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Dynamic disinfection of medical air disinfection machine to avoid secondary pollution

Most of the instant noodle production process suffers from serious air pollution in areas such as cooling and inner packaging. Due to the limitations of the original methods such as uv sterilizer, chemical fumigation, and Ozone Sterilizer, it cannot be continuously sterilized under dynamic conditions: it belongs to static sterilization technology. Can not continue to sterilize under dynamic conditions: 1. Sterilize the workshop with ultraviolet rays, chemicals or ozone, which is harmful to human health. Therefore, when workers are operating, they should stop using them. Therefore, the continuous operation in a human state cannot be achieved. Dynamic disinfection, leading to interruption of disinfection. 2. In the absence of any disinfection facilities, the rapid propagation of bacteria and the growth of bacteria (metabolism) on the human body have caused a large amount of pollutants to accumulate in the air environment, and food safety cannot be effectively guaranteed. The so-called "dynamic disinfection" refers to a disinfection method that humans and machines work in the same field: for air disinfection, people do not need to leave the disinfection place and there are no side effects. This disinfection method is called dynamic disinfection, or NICOLER disinfection technology for short. This equipment is harmless to the human body and can simultaneously kill bacteria in the air environment while people are working, avoiding secondary pollution.

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No one can tell the wide range of influence of the face in China. It is a popular convenience food for humans. It not only has the advantages of convenient portability, diverse flavors, and low price, but also has the characteristics of strong national personality and diverse food culture. With the accelerated pace of people’s lives, frequent domestic and foreign exchanges, the boom in tourism and leisure industries, the urgent needs of disaster relief, field operations and military activities, the demand for instant noodles in the market will definitely increase. However, there are some potential hazards in the production process, which may harm consumers.

Quality inspectors must carefully inspect the raw materials to ensure that all raw materials comply with national standards, industry standards and corporate internal control standards. The raw materials must not be contaminated with any pathogenic bacteria and their toxins.

The microbial contamination of the various ingredients of instant noodles is very serious. The total number of colonies in most samples of the condiment packs and vegetable packs exceeds 103/g, and the MPN value of coliforms exceeds 30/100g; the contamination of molds and yeasts is also very serious. No pathogenic bacteria were detected in all samples. With the development of the food industry, the total number of colonies indicates to a certain extent the quality of food hygiene. Generally speaking, the quality and safety problems of instant noodles are nothing more than microorganisms and additives, and the quality and safety problems caused by microorganisms account for 50%. Although they will not constitute a major safety incident, they will have a serious impact on the reputation and market competitiveness of the company. , Is there really no way to solve the problem that the bacteria in instant noodles exceed the standard?

In this regard, food safety and hygiene experts suggest that all instant noodle manufacturers should change their production technology in a timely manner and improve the production environment to avoid the sanitation and safety of instant noodles due to strict attention. Pay more attention to the handling of raw materials to ensure the sanitation of the food source. Attention should be paid to disinfection in the production process where the product is exposed to the air. In addition to the disinfection of the production equipment, the air should be disinfected. Especially in the packaging process, attention should be paid to the management of air.