Dynamic sterilization and disinfection technology allows people to eat "safe pork"
This year can be described as the "pig" year, the "two brothers" worth soaring, seems to exceed Master's "Tang Yu meat." The price of pork is red, and the government has continuously taken measures to intervene in the market and macro-control, and has received certain results. All localities have also continued to put in reserve meat and introduce “limit price†pork to curb the excessive rise in pork prices.
At the same time that the price of the "second brothers" is rising, it is also necessary to pay attention to the quality and safety of the "second brothers." Most of the pork sold in the market is cold meat and hot meat, cold meat, also known as chilled meat, chilled meat, which refers to the strict implementation of the veterinary quarantine system, the rapid cooling of the carcass after slaughter, so that the carcass temperature (hereinafter, the center leg of measurement points) is reduced to 0-4 ℃ within 24 hours, and always keep fresh meat in the range of 0-4 ℃ subsequent processing, distribution and sales process. Hot fresh meat is livestock and poultry meat that is directly listed after being slaughtered by livestock and poultry. It is also the way of production and sales of traditional livestock and poultry meat in China.
Compared with hot meat, cold meat is safer and safer. The whole process is low temperature and the bacteria grow slowly, so that the pork is in a safer environment. However, in the hot summer, the whole department cannot protect the bacteria. Hot meat is even worse. In the process of slaughtering and selling, there is no cooling step, and it is easier to breed bacteria, especially in the case of long sales time and high temperature weather, it is prone to deterioration, and it is more likely to have a series of safety. problem.
In fact, the key to the safety problem of pork from slaughtering to sales is the breeding of bacteria. The number of bacteria exceeds certain standards and it is easy to cause food safety problems. Therefore, the safety of pork is actually a problem of sterilization.
Regardless of cold meat or hot meat, the current level of sterilization is limited, and the meat industry also hopes to have a better way to sterilize pork to a safe standard. In fact, the NICOLER sterilization technology adopted by many food production companies in recent years can be applied to the production and sale of meat products. The principle of sterilization and disinfection is to make the ICAOLER cavity produce a reverse electric effect through special pulse signals. A large number of bactericidal factors are generated, and the entire sterilization process takes only 0.1 second, so that the environment of the production workshop is maintained in a relatively "sterile dust-free" state. When disinfecting the workshop, people can work in the workshop at the same time, without any harm to the human body. Therefore, the NICOLER air disinfection machine is also called "food dynamic sterilization machine". At the same time, in the sales process, especially in the larger supermarkets and shopping malls, the NICOLER air sterilizer can also be configured in a cooling environment to add “double insurance†to pork safety. It is more suitable for the sale of hot meat, so that the amount of pork bacteria is always controlled in a standard environment.
In the process of pork production and sales, the disinfection and sterilization work is done, that is, the safe pork is handed over to the consumers. Therefore, the use of appropriate sterilization and disinfection technology can really make people eat "reassuring meat" instead of a slogan.