Pastries are rich in nutrients, variety, and convenient to eat, so they are very popular among consumers. But cakes are susceptible to microbial spoilage, which is a common problem faced by many food companies. Laparoscopy Pack,Laparoscopy Surgical Pack,Disposable Laparoscopy Pack,Disposable Medical Laparotomy Pack Xinxiang Huaxi Sanitary Materials Co., Ltd. , https://www.huaximedical.com
Mr. Jiang Liming, deputy general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., specializing in food sterilization technology and equipment development, believes that only by controlling the sanitary environment of the entire production process can it effectively prevent microbial contamination and ensure the sanitary quality of cakes.
With the increasingly strict regulations and the continuous improvement of consumers' requirements for food safety and quality, the pressure faced by pastry companies is also increasing: the microbiological indicators of products must meet the legal standards, and the flavor of products must be loved by consumers. And the residual amount of exogenous additives such as food additives in the product cannot exceed the standard. Therefore, it is no longer feasible to rely solely on the excessive use of preservatives and the use of chemical fungicides to control the proliferation of microorganisms. It is easily found by law enforcement agencies and severely punished.
According to Mr. Jiang Liming, deputy general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., the existence of various adverse factors may cause microbial contamination of the cakes, which will adversely affect the sanitary quality of the cakes. These unhealthy factors include: 1. With the advancement of technology and the blending of food culture, the variety of cakes is increasingly rich, and the raw materials and production processes are not the same. 2. Many cakes are rich in protein, sugar, oil, water, vitamins and other nutrients, which is a good medium for microbial growth and reproduction. 3. Most of the pastries have a mixing process in the production process. Generally, several kinds of dry materials are used as a chelating agent for water and oil, and are processed by stirring, kneading, rolling or pouring. The cooking or baking method is matured. Some pastry making processes are more complicated than this. 4. Pastries have evolved from small-scale production in the family workshop to mass production and scale.
In the past, some pastry companies often looked for a cause from a certain aspect or a certain part after the product became odorous. The result was not satisfactory. There were two common results: one was to “press the gourd and scoopâ€, although The reason for the mildew and smell was found. In the next production process, according to the cause of the accident, the corresponding measures can be taken to solve the problem of mildew and odor; however, after a while, the product appeared again. Hygiene quality problems, the cause of product deterioration is another or several, and then according to previous analysis or measures, it can not solve new problems. Another result is that it can't solve the problem simply because there are many reasons for the deterioration of the product. It is difficult to eliminate all hidden dangers by analyzing and measures in one aspect.
Mr. Jiang Liming, deputy general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd. believes that in the production process of cakes, only the key points that cause hygiene quality problems and the corresponding whole-process hygiene control measures can effectively eliminate the harmful factors and improve the cakes. Hygienic quality. The content of the whole process of sanitary control measures shall be determined according to the actual situation of each pastry company. In general, at least the following aspects should be included -
First, we must use food materials that are clean, have a small number of microorganisms, and meet safety standards, and control the types and quantities of microorganisms from the source to reduce pressure and provide convenience for sanitary control such as sterilization. In general, white sugar and edible oil have been processed and refined in multiple processes, and all have relatively tight packaging, so the microbial indicators of these two raw materials can generally meet the standard requirements.
The raw materials such as flour, rice, and beans used in the production of cakes are all primary processed products or unprocessed agricultural products, and the packaging is simple. If the storage conditions are poor or the storage time is too long, these raw materials are highly susceptible to a large number of microorganisms. Moldy and degenerate, some microorganisms are still pathogenic bacteria, which will produce very toxic metabolites. The hygienic quality of such cakes made from raw materials such as rice, beans and other materials that have been seriously polluted by microorganisms is highly likely to be unqualified; even after high-temperature heating treatment such as baking or cooking, the total number of colonies of the final product will be Qualified, but some of the pathogenic microorganisms produce strong toxins that remain in the pastry and can cause toxicity to vital organs such as the kidneys, heart, and liver.
Therefore, in the production process of cakes, we must choose raw materials with good hygienic quality, and we must resolutely use raw materials that are mildewed, discolored and tasted to produce safe and healthy products.
Second, we must do a good job in the health work of production workers. Workers' heads, hands, feet, mouths, clothes, trousers, etc. may be contaminated with many bacteria. When workers enter the production workshop, they will also bring these bacteria into the workshop, and then contaminate the unpackaged cakes and the microbes that cause the cakes. The indicator is unqualified. Therefore, it is very important to do a good job in the health of workers.
According to Mr. Jiang Liming, deputy general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., before the workers enter the workshop, they can strengthen personal hygiene from such aspects: 1. The factory should set up a locker room, and the locker room should be clean and hygienic. Sanitation and other sanitation facilities. The location of the locker room is outside the gate of the production hall, but should not be far from the workshop. A buffer room should be set up between the locker room and the production workshop. An air disinfection device should be provided in the buffer room. 2. Workers put on sterilized clothes, pants, hats, shoes and other items in the locker room and put on a clean mask. 3. After washing the hands with the disinfectant, the hands are dried with a contactless induction dryer.
By adopting the above measures, the health status of workers can be effectively improved, and the pollution caused by the production staff on the cakes can be reduced.
Third, disinfect the production water. Except for a few varieties, most cakes use water as raw material in the production process, or use water to clean raw materials, equipment, tools, and packaging containers. Water used as a raw material enters the pastry product; water used as a cleaning agent is also likely to come into contact with the cake. If the two forms of water are not clean, then there will be contaminants and pastries. Therefore, the pastry company should sterilize all the production water to prevent microorganisms and other microorganisms from producing pollutants and products in the production water.
Fourth, the air in the production workshop and packaging workshop should be sterilized to prevent secondary pollution caused by air. At present, in the process of sterilizing air, several methods commonly used are ultraviolet rays, chemical fumigation and ozone sterilization. Although these methods have certain effects on air purification, they all have certain defects: 1. The ultraviolet sterilization distance is too short, and there is a dead angle. Since excessive ultraviolet light is harmful to human health, this method cannot be used in the case of human production. 2. Spraying with chemical drugs or fumigation, it has a strong killing effect on microorganisms. However, the shortcomings of this method are many: 1) Chemical drugs have strong gasification effects and are highly irritating, and can only be used in the case of unmanned production. 2) It is easy to cause secondary pollution, and chemical drugs will remain in the food, resulting in excessive residue. 3) Chemical disinfectants easily react with other organic substances to form carcinogens that are difficult to be degraded by the natural environment, which have a great adverse effect on the skin, nervous system, gastrointestinal tract and respiratory tract of operators. For a long time, operators are prone to toxicities. Occupational disease 3. Ozone has special effects on the killing of harmful bacteria, and can reduce the odor in the workshop, but it can only be carried out without any work in the workshop: because too much ozone is harmful to human health. In addition, excessive ozone can also cause strong oxidation and corrosion to food production equipment and tools.
The use of "food dynamic disinfection machine" for dynamic synchronous sterilization can achieve the purpose of "sterilization of air in the case of some people working", no harm to the health of production workers, and can effectively kill the air in the production workshop and packaging workshop. Microorganisms, eliminating the pollution of unclean air on pastries. The dynamic synchronous sterilization technology in food processing operation has matured. Food companies use the "food dynamic disinfection machine" to sterilize the workshop. Not only the sterilization effect is remarkable, but also the dust in the air can be purified, the shelf life of the food can be prolonged, and the cleanliness in the workshop can be improved. . For example, the food dynamic disinfection machine produced by Shanghai Kangjiu Environmental Protection Technology Co., Ltd. can dynamically synchronize the food production workshop and effectively improve the sanitary quality of the pastry.
It is also known that Kangjiu has successfully developed an automatic sensor hand sterilizer, which will construct a comprehensive system-wide solution in the fields of secondary air pollution and secondary infection of hand bacteria, effectively promoting the progress of China's food processing technology. .