What is used for fresh food sterilization? What kind of sterilization is used for food now?

2 articles. Super Disinfection Expert.

Know Partner 2019-01-17

In the process of production and processing of fresh food, the disinfection methods commonly used are ultraviolet irradiation and chemical reagent treatment, but the sterilization effect of ultraviolet light is only effective during its irradiation period, and it is easy to suffer from secondary pollution after treatment. Although traditional chemicals can achieve the purpose of continuous disinfection, they can also produce certain residues and even toxic substances. Studies have reported that some fresh foods are treated with sodium hypochlorite and have high concentrations of chloroform, resulting in potential food safety hazards.

Octex imported from Germany, and traditional disinfectants have incomparable advantages, not only has strong bactericidal activity, but also can destroy the structure of microorganisms, denature bacterial proteins, destroy the bacterial enzyme system, change the permeability of cell membranes, so that microorganisms lose their viability, when the concentration of Octex reaches a certain threshold, sterilization can be completed instantly, which is different from the cumulative sterilization function of general fungicides, and also has a long-term antibacterial effect.

The main ingredient of Octex is food-grade hydrogen peroxide silver ions, which is a highly concentrated composite sterilization disinfectant, in which silver ions are closely related to the active catalytic central element of human tissues, because of their safety and harmlessness, they have become a new generation of safe, environmentally friendly and green sterilization products, synergizing with hydrogen peroxide, greatly improving the sterilization activity, and the effect is about 100 times higher than that of the ordinary.

The common methods of food sterilization are as follows:

1.Ultra-high pressure sterilization technology: food ultra-high pressure sterilization (high hydrostatic pressure sterilization) is that after the food materials are packaged in a certain way, they are placed in the liquid medium (usually edible oil, glycerin, oil and water emulsion), and after a certain period of time under the pressure of 100 1000 MPa, they can meet the requirements of sterilization.

2.Low temperature sterilization: Low temperature sterilization is a heating method that partially sterilizes microorganisms present in food.

3.Pasteurization: Pasteurization refers to a heat treatment method with a relatively low temperature, which is generally carried out at a temperature lower than the boiling point of water.

4.Ultra-high temperature instant sterilization: Ultra-high temperature sterilization is referred to as UHT sterilization. Generally, the heating temperature is 125 150 , the heating time is 2 8 s, and the sterilization process of the product to meet the requirements of commercial sterility after heating is called UHT sterilization.

5.Microwave sterilization: Microwave sterilization is to make the microorganisms in the food lose vitality or die after microwave treatment, so as to achieve the purpose of prolonging the shelf life.

6.Ultraviolet sterilization: The bactericidal effect of ultraviolet rays is to promote the denaturation of the cytoplasm.

7.Ozone sterilization: ozone is partially dissolved in water, and can be degraded by itself at room temperature to produce a large number of free radicals, the most significant is the hydroxide free radical, so it has the characteristics of strong oxidation.

At present, food sterilization is generally done in two ways: ultraviolet lamp and ozone. Disinfection method: (Kangjiu) ozone generator is a product that uses these two methods in one.

Physical disinfection: The use of physical methods to kill or remove pathogenic microorganisms and other harmful microorganisms is called physical disinfection. Commonly used physical disinfection methods include: thermal disinfection; Including boiling, circulating steam, infrared disinfection, etc.

Nowadays, food is sterilized with disinfectants, because disinfectant sterilization can better destroy bacteria in 15.

Peroxycaproic acid:

It has broad spectrum, high efficiency, low toxicity, corrosiveness to metals or fabrics, great influence by organic matter, and poor stability. Peracetic acid is a highly effective disinfectant, and the gas and solution of peracetic acid have strong sterilization ability. It can kill bacterial propagules, mycobacteria, bacterial spores, fungi, algae and viruses, and can also destroy bacterial toxins.

Chlorine-containing disinfectants:

Chlorine-containing compounds: sterilization is characterized by being able to kill most microorganisms, unstable in nature, the sterilization effect is greatly affected by environmental conditions, and the disinfection process is easy to produce three substances (carcinogenesis, teratogenicity, mutagenesis such as chloroform, etc.) to endanger human health. Chlorine-containing disinfection is widely used for disinfection of materials, tools, surfaces, drinking water and environment.

(1) Boiling disinfection: put the washed and clean tableware in boiling water for 2 5 minutes;

2) Steam disinfection: put the washed tableware into the steam cabinet or box, and when the temperature rises to 100 degrees, disinfect for 5 10 minutes;

3) Oven disinfection: such as infrared disinfection cabinet, etc., the temperature is generally about 120 degrees, and the disinfection is 15 to 20 minutes.

It's not that ozone is necessary, but the use of ozone is currently the greenest, and the disinfection is thorough. Ozone has the following roles in QS certification. In addition, relevant technicians in Qinhuangdao said that the application of ozone in QS certification is relatively extensive, and ozone disinfection is completely pollution-free.

1.Sterilization and disinfection of air and equipment, surface of utensils and work clothes in the production workshop. 2.

Sterilization and purification of production and processing water and high-concentration ozone disinfectant. 3.It is a refrigerator box food preservation.

Summary. Hello: There are generally 7 kinds of food sterilization methods, namely microwave sterilization, gene sterilization, electron ray sterilization, magnetic sterilization, resistance heating sterilization, pasteurization, and ultra-high temperature instantaneous sterilization.

Resistance heating sterilization: The resistance heating device is used to let the current pass through the food, and the heat generated by the resistance can achieve the sterilization effect. Pasteurization:

Wrap and fill the food in a container and keep it at a temperature below 100 degrees Celsius to kill the bacteria inside. Hope it helps.

Hello. Hello: There are generally 7 kinds of food sterilization methods, which are microwave sterilization, gene sterilization, electron ray sterilization, magnetic sterilization, resistance heating sterilization, pasteurization, and ultra-high temperature instantaneous sterilization.

Resistance heating sterilization: The resistance heating device is used to let the current pass through the food, and the heat generated by the resistance can achieve the sterilization effect. Bactericidal sterilization:

Wrap and fill the food in a container and keep it at a temperature below 100 degrees Celsius to kill the bacteria inside. Hope it helps.

According to the sterilization method, food sterilization technology can generally be divided into heating sterilization technology, chemical agent sterilization technology, radiation sterilization technology, radiation, microwave, infrared, etc., filtration sterilization method and sterilization technology combining heating and other means. Pasteurization refers to a relatively low temperature heat treatment, which is generally carried out at a temperature lower than the boiling point of water. It is an ancient technique pioneered by the French physician Pasteur in the 19th century, and it still has some application value today.

Pasteurization refers to a relatively low temperature heat treatment method to ensure the original flavor of food, pasteurization is a very early sterilization method, using hot water as a heat transfer medium.

Low temperature sterilization is a heating method that partially sterilizes microorganisms present in food. Temperatures below 100 °C are usually used. Since there are many bacterial residues in food after low temperature sterilization, in order to extend the shelf life of products, processing technologies such as refrigeration, fermentation, additives, and deoxygenation are used.

Do I need to use a biocide? I'm not in the food industry, but I think it will be harmful to the human body if I put it or use fungicides. Food can be added with an appropriate amount of preservatives, if you really want to sterilize, I want to use ultraviolet sterilization.

After all, food is different from medicine, with different hygiene standards, and even more so from injections. Therefore, biocides should not be used.

Without fungicides, direct high-temperature short-term sterilization or pasteurization, chicken feet and other foods that form a paste at high temperature are sterilized by radiation, which are all safe sterilization methods, and preserved fruits are high sugar to inhibit the activity of microorganisms and enzymes.

1. Keep the processing process at low temperature;

2. Appropriate ultraviolet irradiation in the processing environment;

3. Relevant personnel entering and leaving the processing environment must be strictly disinfected to control the source of pollution;

4. With conditions and equipment, it can be processed and produced in a dust-free and aseptic environment.

The commonly used methods for disinfection and sterilization of fresh food include ultraviolet irradiation, sodium hypochlorite agent and neuthox sterilization solution. The use of ultraviolet light only has a sterilizing effect during irradiation, which is easy to cause secondary pollution in the subsequent process; The use of sodium hypochlorite treatment has a continuous bactericidal effect, but it is easy to produce drug residues after treatment; Hypochlorous acid is produced by secondary electrolysis of saturated brine by neuthox sterilization solution, which not only has the effect of continuous sterilization, but also can be completely degraded after sterilization, without causing drug residue and safe sterilization.