1. Reasons for the excessive microbial standards of marinated meat:
1. The initial number of colonies of raw materials is high.
2. The hygiene control in the production and processing process is not strict, such as the cleaning and disinfection of packaging containers and utensils is not in place.
3. The product packaging is not tightly sealed or the storage and transportation conditions are improper.
4. Marinated meat is prone to spoilage during storage and sales.
5. The disinfection and sterilization of the production workshop is not thorough, the cross-contamination of raw and cooked materials occurs, and the sterilization and disinfection methods are incorrect.
Second, the treatment measures:
1. Use high-efficiency dynamic disinfectants to disinfect and sterilize production water.
2. Sterilize the container of marinated meat and ensure that the container is sealed.
3. Ensure that the storage and transportation environment is clean and hygienic to prevent pollution.
4. Thoroughly disinfect the production workshop, and ensure that raw and cooked materials are handled separately to avoid cross-contamination.
5. Use the correct sterilization and disinfection methods.
6. Regularly conduct microbial testing on marinated meat to ensure that the microbial content meets the standards.
7. If the microorganisms are found to exceed the standard, measures should be taken immediately, such as re-cleaning, disinfection, adjustment of production processes, etc., and ensure the safety of the product before selling.
If the above measures still cannot solve the problem of excessive microorganisms, it is recommended to consult the food safety regulatory department or experts for professional advice.
Pay attention to the daily food safety walk, and share more food safety knowledge!