What is the effect of different sterilization conditions on the shelf life of food?

First of all, let's talk about the reasons for food spoilage.

1.Bacteria multiply, suitable for the environment of bacterial production.

2.Chemical reactions, effects of light, temperature, humidity, food and packaging environment.

Let's talk about the conditions for sterilization.

Sterilization is mainly aimed at 1Class of metamorphic causes.

At present, there are mainly the following types: A temperature class has bus sterilization, ultra-high temperature sterilization, steam.

b Membrane filtration.

cUltraviolet rays. d. Chemical sterilization, preservatives, sugar, salt, alum pickling.

For the treatment of individual bacteria, conditional isolation mainly refers to the attachment of films, gas barriers, etc.

f Fungi are used to produce fungi.

Finally say these conditions.

Class A is the most widely used mainly for milk, beverages, canned foods. If the temperature is low, it will not kill the dead army, and it will destroy the composition and quality of the food. Milk is an example. When the temperature is high, the protein will denature and destroy the enzymes in the fresh milk.

Category B can only be used for the processing of water and wine.

Class C, the impermeability of light determines that it is currently only used for plastic packaging materials.

Class D, a class of preservatives, destroys the conditions for the growth and survival of bacteria.

Category E, fresh food-grade inflatable packaged food.

F, yogurt is a bit like, but not all. Yogurt has a high pH of acid, which hinders the growth of other bacteria.

That's probably all I know...

Of course, there is an impact, the greater the intensity of the sterilization conditions, the longer the shelf life of the food, but the high sterilization intensity will destroy the nutrients in the food, and it will also increase the operating cost of the enterprise

The sterilization methods required by different foods are different, and in general, the shelf life of vacuum packaging after sterilization is slightly longer

It is generally determined by a "stability test". For example, a food with a shelf life of 1 year can be placed in a constant temperature and humidity test chamber close to the real storage conditions, and a batch can be taken out every once in a while to see how the preservation effect is, including microorganisms, sensory indicators, physical and chemical indicators, etc.

Generally, after the product is launched, the manufacturer will also verify the validity of the shelf life based on the results of actual sampling on the shelf and customer complaints. In fact, food with a shelf life of 1 year does not mean that the manufacturer will do a 1-year test, or just be able to shelf life for 1 year. Because in reality, food may experience fluctuations in temperature and humidity, light changes, transportation bumps, etc., so there needs to be an insurance factor, otherwise the risk of the enterprise is too great.

So for manufacturers, the longer the shelf life, the better. Excessive shelf life, on the one hand, may bring consumers hints such as "not fresh" and "abuse of preservatives", and on the other hand, it may also increase the uncertainty of the production and marketing cycle.

If it hasn't expired, it may not be edible.

Many people think that you can eat it safely as long as it is within the expiration date, but even if it has not expired, it is not necessarily completely safe.

For food packaging, not only pay attention to the expiration date, but also pay attention to the storage conditions.

The shelf life generally includes: storage conditions and period. Macros.

Storage conditions usually include: room temperature storage, dark storage, refrigerated storage, freezing preservation, etc., if the storage conditions do not meet the regulations, the shelf life of food is likely to be shortened, and even lose the safety guarantee.

Therefore, the shelf life indicated on the packaging is the shelf life under certain conditions, and the shelf life of the food cannot be guaranteed if it is not stored in the prescribed way.

Generally, after the product is launched, the manufacturer will also verify the validity of the shelf life based on the results of actual sampling on the shelf and customer complaints. In fact, food with a shelf life of 1 year does not mean that the manufacturer will do a 1-year test, or just be able to shelf life for 1 year. Because in reality, food may experience fluctuations in temperature and humidity, light changes, transportation bumps, etc., so there needs to be an insurance factor.

The above is to sort out the corresponding information for you. To sum up, the judging criteria for the time of the shelf life of the shelf life should generally be based on the actual situation of the product and the corresponding tests to obtain a relatively strict shelf life. However, some expired products can be eaten under certain conditions.

1. The selection limit of sterilization method is generally based on the pH value. Lower than atmospheric pressure sterilization, higher than high pressure sterilization;

2. When there is no sterilization, the bacteria with the strongest heat resistance under the food conditions are generally used as the target bacteria. When the pH value is less than or equal to , Danchameng should consider the possibility of acid-resistant bacteria corruption, so a small number of acid-resistant bacillus are often used in the industry;

3. When the pH is greater than , the possibility of botulinum toxin production should be considered. All low-acid foods must undergo a sterilization protocol that kills Clostridium botulinum. Because Clostridium botulinum is not easy to obtain and has a certain degree of danger, Clostridium sporeids is often used instead of Clostridium botulinum in industry as the target of sterilization.

The principle of sterilization in the process of food concealment is called.

1. The selection limit of sterilization method is generally based on the pH value. Lower than atmospheric pressure sterilization, higher than high pressure sterilization;

2. When sterilizing, the bacteria with the strongest heat resistance under the food conditions are generally used as the target bacteria. When the pH value is less than or equal to , the possibility of acid-resistant bacteria corruption should be considered, so a small number of acid-resistant bacillus are often used in industry;

3. When the pH is greater than , the possibility of botulinum toxin production should be considered. All low-acid foods must be sterilized by a bactericidal protocol that kills Clostridium botulinum. Because Clostridium botulinum is not easy to obtain and has a certain degree of danger, Clostridium spores is often used in industry instead of Clostridium botulinum as the target bacteria for sterilization.

Article 99 of the Food Safety Law, which was passed and implemented in China since 2009, clearly stipulates that the shelf life referred to in this law refers to the period during which the prepackaged food maintains its quality under the storage conditions specified on the label. On May 13, 2011, the Ministry of Health issued GB 7718-2011 "Standard for the Labeling of Prepackaged Food", which redefined the shelf life, and the definition of shelf life in the new standard is:

The period during which the pre-packaged food will maintain its quality under the storage conditions specified on the label. During this period, the product is fully merchantable and retains the characteristic qualities that need not be stated or have been stated in the label. In order to ensure the quality and safety of food and the health of consumers, it is necessary to set a relatively reasonable period of time for the storage and circulation of food.

Through the shelf life of food, consumers can know the quality status of the products they are buying, and producers can specify the correct distribution channels and sales models. Food shelf life is an important content of food labeling, it is an important information element to effectively ensure food quality, and it is also an indispensable contract certificate about food quality between food producers, operators and consumers. More importantly, it is also an important legal basis for supervisory agencies at all levels to enforce the law. [5]

Foods that are not exempted from labeling the expiration date shall be labeled with the expiration date. Not all food products have an expiration date. Paragraph 2 of Article 50 of the Food Safety Law also mentions food products that "do not have a clear expiration date".

Article "Exemption of Labeling Contents" of the General Principles for the Labeling of Prepackaged Foods (GB 7718-2011) also stipulates that "the following prepackaged foods can be exempted from labeling the expiration date: beverage wine with an alcohol content greater than 10%; vinegar; edible salt; solid sugars; Monosodium glutamate.

Since the shelf life is determined by the manufacturer according to the characteristics of the food produced, accelerated experiments or test the fruit of the Yuga mill, it can be clarified whether there is a shelf life and the length of the shelf life of a certain food at the time of production. Therefore, when food is circulated, all foods that are not exempted from labeling the expiration date should be marked on the food label in accordance with the law and the relevant standards of the Zen Bureau. [3]

There are many factors that affect the shelf life of food, and in general, there are several factors such as physical, chemical and microbiological. Physical factors mainly include, the packaging materials of food, whether the food is squeezed and collided during transportation, especially some fresh food, etc., as well as the storage temperature and light of food. Chemical factors are mainly affected by the different components of food, and foods with higher moisture content are relatively easy to spoil.

Microorganisms have a great impact on food spoilage, most of the food spoilage is caused by microorganisms, if you want to extend the shelf life of food, the most important thing is to prevent food spoilage caused by microorganisms.

There are several ways to extend the shelf life of food:

1. Reduce water activity in food preservation systems.

2. Carry out appropriate high-temperature treatment and sterilization of food, and keep the storage environment as low as possible 3. Reduce the oxygen content of oxygen in the food storage environment.

4. Preservatives can be added appropriately.

FYI.

It is important for microorganisms to have different requirements for ambient temperature, etc.

First, the principle of ultraviolet sterilization.

Second, the principle of ozone sterilization.

3. The sterilization principle of food dynamic sterilizer.

Fourth, the sterilization principle of the dynamic sterilization component of the clean room.

No, the expiration date is only the period for the quality of the food, not the period for the spoilage of the food.

The shelf life of a product refers to the best before date of the product. The shelf life of the product is provided by the manufacturer and is marked on the product for a limited time use. During the shelf life, the manufacturer of the product is responsible for the quality of the product in accordance with the relevant standards or express guarantee of the quality conditions, the seller can sell these products with confidence, and consumers can use them safely.

The shelf life is not the only criterion for identifying whether a product such as food has gone bad, and it may be due to the premature deterioration of a substance that changes in the way it is stored, the environment, etc. Therefore, try to eat food and other foods in time before the expiration date.

The shelf life of opened food will be shortened, so use it as soon as possible to avoid product quality deterioration.

It will not be written on the front packaging bag of food**.

General food is aseptic after any treatment such as cooking, frying, roasting, etc., hot packaging is rarely bacteria-carrying Silk packaging is not ideal for food packaging, taste and preservation Generally cold packaging Cold packaged food will carry bacteria in the cooling process Although many food factories in the food cooling room have always turned on the ultraviolet lamp, but the sterilization effect is not ideal The packaging room will also use the ancient ultraviolet lamp sterilization This often causes the packaging of the outflow of products with microorganisms exceeding the standard The total number of bacteria exceeds the standard Escherichia coli will also seriously exceed the standard Seriously affect the shelf life of the product Ultraviolet sterilization has its serious drawbacks: the dead angle that cannot be irradiated cannot be sterilized.

Now the general testing team will recommend that food manufacturers choose Guangzhou Huanwei brand ozone disinfection machine to sterilize and disinfect the packaging bag, packaging room, cooling room and production workshop. Thorough and effective sterilization, low power consumption, low sterilization cost, no pollution, environmental protection and energy saving, so the last sterilization link before food leaves the factory should be ozone sterilization.

The reason why many food factories are confused by the excessive microorganisms of their products is that they do not pay attention to the sterilization of the packaging workshop and the cooling room of the packaging bag. We have always trusted UV sterilization.

There are some written. Most of it was not written.