Food poisoning accidents are prone to occur in summer and autumn, which is a great challenge for restaurants and hotels that process cold foods such as marinated vegetables. What are the best ways to deal with this problem?
Mr. Zhou Zheng, general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., specializing in food sterilization technology research and development and equipment manufacturing, believes that reducing the amount of bacterial contamination, improving the sanitary conditions of cold food production and operation sites, and adopting reasonable sterilization technology and equipment can effectively protect the cold. The hygienic quality of vegetable foods, prevention of food poisoning accidents, promotion of green and healthy consumption.
Food poisoning includes bacterial poisoning and chemical poisoning, especially in high temperature seasons, especially bacterial poisoning. In the summer and autumn, the cold food produced by the restaurant is prone to bacterial food poisoning. The fundamental reason is that the bacteria are polluted and multiplied during the production and operation process.
Cold vegetables are susceptible to bacteria and other microorganisms during production, storage and delivery. The cold dishes in the restaurant are mostly composed of meat and poultry food and vegetables. Because of the high content of nutrients such as protein and water, if the temperature is suitable (especially during the hot season), the bacteria will multiply. If the spoilage bacteria multiply, it will cause the sense of cold food to deteriorate; if the pathogens multiply, it will cause food poisoning.
In the hot season, the bacteria will multiply rapidly, and the cooked meat products with high moisture content, such as salted duck and roast chicken, will multiply the bacteria every 20 minutes. Researcher Wu Yongnian, chief technician of the Food Hygiene Department of Nanjing Municipal Center for Disease Control and Prevention, has done experiments. The number of bacteria in the salted duck just boiled out of the pot is â‰¤10/g, and the salted duck in the pot is placed in a dedicated cooling room that has been disinfected. Within 5 hours after natural cooling (at room temperature of about 28 Â° C), the number of bacteria will rise to 10,000 / gram. This is also an important reason why food in summer and autumn is prone to spoilage.
Zhou introduced that the main reasons for the food poisoning in summer and autumn are: 1. The cold food processing is dirty and the total number of bacteria in the air is high. 2. Raw and cooked cross-contamination, cooked food is contaminated by raw materials. 3. Aquatic products and meat food raw materials are contaminated by bacteria during transportation and storage. 4. Cold storage time is too long. If there are more reservations for the hotel, then it is necessary to process some time-consuming and labor-saving dishes a few hours in advance, and wait for the guests to come. In this way, foods rich in protein and moisture can be spoiled and deteriorated after being stored in high temperature for several hours. 5. Some quick-frozen food ingredients, if they are thawed and heated according to conventional methods, do not fully heat the inside of the raw materials, nor can they fully kill the internal bacteria. 6. The food stored for a long time is not fully heated when it is returned to the pan, and its center temperature does not reach 70 degrees Celsius or more. 7. Cold food production and delivery personnel are infected with bacteria, causing cold vegetables to be contaminated. 8. In order to pursue the quantity of marketing, some restaurants over-loaded cold vegetables in a small workshop, which caused the processing facilities to fail to meet the production needs, cross-contamination of raw and cooked materials, and insufficient heating of raw materials.
Zhou Jiang, general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd. believes that in the hot season, in order to prevent the occurrence of bacterial food poisoning, corresponding measures can be taken from the following aspects: 1. During the procurement, transportation, storage and processing of cold vegetable raw materials, Reduce pollution and try to keep raw materials from bacterial contamination. For processed cold dishes, it should be avoided. 2. For cold food processing personnel, disinfection work should be done. For example, the mouth, hands, feet, head, shoes, overalls, caps, etc. of the workers should be well sanitized. 3. Do a good job in anti-fly and anti-mosquito work. 4. Fully heat so that the center temperature of the raw material and the return food is above 70 degrees Celsius. 5. Try to shorten the storage time. When the cold dish is processed to the time of being eaten, it is best not to exceed 2 hours. 6. Disinfect the air, containers, facilities, etc. that come into contact with food. 7. Control the amount of cold food processing. If the processing volume exceeds the equipment capacity, it is easy to cause poisoning accidents.
It is worth mentioning that improving the hygienic quality of air in the processing workshop can effectively improve the hygienic quality of cold dishes and prevent food poisoning accidents.
The cold-treated cold vegetables will still spoil and deteriorate in a short period of time. One of the reasons is that if the cold air is in contact with the air in the workshop, if the air in the workshop contains more bacteria and other microorganisms, these microorganisms will adhere to the food surface. Re-contamination of food, which in turn leads to deterioration of cold vegetables and food poisoning. In order to prevent secondary pollution of cold vegetables in the storage process, a dynamic air disinfection machine can be used to disinfect the air in the workshop.
According to Zhou Jiang, general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., the â€œdynamic air disinfection machineâ€ can be used for continuous dynamic sterilization and dust removal under the condition of some people working, which can effectively improve the air quality of the workshop and food hygiene. The principle of multi-functional dynamic air disinfection machine for sterilization and disinfection is: the whole disinfection and dust removal process is carried out inside the equipment, the disinfected air is discharged into the room again, and the air containing bacteria and dust enters the disinfection machine for treatment, so that the cycle Keep the air in the workshop clean.
In order to meet the needs of food production and green consumption, Shanghai Kangjiu Environmental Protection Technology Co., Ltd. has developed a â€œmultifunctional dynamic air disinfection machineâ€. The equipment has the characteristics of rapid and thorough sterilization, high efficiency and convenience, man-machine operation, automatic control, etc. It has been applied in many food enterprises including cold food processing enterprises, effectively protecting the food hygiene quality of customers and reducing food. The occurrence of poisoning accidents has played a positive role in promoting green and healthy consumption.
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