, if the packaging workshop sterilization and disinfection program is unreasonable, there will be the possibility of cross-infection, in addition, the main reason is that food in the packaging workshop cleanliness requirements are very high, but many enterprises lack the relevant expertise, disinfection methods are not proper, packaging workshop air, equipment, tools (including operator's station), packaging materials and employees, such as not effective disinfection, because these air with bacteria, people and food contact after rapid growth and reproduction, but also cause food secondary pollution.
does not do a good job of sterilization, then food in contact with the air in the packaging workshop, may be attached to the air bacteria to the food, if this situation may cause secondary contamination of food.
many food processing enterprises appear microbial excess is due to this back link did not keep up, if a serious food safety accident, then enterprises may be implicated.
German food processing companies solve these problems? In the packaging process to do disinfection measures than the processing workshop is more stringent, there are many sterilization methods on the market, such as ultraviolet sterilization, ozone sterilization of these sterilization methods of sterilization effect and very good, but in the food packaging workshop there are a lot of employees in the work, if it is UV or ozone disinfection, all staff to evacuate the site, to wait until disinfection before entering the sterilization site.
If relying solely on these sterilization and disinfection technology can no longer meet the existing needs, many German food enterprises began to adopt NICOLER food sterilization technology, the advantage of this technology is that it can be continuous sterilization and disinfection, sterilization and disinfection at the same time personnel do not need to evacuate.
this technology refers to the German technology, mainly applied to the food processing industry, the advantages of this sterilization technology has the characteristics of colorless tasteless, non-residual, rapid sterilization and so on, has become a lot of food enterprises space disinfection choice.
and this sterilization is harmless to humans, non-corrosive and free of residues.
colorless, odorless, tasteless, will not change the taste, color, PH value of contact items.
effect is fast, the effect time is long, the effect is obvious.
According to Shanghai Kangju's Zhou engineer, food safety is a common problem, food secondary pollution is an important factor affecting food safety, scientific disinfection of production sites and packaging workshop, is an important means to control secondary food pollution, enterprises must establish the concept of risk analysis, strengthen learning disinfection-related knowledge, clear technical standards and operating norms of the production links, health management technology into the food safety technical system, the production link control requirements to implement specific details.