Mold is a common, recalcitrant microorganism in the food industry that is often difficult to control optimally. For more than ten years, Runlian has helped many food companies solve the problem of mold pollution, and has rich experience in treatment. Mold treatment programs for food workshops can be provided.
The presence of mold is a serious threat in the food production process. These microorganisms not only affect the quality and safety of food, but can also pose a health hazard to consumers. Here are some of the main hazards of mold to food businesses:
1.Food spoilage: The growth of mold on food can lead to the spoilage of food products. They break down the ingredients of the food, producing undesirable smells and tastes that make the food unfit for consumption.
2.Produces toxins: These toxins are harmful to humans and can cause food poisoning or other health problems if ingested.
3.Affect brand image: The presence of mold can damage a company's brand image. If consumers find mold in their food, they may question the quality and hygiene standards of their products.
4.Economic losses: Mold contamination can lead to a large amount of product loss, resulting in financial losses. In addition, dealing with mold contamination issues and resuming production can be costly.
In the food manufacturing environment, microbial (especially mold) contamination is the main cause of secondary contamination of products. To solve the problem of mold contamination, we must first understand what are the factors that cause mold contamination in food factories, so that we can find the right mold solution for ourselves.
Mold spores can float in the air and spread through the movement of air, so when mold contamination is found in the finished food or a certain link, it is possible that other related links are also contaminated.
However, in the actual disinfection operation, due to factors such as fluke psychology, insufficient communication and coordination with various departments, or insufficient sense of responsibility of on-site operators, the one-time thorough disinfection was not achieved, leaving a blind spot for disinfection, resulting in subsequent repeated contamination and disinfection failure.
"Thorough disinfection" seems to be very easy to do, but from our long-term experience, many food companies have not completed the disinfection work at one time for various reasons, even if the disinfection of blind spots has been made up in the follow-up, but it has been unable to achieve the goal of "complete disinfection".
It is necessary to pay enough attention to the disinfection work, and planning and communication should be done before disinfection. Of course, there are many other reasons that affect the final effect, such as the wrong equipment selection during air disinfection, the formulation of disinfection frequency, etc.
The following are the main links that cause mold contamination in food workshops
In the food production process, mold contamination can occur at multiple stages. Here are some of the main contamination links:
Ingredients:If raw materials are contaminated during harvesting, storage, or transportation, mold can grow in the raw materials and bring them into the production floor.
Processing Equipment:Food processing equipment, especially if left uncleaned for a long time, can be a place for mold to grow.
Packing Materials:Packaging materials can also carry mold into the production floor if they are not stored properly or are contaminated.
Environment:High humidity and inappropriate temperature conditions in the production hall can provide a suitable environment for mold to grow.
Food factories should be suitable for the special requirements of specific food varieties in terms of structural design according to the needs of specific production products. The production workshop space is suitable for the production scale, and the workshop space is convenient for production operation, maintenance and cleaning, and does not form cross-contamination. The materials used are non-toxic, odorless, durable, and easy to clean and disinfect. The potential risk of contamination from the environment to food production should be considered and appropriate measures should be taken to minimize it. The plant area should be reasonably laid out, and each functional area should be clearly divided, and there should be appropriate separation or separation measures to prevent cross-contamination.
At the same time, food factories should also choose the appropriate way to disinfect the space environment of the food workshop that can completely kill mold.
Runlian Life Sciences' solution for mold in food workshop space is: Norford food-grade fungicide with Orpheum LIU intelligent workshop disinfection system, which can replace traditional disinfection and solve various microbial contamination problems in food workshops, with the main advantages including:
1. Strong sterilization: quickly kill a variety of environmental microorganisms including mold, yeast and spores, and inhibit the growth and reproduction of microorganisms
2. Man-machine coexistence, safe and environmentally friendly: colorless and odorless, friendly to personnel and equipment, and residual water and oxygen;
3. Intelligent control: a variety of spraying methods, the disinfection frequency and disinfection time can be set according to the actual production process
4. Good diffusion: the average dry fog particle size is less than 10 microns, and the disinfection area is covered in all directions without dead angles
5. Simple and convenient operation: simple installation, easy maintenance, economical.
Novo hydrogen peroxide fungicide has the characteristics of colorless and odorless, no foaming, and completely soluble in water, which also ensures the safety and pollution-free use of Novo disinfectant by enterprises, and ensures that food will not be affected by discoloration and taste. Broad-spectrum sterilization effect, able to kill a variety of microorganisms that cause food spoilage. Originated from Europe, Norford meets the requirements and safety certifications of the European Union, and has been tested by the most authoritative institutions in China, fully meeting the requirements of HACCP and the national food safety law.
Runlian Life Sciences, focusing on disinfection for 15 years, has solutions for all kinds of pathogenic bacteria in the food workshop, which can effectively solve mold pollution, total number of colonies exceeding the standard, Salmonella exceeding the standard, Escherichia coli exceeding the standard, Pseudomonas aeruginosa exceeding the standard, etc., Runlian not only has disinfectant, but also disinfection equipment suitable in various environments, with rich experience in disinfection means and treatment, which can solve various disinfection problems for food enterprises.