Microbial control in food factories

Microbial Technology Channel: The implementation of "microbiological management" in food factories is not to explore the management methods of the immediate elimination of microorganisms, but to the naked eye to see the food managementMicrobes cannot be directly observed with the naked eye, first to investigate the microbial contamination of the object, from their own side to consider, microbial pollution spread of the four major mediamicrobial pollution spread pollution of the four major media: air, water, surface, humanairair carrying microorganisms to pollute foodAt least 600,000 dust particles per cubic meter of air, along with a large number of microorganisms, are produced under such air conditions and will certainly contaminate foodTherefore, an effective way to eliminate air-polluted foods with large amounts of dust particles and microorganisms is to filter and disinfect the airwaterin theory, microorganisms cannot grow in pure waterHowever, water for production, but also used in facilities, equipment cleaning, will always contain a certain amount of soluble organic matter and saltsIt is these soluble substances that can be used by microorganisms as a source of nutrients for their growthWhen water with large amounts of dust particles and microorganisms is used to produce or clean facilities and equipment, it is transferred to food, contaminating itTherefore, the water we use directly for food production must be treated to prevent microorganisms from contaminating the product through watersurfaceall workshop surfaces (including ceilings, walls, floors, equipment, containers, tools, or tables) are covered with a film containing water due to the humidity in the airThe surface is contaminated by the return of dust particles and microorganisms from airborne we should know that a surface that looks clean has actually been contaminated by millions of microbes unless properly sterilized people may not be thought of, people, including ourselves, is a never-ending pollution vector When we enter the food processing workshop, we may bring millions of bacteria into the workshop with us , how to carry out microbiological examination in the past, the food factory micro-examination by the quality manager of the product of the central sample scan However, only the final product of microbiological inspection, can not achieve the purpose of microbial management, inspection projects need to be expanded, production of water, raw materials, workers and machinery are to be inspected but as a workshop health management, the quality manager is only involved in monitoring, and the real implementation is the employee's action involvement Therefore, in order to promote microbial management, it is necessary for employees to widely and deeply understand microorganisms, so that their actions consciously in line with the "microbiological management-type action." 1, E coli group test self-test ingress Although the standard inspection method specifies the allowable amount of medium and bacteria used, it also requires a simple method and inspection tool of "self-test" and is used well The most preliminary and important microorganisms examined are the "E coli group" the presence of "coliforms", simply saying it could be fecal contamination This kind of bacteria is never allowed in food There are simple inspection tools on the market The machine, tools, environment, fingers, etc can also be inspected with the help of sterilized cotton When conducting a self-examination, as long as "yes" or "no" make "no" and "no" judgment their fingers, lines, tools are required to check, after the end of the day operation of the sterilization wash status should also have a requirement, because the inspection with raw materials, intermediate products, packaging of the same inspection tools, so you can escape comparison, easy to manage These simple tools are perfectly capable of detecting Coliforms, which is ideal if you expand the tests on staphylococcus aureus or common bacteria 2, environmental microbiological inspection another reason for microbial contamination in the factory is "environment" Environmental microbial inspection, according to the formal method of the need for equipment and large funding However, any factory can inspect any plant that investigates microbes in the air The sources of microorganisms in the air are microbes ingested from outside the plant and from within the plant Generally use the plate to count agar medium, the petri dish opened for a certain period of time, culture, you can check the number of plankton in the air This kind of examination, like the examination of e coli, can also be performed by the operator himself Through self-test, not only can we know the results of the inspection, but more importantly, find out the cause and take measures to improve three, how to carry out microbiological health management 1, the implementation of finishing and rectification factory environment is not neat, such as the factory pipeline, hose, container stacking site and other layout is unreasonable, the workplace can not be fully washed and sterilized, it is difficult to ensure that the requirements of health Therefore, the factory first of all to clean up, reasonable layout, the implementation of "microbiological inhibition" to ensure the smooth development of workers microbial management 2, education for workers one of the biggest sources of pollution in food factories In the workshop, no matter how mechanized the development, there is a human presence everywhere But it is more difficult to get workers to receive health and safety knowledge The best way is to conduct a "self-test", in which workers naturally absorb knowledge through personal experience Workers "self-test", not only can improve the cause of pollution but also increase knowledge, consciously develop microbial management-oriented action 3, SSOP management standards each plant has a variety of problems, if not gradually solved, microorganisms can not be suppressed Must first find out the cause, and then develop "microbiological inhibition" standards, to develop a phased completion of the goal, otherwise it becomes empty talk With the improvement of standard control indicators, microbial management actions are further implemented, microbial inhibition is also simple 4, the use of microbicides before the use of fungicides, to seriously study the use of various sterilization methods, including heating, ultraviolet light, ozone, etc., to consider the consequences of the use of fungicides To choose the appropriate fungicides, according to different sterilization objects to study the use of microbicides, to prevent unnecessary fungicides mixed into food, but also to consider the adverse effects of wastewater treatment