Sterilization technology (NICOLER) guarantees “commercial aseptic†canned food
Since the beginning of this year, a variety of foods related to people's lives have frequently experienced safety problems. Recently, the Beijing Industrial and Commercial Bureau has released 14 kinds of unqualified foods, which once again stimulated consumers' nerves.
Among the foods that have been removed from the shelves, the well-known “Yangshang Yang†products in the Beijing market are also on the “discontinued†list. The "Yan Mei Yang" sweet corn scorpion that was removed this time was because the "commercial aseptic" test item did not meet the requirements.
Song Qing, a researcher at the Institute of Food Industry of the Chinese Academy of Agricultural Sciences, said that commercial sterility means that canned foods, after moderate sterilization, do not contain pathogenic microorganisms, nor do they contain non-pathogenic microorganisms that can multiply at normal temperatures. Foods that do not meet this standard may breed pathogenic bacteria or other microorganisms harmful to the human body during storage and transportation in the future, which is not conducive to long-term preservation of food. (August 30, "Beijing News")
The canned food processing process is made by raw material processing, sorting, trimming, canning, sealing, sterilization, and cooling. Like other foods, the processing environment, machinery, processing water, cooking materials, and operators may become sources of microbial contamination. Through field visits, the reporter found that from the raw materials into the plant to sterilization cooling, there are two links that are highly susceptible to micro-micro pollution. First, food raw materials are often in contact with the external environment during production, processing, transportation, and storage. Microorganisms in the external environment often invade foods and cause food contamination. Second, in the canning process, the cleaned and disinfected raw materials should be filled as soon as possible, otherwise it will cause pollution, that is, when the bacteria or sealing process is not complete, the canned food is easy to be spoiled and cannot be eaten.
Therefore, canned food enterprises should do a good job in the selection and treatment of raw materials, sterilization, etc., and also should be disinfected and sterilized in the raw material storage room, production workshop and canning workshop, and kept in a sterile environment for canning and sealing. .
In view of the high-specification sterilization requirements of canned foods, it is suitable to adopt the latest NICOLER sterilization technology sterilization technology, that is, in the case of some people, continuous sterilization, sterilization, harmless to the human body, make up for the past ozone, ultraviolet, drug spraying Defects in human-machine synchronization. It adopts the latest NICOLER generating chamber to form a three-stage bidirectional plasma electrostatic field, which completely kills mold, bacteria and employee's own bacteria in the air by generating a large amount of plasma, and then combines components such as drug-impregnated activated carbon. Sub-sterilization filtration, the treated clean air is circulated rapidly and rapidly, so that the controlled environment is kept in the “sterile and dust-free†standard, achieving the synchronous effect of “working while disinfectingâ€, controlling the microorganisms in the process of production and filling. Secondary pollution problem. Recently, it has been gradually used in important aspects such as cooling, packaging and filling of food enterprises.
In addition to maintaining the aseptic environment in the manufacturing and canning workshops, raw material cleaning is an important process in the canning process. Cleaning not only removes dirt and dirt from the surface of the raw materials, but also reduces microbes on the surface, so the cleaning water must be clean and hygienic. In addition, during the storage and sale of canned foods, avoid rough handling, and the cans should be stored in a clean, dry, ventilated, cool place. In short, the control of microbial contamination of canned food is a complex system engineering, and a set of feasible comprehensive measures must be taken in production to minimize pollution.
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