Application of chlorine dioxide sterilization trea

Application of chlorine dioxide sterilization treatment technology in meat inner package

from long-term production practice, it can be seen that microbial pollution electronic universal tensile machine can be used as an experimental project, and dyeing is the main factor affecting meat quality. Therefore, in the process of animal slaughtering, meat processing and circulation, the role of lubricating oil is mainly to ensure the better operation of equipment. Only by mastering advanced technology and strictly implementing operating procedures can we ensure the safety and health of products. The hot fresh meat that people usually buy in the farmers' market is slaughtered in the early morning and listed in the early morning, or processed at room temperature for a long time, benefiting from the rising prosperity of the downstream new energy vehicle industry, storage, transportation and sales. This will inevitably lead to the massive growth and reproduction of microorganisms, resulting in the pollution of processing, storage, transportation and sales. Therefore, in order to ensure the safety and health of meat products, great attention must be paid to the bacterial pollution of retail edible meat. The microorganisms in retail meat products are mostly derived from the primitive bacteria that pollute the carcass surface after slaughtering. Therefore, killing and inhibiting the bacterial pollution on the carcass surface of livestock and poultry is of great significance to ensure the quality of post market meat products

in addition to adopting advanced slaughtering and processing technology, there are many methods to kill bacteria on the surface of meat, but it is nothing more than using spray method to spray contact bactericide on the carcass surface during the cooling process, so as to kill all kinds of bacteria and prevent pollution. The bactericide sprayed is generally 50 ×～ two hundred × Hypochlorous acid or aqueous chlorine dioxide. The main problem of using contact chlorides for sterilization is that these chlorides will react with meat to produce organic derivatives of chlorine, such as chlorinated aliphatic compounds and aromatic chlorides. These chlorinated derivatives are harmful to human body, especially halogenated methane, which is a carcinogen with great danger. At the bactericidal concentration, chlorine dioxide also reacts with meat components, which can produce a small amount of detectable organic chlorine compounds. Therefore, it is very necessary to reduce the use of chlorine dioxide

according to K · s · Barta, spraying low concentration aqueous chlorine dioxide on the carcass of meat animals can completely prevent the attachment of spoilage bacteria and inhibit the growth and reproduction of such bacteria on the meat substrate. The concentration of chlorine dioxide is 1/100 of the previous customary dosage, but the prerequisite is that during the slaughtering operation and other cooling processes, the whole body spraying agent should be carried out at the same time as the pollution effect occurs, that is, the spraying must be carried out in time. With such a low concentration, chlorine dioxide residues and organochlorine compounds formed by reaction with meat components can not be detected in meat

the implementation method is: at the processing site, use ordinary devices to prepare chlorine dioxide, and then use potable water to configure the concentration to be 0.04 ×～ 1.0 Ningbo Institute of materials Chunlei talent project and other support × Solution of (at 0.1 × Most suitable), spray the carcass with this solution. The key of this method is that the solution spraying must be carried out at the same time as the polluting operations (peeling and blasting). The next step is to spray the carcass intermittently with chlorine dioxide solution during the cooling process. Generally, the longest total spraying time is 30 minutes in the whole cooling cycle

in the process of commodity circulation after anti-corrosion treatment, there may be major pollution problems. For example, livestock carcasses will be exposed to a large number of corrupt microorganisms during transportation and loading and unloading operations. Therefore, chlorine dioxide solution should be sprayed no matter in any polluted environment

in order to test the existence of bacteria after spraying chlorine dioxide solution on meat, someone made the following tests: under sterile conditions, take the middle part of the freshly killed beef thigh, cut it into diced beef (about 1.0 g), and put it into different concentrations (0, trace, 0.1 × ， zero point five ×， five ×， ten ×， fifty × And 100 ×） Chlorine dioxide aqueous solution. Add the Spoilage Bacterium hydrophilis a to the diced beef and incubate it at 37 ℃ for 4 days. The test results are as follows:

at the concentration of chlorine dioxide 5 × Above, the bacterial mucus on the surface of beef dice treated with solution did not expand at all; zero point one × And 0.5 × In case, the front edge of bacterial mucus is limited to 1 ~ 2 mm at the peripheral edge of beef dice; While the trace concentration and bacterial mucus expansion front of untreated beef dice were more than 1 cm

the test results show that low concentration of chlorine dioxide can still greatly inhibit the production and reproduction of bacteria