Food mold Food factories are disinfected and shelf life extended.
There are many reasons for the disinfection of packaging bottles in the production process of canned food, involving the cleaning and disinfection of raw materials, incomplete disinfection of production equipment, washing raw materials, packaging materials, workshop environment, etc., as well as improper operation of food contact surfaces and canning processes. These reasons are analyzed in detail below.
1. Cleaning and disinfection of raw materials.
Cleaning is an important process in the process of pre-canning fruit. Cleaning not only removes dirt and dirt from the surface of the raw material, but also reduces microorganisms on the surface. If the raw materials are not thoroughly cleaned, disinfected and sterilized, it will lead to microbial contamination and cause rot and deterioration. Therefore, the cleaning and disinfection of raw materials cannot be ignored, especially the selection of rotten fruits, which plays an important role in the control of microorganisms.
2. The disinfection of production equipment, washing raw materials, packaging materials, and workshop environment is not thorough.
Production equipment: If the production equipment is not thoroughly disinfected, it is easy to breed bacteria, resulting in excessive microorganisms.
Rinsing raw water: If the rinsing raw water is unclean or contains harmful substances, it will contaminate canned food and affect its hygiene and safety.
Packaging materials: If packaging materials are not strictly sterilized and inspected, they can carry bacteria and other microorganisms that can contaminate canned food.
Workshop environment: If the workshop environment is not hygienic enough, such as improper control of temperature, humidity, air circulation, etc., it will also lead to microbial breeding and affect the hygiene and safety of canned food.
3. Improper operation of food contact surface and canning process.
For food contact surfaces, because the microorganisms on them multiply quickly, they should be cleaned frequently and disinfected in time. For sugar water with bacillus present, it is necessary to strengthen the cleaning and disinfection of the sugar water pipeline, because the residual bacillus in hot sugar water is often heat-resistant. If some enterprises use sugar water, they should pay more attention to the cleaning and disinfection of reuse pipes and reuse pools.
Improper operation during the canning process and exposure to contamination by microorganisms in the air (i.e., secondary contamination). This can include incomplete cleaning and sterilization of the bottle, or improper handling of the canning process that allows airborne microorganisms to enter the bottle.
To sum up, in order to ensure the hygiene and safety of canned food, the packaging bottles must be strictly sterilized during the production process. At the same time, it is also necessary to effectively monitor and manage other production links to ensure that each link meets health and safety standards.
In addition, the sterilization of packaging bottles is also crucial for the beverage industry. Microorganisms such as bacteria carried on the inner wall and cap of the bottle will rapidly multiply and grow due to the abundant nutrients after coming into contact with the drink, resulting in the spoilage of the drink. Therefore, in the beverage production process, the sterilization and disinfection of packaging bottles is also a very important link.
In general, in order to ensure the hygiene and safety of products, packaging bottles must be strictly sterilized and sterilized, whether in the canned food or beverage industry. At the same time, the entire production process needs to be fully monitored and managed to ensure that every step of the process meets health and safety standards.