Sterilization and disinfection is guaranteed during the production of flour products

Since the Shanghai Stained Taro incident, the health problems caused by the old-fashioned gimmicks have been reflected and complained in many places in the country recently. The old-fashioned taro poisoning incidents in Shandong have caused the food safety of Shantou to re-enter people's sight.

Shantou has a long history in China, but the history of industrialized production of steamed bread is still very young. The sterilization and sterilization in the production and processing of Shantou has just started.

It is understood that during the production and storage process, Shantou is highly nutritious and has a large water content, which is easily degraded by the action of bacteria and mold. Especially in the environment of high temperature and high humidity, the edible value will be lost due to deterioration within 16 hours . Causes waste and is prone to food poisoning.

The storage experiment also proved that the sensory quality deterioration occurred when the total number of colonies of steamed bread exceeded 106 cfu/g ; the results of market steamed bread test showed that the total number of commercial taro colonies was between 800-5000 cfu/g . At the same time, the cause of the deterioration of the steamed bread is bacteria and mold, which has a great relationship with the temperature and humidity of storage.

Therefore, for Shantou manufacturers, a set of effective disinfection and sterilization measures is the key to ensuring food safety of Shantou.

There are many types of sterilization technologies on the market, and the functions are different. The taro is a kind of food that is directly eaten. The traditional method of disinfection such as drug spraying is obviously not applicable, and it often brings secondary pollution.

In the market, it is found that Shantou manufacturers are actively seeking new disinfection and sterilization technologies to improve the shelf life and safety of their steamed bread. Some manufacturers have targeted the dynamic disinfection technology of NICOLER , which has attracted the attention of the industry in recent years and is favored by various food companies .

It is reported that the dynamic disinfection and sterilization technology ( NICOLER ) does not cause any harm to the human body, and makes up for the defects of disinfection and sterilization in the past. It not only kills bacteria and raspberry bacteria in the air, but also has a bactericidal effect on the spontaneous bacteria (metabolism) of workers, and has no pollution to food.

According to the test results, the NICOLER dynamic disinfection machine has a sterilization rate of ≥ 99.9% , which keeps the room “sterile and dust-free”; after 60 minutes of work , the air-set bacteria in the workshop is ≤ 10 CFU/ dish • 30MIN , and the airborne bacteria ≤ 200 a / m ³, air cleanliness level ≥ 300000 level, equivalent to ISO08 level, in line with corporate standards and national standards. At present, this technology is widely used in the cooling, filling and insourcing workshops of food enterprises.

It is reported that the country has formulated the "Stale of Wheat Flour" standard, standardized the raw materials of Shantou, and advocated the use of yeast as the raw material for fermentation. At the same time, the state banned the whitening agent. The introduction of these management measures shows that the state attaches importance to the food safety of Shantou. . Many people in the industry believe that it is imperative to implement QS in Shantou. In the future, the health indicators produced by Shantou will be more stringent. Only companies with strict and standardized disinfection and sterilization technologies can stand up.