Workshop air disinfection In the food production process, the air quality in the workshop has a crucial impact on the hygiene and safety of food. Airborne contaminants such as microorganisms, dust, and harmful gases can not only contaminate food, but can also cause food safety concerns. Therefore, effective disinfection of the space environment of food production workshops and reduction of air pollution are important links to ensure food safety. 1. Air pollution in food production workshops The air pollution in food production workshops is mainly in two aspects:
1. Pollutants such as microorganisms and dust generated in the production process, such as workshop equipment operation, personnel movement and raw material processing;
2. Pollutants brought into the workshop by the external environment, such as dust and harmful gases in the air. These contaminants not only contaminate food, but can also be a health hazard to employees.
Second, the method of disinfection of the space environment of the food production workshop.
In order to reduce air pollution in food production workshops, effective disinfection methods must be employed. Here are some commonly used disinfection methods:
1.Ultraviolet disinfection.
Ultraviolet disinfection is a common disinfection method, the principle of which is to use the energy of ultraviolet photons to destroy the DNA structure of microorganisms, so that they lose their ability to reproduce to achieve the purpose of disinfection. Ultraviolet disinfection has the advantages of simple operation, low cost and no residue, but it also has the disadvantages of incomplete disinfection and ineffectiveness against some bacteria.
2.Ozone disinfection.
Ozone is a strong oxidizing agent that has the effect of sterilization and disinfection. Ozone disinfection has the characteristics of broad-spectrum sterilization, fast and efficient, but at the same time, it also has certain safety hazards and irritation to the human body. Therefore, when using ozone disinfection, it is necessary to strictly control the concentration and time, and ensure good ventilation in the workshop.
3.Chemical disinfection.
Chemical disinfection refers to the use of chemicals to disinfect the workshop environment. Commonly used chemical agent hydrogen peroxide silver ion disinfectant Oak-Tex. Chemical disinfection has the advantages of wide sterilization spectrum and good disinfection effect.
4.Physical disinfection.
In addition to chemical methods, physical methods can also be used to disinfect the workshop environment, such as high temperature, ultraviolet irradiation, ultrasonic, etc. These methods mainly destroy the structure of microorganisms or kill microorganisms by physical means, which have the advantages of environmental protection, safety and high efficiency, but also have the disadvantages of high equipment cost and complex operation.
3. Measures to reduce air pollution in food production workshops.
In addition to effective disinfection methods, the following measures are needed to reduce air pollution in food production workshops:
1.Strengthen the ventilation of the workshop.
Good ventilation can effectively reduce the number of microorganisms and dust in the workshop. Therefore, it is necessary to regularly open windows for ventilation or use professional ventilation equipment for ventilation during food production. At the same time, ventilation equipment also needs to be cleaned and disinfected regularly to ensure its normal operation and use.
2.Control the temperature and humidity of the workshop.
The temperature and humidity in the workshop have an important impact on the growth and reproduction of microorganisms. Temperatures and humidity that are too high or too low can promote the growth and reproduction of microorganisms. Therefore, it is necessary to control the temperature and humidity of the workshop within the appropriate range and adjust it according to the production needs. At the same time, the workshop needs to be cleaned and maintained regularly to ensure that it is in good hygienic condition.