What are the possible reasons for the microorganisms exceeding the standard by more than ten times i

Recently, the Nanjing market supervision department found that Heytea stores were spot-checked for microbial contamination. In this regard, on June 13, Heytea officially issued an apology, saying that it was initially understood that the main reason was caused by the non-standard operation of the store and was being rectified. <>

Recently, the Market Supervision and Administration Bureau of Xuanwu District, Nanjing City, sampled a total of 16 batches of fruit tea and 6 batches of edible ice, and the brands involved were the current hot Hey Tea, Nai Xue, a little bit and Duke. The results showed that the total number of colonies of one edible ice from Heytea exceeded the standard. The total number of colonies in 4 fruit teas was higher than that of the same type, and 3 were detected with coliform bacteria and microbial contamination.

Heytea immediately rectified the two stores and thoroughly investigated other important food safety mitigation in the stores; In addition to the thorough cleaning and disinfection of the store itself, a third-party professional sanitize disinfection company is invited to the store for disinfection operations. At the same time, 15 stores in Nanjing immediately carried out self-inspection. On the basis of the current cleaning and disinfection of ice machine stores once a week, arrange for professionals from ice machine manufacturers to increase disassembly and deep cleaning once a quarter.

This week, we will complete the special inspection of the quality of ice machines and ice cubes in all stores across the country, investigate and political high-risk stores, and at the same time train the store equipment managers on the operation of ice machines, strengthen the standards of store ice machine management, and regularly inspect and calibrate the stores by the headquarters and third-party testing units. After the use of refrigerated milk in the standardized store, it should be returned to its place immediately and in time to avoid leaving the cold chain, and the ice shovel is strictly forbidden to be placed in the ice trough or ice machine. <>

There are many reasons for the microbial exceedance of beverages, such as not strictly controlling the hygienic conditions of the production and processing process as required, or the cleaning and disinfection of packaging containers is not in place; It may also have a lot to do with the poor sealing of product packaging and improper control of storage and transportation conditions. In fact, the easiest way to prevent food poisoning caused by microbial contamination is to pay attention to hygiene, and pay attention to heating and sterilization. However, since most of the drinks are not heated at high temperatures, it is best to buy drinks with good packaging and complete labels in regular shopping malls, supermarkets and cold food stores with health permits when we buy.

Why is Chinese beer fermented with genetically modified yeast? Whether there is damage to the human body.

It may be because the factory where the production is not completely sterilized, resulting in the rapid reproduction of microorganisms in the production process, and the transportation process is not the best temperature control.

The reason for the excessive microbial standard of the beverage may be that the beverage does not pay attention to hygiene in the production process and does not do a good job of sterilization and disinfection.

The microorganisms of the drink exceed the standard by more than ten times, and it is very likely that the sterilization work is not done well when the beverage is manufactured, resulting in excessive microorganisms!

A DCW hypochlorous acid generator can be installed, which uses salt and water electrolysis to produce degradable hypochlorous acid that is non-toxic, non-residue and non-corrosive. Hypochlorous acid has good oxidation, can quickly and broad-spectrum kill all kinds of bacteria and microorganisms, use this degradable hypochlorous acid to sterilize production water, raw material soaking sterilization, space spray sterilization, equipment wiping sterilization, etc., suitable for all aspects of the enterprise that need to be disinfected and sterilized, and can completely solve the problem of excessive microorganisms.

From the perspective of the production process of food, the microorganisms in food exceed the standard, which can only be due to the following reasons. 1. The number of microorganisms in the raw materials is excessive. It cannot be completely killed during the production process.

2. Pollution in the production process. Such as the workshop environment, production equipment, the hygiene of production operators, the protection of semi-finished products in the workshop or during the movement of the factory, etc. 3. Incomplete sterilization.

If the sterilization temperature is too low, the time is too short, and the secondary pollution is caused after sterilization. 4. Contamination of packaging. The packaging is not cleaned and disinfected before packaging, or the cleaning and disinfection is not strict.

5. Pollution from storage and transportation. Storage and transportation environments and conditions cannot be closed, sterile, or cold. It is necessary to inspect and analyze each step (process) in the production process to see which step is the problem.

Find out what's wrong and then prescribe the right treatment.

A large part of the microbial exceedance in food production is caused by secondary pollution. A DCW hypochlorous acid generator can be installed, and the hypochlorous acid sterilization solution produced by this equipment can be used to sterilize all aspects of the production process, such as soaking sterilization with production water, tools and tools and spray sterilization in the workshop (without personnel evacuation), so as to completely cut off the re-contamination of bacteria in the food processing process. This DCW hypochlorous acid is completely degraded after sterilization, because only salt and water are used as raw materials, which is non-toxic, non-residue, non-corrosive, and harmless to the human body.

There are many reasons for the excessive microorganisms in food, and the reasons for different processed foods are also different, but in principle, they cannot be separated from the following two categories.

Take, for example, deli food processing.

One is external factors, such as: production environment (workshop hygiene, operator hygiene, mechanical equipment hygiene, transport equipment sanitation hail, etc.), storage environment (this is actually a secondary pollution problem, such as: warehouse hygiene, storage equipment hygiene, but also including the warehouse transport friends fan management personnel to regenerate).

The second is the characteristic factor of the food itself, which is mainly due to incomplete sterilization in the production process, or the introduction of miscellaneous bacteria (such as fermented food).

Different foods have different main reasons, but they cannot be separated from the above two types of reasons, so it is necessary to find out the specific reasons for specific foods. Above,

Foodborne illness caused by pathogenic microorganisms and toxins is the most important threat to food safety. Secondly, they feed on soil, water, dust floating in the air, gastrointestinal tract, nasopharynx, and ** excreta containing microorganisms. Parasites and insects that live in their natural environment are the main causes.

They may contaminate food directly or indirectly through other means. If animals and plants are infected and become ill, food made from animals and plants will also contain a large amount of biological hazards.

Foodborne illnesses caused by pathogenic microorganisms and toxins are the most important threats to food safety. secondly, eat soil containing microorganisms, water bodies, dust floating in the air, gastrointestinal tract of people and animals, nasopharynx and excrement of **; Parasites and insects that live in the natural environment are the main causes.

They either contaminate food directly or indirectly through other means. If animals and plants are infected and diseased, the food processed from such animals and plants will also contain a large number of biological harmful substances.

Due to the failure of food production enterprises to control the quality of products well in the production process, pay attention to hygiene in the production process, or the product has been circulating in the market for too long, resulting in bacterial infection of the product, the production of microorganisms and bacteria, pathogenic microorganisms and foodborne diseases caused by toxins are a threat to food safety.

At present, many large-scale production enterprises choose the sterilization and disinfection process suitable for the characteristics of the product itself, and the traditional sterilization is pasteurization, high-temperature boiler sterilization and so on. The mainstream food sterilization method at home and abroad is: electron beam irradiation and gamma ray irradiation sterilization process, irradiation treatment refers to the use of electromagnetic waves generated by electromagnetic radiation to kill microorganisms on the surface of the substance. Irradiation treatment will not cause food contamination, and the consumption of irradiated food has no adverse effects on growth, reproduction and lifespan, and is not carcinogenic, teratogenic and mutagenic. Electron accelerator irradiation is a green sterilization method, without adding any chemicals, no pollution, no residue, zero addition, safe, convenient, the principle is to use the electron beam generated by high voltage electricity for sterilization, will not produce any radiation residue;

The main uses of irradiation processing: sterilization, disinfection, insecticide, preservation, improve the quality of products, extend the shelf life of products, supermarket shelf life, mildew and insect prevention, vegetable and fruit preservation, inhibit seed germination, polymer material modification, etc., the application field is very wide, benefiting many enterprises, bringing value-added services to enterprise producers and improving corporate profits.

1.Irradiation sterilization and insecticide of food and condiments.

2.Irradiation sterilization of disposable medical devices.

3.Irradiation sterilization of drugs.

4.Irradiation disinfection of cosmetics.

5.Irradiation sterilization of health care products.

6.Irradiation of packaging materials.

7.Frozen meat is irradiated and sterilized.

8.Export toys and handmade products are irradiated and sterilized.

9.Pesticide residues and preservative degradation.

10.Food irradiation preservation.

11.Irradiation mutagenesis breeding.

12.Crystal, jewelry irradiation coloring.

13.Irradiation modification of polymer materials.

14.Irradiation sterilization of daily chemical products.

15.Irradiation disinfection of food and pharmaceutical grade packaging materials.

16.Irradiation sterilization and preservation of aquatic products.

17.Dried seafood, seafood irradiation, sterilization and preservation.

18.Spices and condiments are irradiated and sterilized.

19.Irradiation sterilization of animal feed.

20.Irradiation disinfection of enzyme products and biological products.

21.Irradiation sterilization of protein powder.

22.Irradiation dose confirmation technical services.

23.Irradiation dose distribution testing technical services.

Excessive microorganisms in drinks may cause gastrointestinal discomfort and diarrhea. Abdominal pain and other symptoms are harmful to the human body!

It may cause damage to the human stomach and intestines, cause gastrointestinal disorders, cause diarrhea or dysentery, and harm the body.

It will cause harm to our body, there will be some diseases caused by microorganisms, and serious ones may cause death and endanger the survival of human beings.

It can affect the balance of microflora in the human body, cause allergies, and some can even cause poisoning.

Humidity has a lot to do with it. Irradiation sterilization is recommended.

This test found that the use of food additives in the samples mainly had the following problems: 1

I don't know if your over-standard food is produced online or the finished products that have been put on the shelves exceed the standard, or expired food?

It is mainly caused by microbial contamination during the production process.

The production process includes raw material handling process, production processing process, and packaging process. If there is a large number of microorganisms in the raw celery, it may be carried into the subsequent processing process and remain in the product. Microbial contamination in the production process is the most likely, mainly in the production and processing equipment, pipelines, valves, etc., and the production environment.

Equipment, pipelines, valves, etc. should be strictly disinfected and sterilized before production and processing, if this aspect is not strict, it is most likely to cause product microorganisms to exceed the standard. The hygiene of the environment is also crucial, such as workshop hygiene, workshop air cleanliness, etc. Whether the packaging has been sterilized before use is also an important factor to ensure the microbiological indicators of the product.

If the packaging is contaminated with microorganisms, even if the product has been strictly sterilized before packaging, the microbiological indicators of the product cannot be guaranteed.

The storage and transportation process of the product after leaving the factory is also related. If the temperature during storage, transportation and sales is too high, it will also cause a large number of microorganisms remaining in the product belt group, resulting in excessive microorganisms during the shelf life.