There are many “micro-pollution sources” in food processing, and how to prevent food contamination is an important issue. As a kind of micro-polluting source, if it is not controlled, it will affect the length of the food warranty period. How to control mold-contaminated food?
Mr. Zhou, a specialist in disinfection and disinfection, believes that to control mold contamination, it is necessary to first understand the growth environment of mold and the conditions for contaminating food. On this basis, reasonable prevention and control measures can be proposed to improve the quality of food hygiene.

First, the growth environment of mold 1, the wall of the production workshop, relatively moist parts are prone to mold.
2. The pipelines and casings of the condensed water in the processing equipment are prone to mold growth.
3. The water vapor contained in the air is most likely to produce mold during condensation and liquefaction, such as the lowest temperature part in the workshop, including the ceiling, floor, equipment surface, wall surface and other low temperature parts.
4, the workshop can not guarantee normal gas, can not let the plant humidity in the case of 55%, easy to grow mold.
5, the workshop is hot and cold, easy to produce condensed water, easy to be affected by mold.
6. Equipment and refrigeration fans close to the wall are prone to condensate and are prone to mold.
7. The shop freezer door with relatively low temperature should be kept closed. If the doors of these lower temperature workshops are not closed, then the hot air coming from the side workshop will form a high humidity, which will form a liquefaction when the air is cooled, and it is easy to grow mold.
8, the workshop's air conditioning system, purification pipeline system, etc., itself is prone to mold.

Second, the growth habit of mold and mold growth and reproduction are closely related to water, temperature, substrate, ventilation and other conditions, for this reason, only to fully understand the growth habit of mold, in order to provide a theoretical basis for the next control of mold.
1. One of the main conditions for the growth and reproduction of water mold is that a certain amount of water must be maintained. When the water activity value in the food is 0.98, the mold is most likely to grow and multiply; when the water activity value falls below 0.93, the mold reproduction is inhibited. However, it still grows; when the water activity value is below 0.7, the reproduction of mold is truly inhibited, which can prevent the reproduction of the toxin-producing mold.
2, temperature and temperature have an important impact on the reproduction and production of mold, the optimum temperature of different types of mold is not the same, the most suitable temperature for most mold reproduction is 25 ~ 30 ° C, below 0 ° C or 30 Above °C, it is not possible to produce poison or reduce virulence. For example, the minimum propagation temperature range of Aspergillus flavus is 6-8 ° C, the highest propagation temperature is 44 ~ 46 ° C, and the optimum growth temperature is about 37 ° C. However, the temperature of production is not the same, slightly lower than the optimum temperature for growth. For example, the optimum temperature for producing Aspergillus flavus is 28-32 °C.
3. Food matrices are the same as other microbial growth and reproduction conditions. The growth of different food base molds is different. Generally speaking, nutrient-rich foods have a high possibility of mold growth, and natural matrices produce more than artificial medium. As well.

Third, the conditions of mold contaminated food 1, through the contamination of packaging materials, such as packaging or canned food packaging bags, packaging bottles, bottle caps, etc., if the sterilization is not thorough, the residual mycotoxin will directly contaminate the food.
2. Secondary pollution of mold in the air, such as molds in the air, bacteria contained in the ground dust when people walk, airborne bacteria or bacteria blown out in fresh air ducts.
3, the operator's own secondary pollution, such as hand disinfection is not complete, unclean clothing contact food.
4. Cross-infection of equipment and containers, such as equipment and containers are not thoroughly cleaned and disinfected, not regularly cleaned according to the prescribed procedures, improper use of disinfectant or insufficient dosage.

Fourth, mold control measures

1. First, keep the internal tools of the production workshop clean and hygienic, pay attention to strict sanitation cleaning and maintenance of some sanitary corners (one-time deep cleaning every half month): such as the back of the operating surface, ceiling, wall, cooling fan Sanitary cleaning, all the walls, ceilings, equipment, utensils, and surface of the surface should be rubbed twice with alcohol after cleaning. Pay special attention to cleaning the fins of the cooling fan and the air outlet of the air conditioner and the internal motor blades. This is an easy Neglected corners.
2, control the mold in the production workshop, first must control the temperature and humidity of the workshop, the temperature is below 24 degrees, the humidity is below 55%, because too high temperature and humidity will promote the growth of mold.
3. At the time of production, the NICOLER dynamic air disinfection equipment is used to disinfect the air. This equipment can disinfect the production workshop in the case of some people. The representative enterprise is Shanghai Kangjiu Environmental Protection Technology Co., Ltd., with a market share of 80%. At night, workers use ozone or ultraviolet light to disinfect the air after work, preventing the growth of bacteria in the air and adding to the daytime, which is harmful to the product, because a bacterium can multiply hundreds or even millions of bacteria in 24 hours.
4, before and after the shift, use 75% alcohol spray on the inner wall of the workshop, fan, sewer, case, hand, apron sleeve, pre-cooling and Kumen, quick-freezer door, packing room, and tool disinfection room. Disinfection, 75% alcohol spray on fans, walls and sewers every 2 hours in the class to kill mold.
5, the staff's overalls, locker room, etc., must be kept clean and hygienic, regular cleaning and UV or ozone sterilization for more than 30 minutes to prevent artificial cross-contamination of mold (can not be sterilized in some cases).
6, to ensure the normal operation of the fan in the workshop, to ensure that the air inside the workshop can meet the required indicators, the degree of air conditioning ventilation directly affects the production of mold. If the workshop can ensure that air containing a lot of water is discharged from the workshop in time, the possibility of mold may be greatly reduced. According to Mr. Hanksen, a safety engineer of Shanghai Kangjiu Disinfection Technology Co., Ltd.: If there are qualified manufacturers, it is recommended to install a dynamic sterilizing device in the new return air duct to prevent the bacteria inside the pipeline wall, filter and air conditioner, and to form food safety. Health hazards.