What are the disinfection methods of food?

At present, compared with traditional food sterilization methods, new technology food sterilization methods not only avoid the use of high temperature, but also enhance the sterilization effect, and are mostly suitable for general household food sterilization.

(1) Low temperature and high pressure sterilization: The food can be treated at 25℃ and 6000 standard atmospheric pressure for 20 minutes, which can kill Bacillus without destroying the tissue state of the food.

(2) High-pressure sterilization in water: after water is filled in a high-pressure resistant container, the plastic bag containing fruit juice is sunk into the water, and then the pressure is increased. When the pressure reaches 2500 atmospheres, Escherichia coli is killed; When the pressure increases to 4000 atmospheres, other bacteria, molds, etc. Also killed, but the composition and taste of the juice will not change.

(3) Microwave sterilization: The food in continuous transportation is pasteurized by using the tiny temperature difference of microwave, which is suitable for packaged bread slices, jam, sausages, pot cakes, etc.

(4)X-ray sterilization: during sterilization, the composite film is used as raw material, and the sterilized bag is directly sent to the filling and packaging machine for filling and X-ray sterilization in a sealed state, thus reducing the process of heating and sterilizing after filling adopted by ordinary packaging machines. It not only simplifies the sterilization process, but also avoids destroying the taste of food.

(5) Electrostatic sterilization: Treating food with ion fog and ozone generated by high-voltage static electricity can achieve good sterilization and fresh-keeping effect. Studies have shown that ozone can kill germs or molds left on food, fruits, storage bags (or bottles), and the sterilization speed is faster than chlorine 15 ~ 30 times.

(6) High-temperature sterilization: High temperature or high pressure can kill germs and spores to achieve the purpose of disinfection. This method is mostly used in canned food industry, and ordinary families can use it to heat and sterilize cooked vegetables.

(7) Soak in boiling water: wash vegetables and fruits (such as tomatoes, radishes, cucumbers, apples, pears, etc.). Rinse with tap water first, then soak in boiling water for 2-3 minutes, or soak in hot water above 80℃ for 7-8 minutes to kill intestinal bacteria such as Shigella dysenteriae.

(8) Potassium permanganate disinfection: After washing vegetables and fruits with tap water, soak them in the prepared potassium permanganate solution of 0. 1% ~ 0.2% for 5 ~ 10 minutes, which can kill dysentery bacillus, typhoid bacillus and staphylococcus aureus. , and then rinse with cold boiled water.

(9) Disinfection of Xijieling: Drop a few drops of Xijieling solution into1000g of clean water, soak the vegetables and fruits for several minutes, and then rinse them with cold boiled water.

(10) Disinfection of bleached semen tablets: After cleaning vegetables and melons, soak them in bleached semen solution for 5 ~ 10 minutes to kill common bacteria in intestinal tract, then take them out and rinse them with cold boiled water.