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Hey, everyone! Have you ever wondered how those delicious salted duck eggs in supermarkets can be so salty and fragrant while ensuring safety? The answer lies in an often overlooked but super important link - disinfection! Today we will talk about the "invisible guard" in food processing plants - chlorine dioxide disinfectant .
Take the salted duck egg processing factory for example, there are many tricks involved. If the bottom of the salting pool is not cleaned for a long time, it will be a "luxury resort" for bacteria, and bad guys such as E. coli and Salmonella will multiply wildly. In addition, if the water temperature and pH value are not well controlled during disinfection, the disinfection effect will be greatly reduced, not to mention that if the transportation tools are not disinfected, cross infection will ruin a batch of good duck eggs in minutes.
There are three core disinfection steps to keep in mind in the salted duck egg processing factory:
1. Regularly clean the bottom of the pickling pool and pickling tools.
・2. Accurately control the water temperature and pH value during pickling.
・3. Strengthen the disinfection management of transportation tools and personnel.
A complete disinfection system is adopted to protect the quality of duck eggs from transportation to production.
At this time, chlorine dioxide disinfectant is like a superhero! In the United States, from farms on the West Coast to food factories on the East Coast, more and more food processing companies are crazy about "recommending" it. Why is it so popular? First of all, this guy has a strong sterilization ability! It can quickly kill those nasty bacteria mentioned just now, and even super-tenacious microorganisms such as spores are no match. The sterilization efficiency is much higher than that of traditional disinfectants.
Moreover, chlorine dioxide disinfectant is particularly "considerate". It will not react with organic matter in food to produce carcinogens, and it is extremely safe. In the processing of salted duck eggs, whether it is cleaning the pickling pool or disinfecting the transportation tools, it can be of great use. It is not difficult to use. Dilute it according to the proportion, and use spraying or soaking to give the processing environment a "big cleanup".
However, even the best things have to be used in the right way. When using chlorine dioxide disinfectant, you must accurately control the concentration. Too high a concentration may leave residue, and too low a concentration may not kill bacteria. You must wear protective equipment when operating to protect yourself. Also, don't mix it with other disinfectants. Be careful of producing toxic gases, which will cause big trouble !
Next time you peel a salted duck egg or enjoy other delicious processed foods, don't forget the chlorine dioxide disinfectant that silently protects food safety. If you also work in the food industry or are interested in food safety, you might as well learn more about it, which may bring new inspiration to your work!
At three o'clock in the morning, workers at a food factory in the Midwest of the United States were still manually dismantling pipes and moving equipment, and the noise of high-pressure water guns cut through the night sky - this is the norm in traditional food factories.
As temperatures rise, American food processing plants are facing a severe challenge - mold contamination. These microorganisms with a diameter of less than 1 mm can contaminate 10 square feet of equipment surface (about 0.9㎡) within 24 hours, and some molds can even produce carcinogens such as aflatoxin.
Hey, everyone! Have you ever wondered how those delicious salted duck eggs in supermarkets can be so salty and fragrant while ensuring safety? The answer lies in an often overlooked but super important link - disinfection! Today we will talk about the "invisible guard" in food processing plants - chlorine dioxide disinfectant .
Hey, fellow food lovers and life explorers! When we enjoy those mouth-watering pickles in the supermarket, have you ever thought about how they can stay on the shelves safely for a long time while maintaining their deliciousness? The answer lies in an often overlooked but crucial link - disinfection! Today, let's talk about the "invisible guard" in the food processing factory that silently protects the safety of our dining tables - chlorine dioxide disinfectant .
In the batching workshop of a meat processing plant in California, once the intelligent weighing system detects the raw material packaging, the IoT device equipped with machine vision will automatically collect data. In the real-time data stream on the quality monitoring platform, any illegal addition behavior will trigger the AI early warning system to ensure food safety.
In the food processing industry, AB agent is a commonly used disinfectant and cleaning agent that can effectively remove dirt on equipment. However, many food factories often encounter problems such as pungent odor and cleaning residue when using AB agent, which affects the health of workers and food quality.
In the field of food production, health and safety are always the "Sword of Damocles" hanging over our heads. Workshop disinfection, as a key link in food safety, cannot be sloppy. Chlorine dioxide (ClO₂), as the "hexagonal warrior" of food factory disinfection, can efficiently solve workshop hygiene problems through fumigation. The following is a professional operation guide to help you create a sterile production environment.
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