People to eat more and more attention to their own food, steamed stuffed buns, frozen water, and so on, and the use of ozone to kill food microorganisms control is the basis of health knowledge.
In recent years, ozone rapidly used in food processing industry, especially in the workshop air disinfection and sterilization, the effect is very significant; ozone disinfection of food raw materials, packaging containers, pipelines and equipment also made satisfactory results.
Ozone is a strong oxidant, sterilization process belongs to the biochemical oxidation, sterilization principle is: oxidative decomposition of glucose metabolism of bacteria within the required enzymes, so that bacteria inactivation of death; cell membrane permeability, invades a cell membrane, used for outer membrane lipoprotein and internal lipopolysaccharide, make bacterial generation permeability distortion, dissolve dead; direct interaction with viruses and bacteria, destruction of their organelles and DNA, RNA, and the metabolism of bacteria have been destroyed, resulting in his death. Ozone sterilization is bacteriolytic, thorough sterilization, but also has very strong mildew, fishy odor, odor function. Ozone can quickly diffuse into the whole sterilization space, no dead ends, and soon to be decomposed and combined into oxygen molecules, there is no residue, it is pollution-free environment-friendly sterilization agent.
With ozone space disinfection effect at room temperature 15 degrees C, humidity 73%, ozone concentration at 0.08-0.6ppm for 30 minutes in the air, can kill 99.99% of Staphylococcus albus; ozone on Escherichia coli killing rate was 100%; of Staphylococcus aureus killing rate was 95.9%; the killing of Pseudomonas aeruginosa the rate is 89.8%; the ozone effect of 5.5 milligrams per cubic meter of 45 minutes, the 100 ml plastic bottle drops with Bacillus subtilis 100% killing; in 1 cubic meters per hour, open test cabinet, 500 mg of the ozone generator in the air for 60 minutes, the killing rate of Bacillus subtilis 99.95% when using ozone concentration 13.6mg/m; fand 30 minutes to destroy 99.99% hepatitis B surface antigen.
Food needs after fermentation, brewing, processing, filling, sealing and packaging a series of production process, in the past only pay attention to food contents and the sterilization of packaging container irrigation, mainly heating sterilization, chemical fumigation and ultraviolet irradiation on ambient air sterilization of traditional practices, the method of sterilization, there are sterilization is not complete, there is a corner, workload is big, chemical residue pollution, odor and other defects. And for from air pollution to be despised, the processing of food in cooling, packing and other steps again contamination, has been studied 2000 kinds of food deterioration, deterioration of reason bacterium, 90% of the pollution source is existed in some form of airborne microorganisms, resulting in food production, strictly control the bacteria exceeded is the primary concern of the food processing industry.
Ozone on almost all bacteria, mold, fungi and protozoa, oocysts are apparent effect of inactivation, and can destroy botulinum toxin. Ozone sterilization rate is extremely fast, is 300 ~ 600 times of chlorine, UV 3000 times. The high redox potential of ozone determines its application in oxidation, decolorization, removal of taste and preservation. Ozone dissolved in water, disinfection water to human body harmful substances, such as iron, manganese, chromium, lead, oxide etc., decomposition of organic matter and algae.
China is now implementing the QS quality and safety certification of the food industry, emphasizing the safety of food. The air sterilization in food production and packaging workshop is the key control point, which will be highly valued by the food production plant, for example, the space sterilization process of the workshop, the use of advanced ozone sterilization equipment. China's food to participate in international competition, it is necessary to improve the quality of health, improve food safety and quality assurance system, to achieve the HACCP standard, ozone will play a strong role. |
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