How do small and medium-sized food companies solve the sterilization problem in the production process?

Cooked food refers to cooked cooked meat for sale. It is a dish made from processed or water-treated raw materials, prepared with marinated marinade, red oil, grilled, fried, etc. Cooked food is not only delicious but also convenient. Many working people feel that it is very troublesome to buy food and cook, and they will choose to buy some cooked food, which saves time and tastes good.

However, this is the cooked food that we eat regularly every day, and some security problems have recently occurred. Since August 11, a number of suspected food poisoning incidents have occurred in many residents of Mabang Town, Gaoyou City, Jiangsu Province. It is reported that about 100 people have experienced cases of vomiting and diarrhea and stomach aches. Initial investigations revealed that the suspected poisoning incident was triggered by a “chicken” sold in a deli in the town selling braised pork and grilled food. When the report came out, it caused widespread concern. We can’t help but ask, is the cooked food still dare to eat? Can you still eat?

In fact, many cooked food manufacturers' products are still trustworthy. Whether it is packaging or ready-to-sell cooked food, the health department will conduct regular or irregular inspections. The state is paying more and more attention to food safety issues, but why is it more frequent? Is there some incident in which many people have been poisoned by eating cooked food? What is the problem?

The production and processing of cooked foods requires many steps. From the purchase of raw materials to the delivery of products, it is a complicated process. However, the more complicated the production process, the more likely it is that the disinfection is not in place and the sterilization is not thorough enough. High-quality raw materials, sophisticated processing technology, exquisite packaging, competitive prices, and no disinfection and sterilization of the production process are important. No matter where the disinfection is not complete, it is fatal for cooked food production. . Therefore, the problem of cooked food safety is actually the problem of incomplete sterilization of the production process.

The processing of cooked food is different from other foods. The cooked food is complex and can be eaten directly. Studies have shown that cooked food is more likely to breed bacteria than raw food. If it is cooked in vacuum, the growth rate of bacteria is slower, but those Cooked food sold directly in shopping malls and supermarkets, exposed to the air, bacteria grow extremely fast.

Many large-scale cooked food processing enterprises pay great attention to the problem of disinfection and sterilization in the production process. With the advanced disinfection equipment and technology, the quality can be guaranteed. However, the cost is relatively high, and some small and medium-sized enterprises are beyond reach.

So how can SMEs do the sterilization and disinfection of cooked foods with limited capacity?

NICOLER dynamic sterilization technology solves this problem very well. NICOLER dynamic sterilization technology is a widely used disinfection technology in recent years. It is mainly used for packaging, cooling and filling of food enterprises. NICOLER air disinfection machine is also called "food dynamic sterilization machine". Compared with other similar products or alternative disinfection products, the cost is relatively low, and the sterilization effect is better. The method of using the machine is very simple. When the worker goes to work, the machine is turned on, the process is not turned off, and the worker is continuously shut down and the worker is shut down synchronously after work. Dynamic sterilization is extremely important for the processing of cooked food. Dynamic sterilization can be applied to complex and lengthy processing. It is more continuous than the original static disinfection method, and can be sterilized in details. The principle of sterilization and disinfection is: through the special pulse signal, the reactor of NICOLER generates a reverse electric effect, generating a large number of sterilization factors, and the entire sterilization process takes only 0.1 second, so that the environment of the production workshop is maintained in a relatively "sterile dust-free" state. . When disinfecting the workshop, people can work in the workshop at the same time without any harm to the human body.

After repeated tests, it is shown that after a “NICOLER dynamic sterilizer” is opened in a 45-square-meter inner packaging room or a filling workshop, the air-set bacteria in the workshop is ≤15 CFU/dish •30 minutes, and the airborne bacteria ≤800 / cubic meters, air cleanliness ≥ 300,000, equipment life is 15 years, power consumption is 200w / h, you can achieve the "side work, disinfection" synchronization concept, is a real low cost "Aseptic clean room" can be widely used in small and medium-sized cooked food processing enterprises and supermarkets to sell cooked food.

Sterilization is the key to the production and sale of cooked food. Dynamic sterilization is carried out using NICOLER dynamic sterilization technology, allowing consumers to eat the cooked food. The quality of the cooked food can better maintain the image of a cooked food brand. The selection of disinfection methods and disinfection techniques is important for both cooked and sold merchants.