Disinfection and sterilization in food production, processing and storage is an important issue that enterprises must address. However, with the development of society and the progress of science and technology, the disadvantages of traditional disinfection methods are gradually revealed. Traditional methods are often incomplete disinfection, there are dead ends, the disinfection effect decays quickly, can not realize the human-computer coexistence, and is ineffective for certain bacteria in a specific environment.
1. Central air-conditioning disinfection in production workshop
Although the central air conditioning in food production workshops has filtered the air, many microorganisms such as staphylococci, bacilli, molds and various viruses are still present in the air for various reasons. Food products are directly exposed to the air, so it is extremely important to keep the air clean and sanitized. Chemical spraying or fumigation methods may contaminate the foodstuffs, while traditional UV lamps and ozone sterilization methods have great limitations in terms of space and time of use, and can cause severe oxidation of production equipment in the workshop when used for long periods of time.
Plasma air treatment technology can be a very effective solution to the daily sterilization and disinfection problems of large space processing workshops. It has the ability of broad-spectrum sterilization, high elimination efficiency, and can reduce the concentration of bacteria, viruses and odors in a short period of time. Plasma technology can kill in all directions, without dead-end restrictions, and can realize the coexistence of man and machine, safe and no secondary pollution, does not affect the production, and does not require special management. The equipment is pollution-free, without consumables, with cost savings and high efficiency and environmental protection advantages.
2. Cleaning and sterilization of food materials
Food raw materials (such as fresh meat, thawed meat, fresh aquatic products, vegetables and fruits directly from the ground, etc.) usually carry a large number of bacteria, viruses and fungi, so they must be cleaned and sterilized before processing. Plasma-activated water can significantly reduce or completely eliminate all kinds of microorganisms on the surface of raw materials in a short period of time, and it can also degrade pesticide and fertilizer residues in fruit and vegetable raw materials.
In the process of livestock and poultry slaughtering, the use of plasma-activated water to clean carcasses, viscera, personnel's hands, tools and the ground, not only can kill bacteria, but also effectively remove odors and improve the environment of the slaughterhouse. The concentration of plasma activated water needs to be determined according to the time and scene of use.
3. Disinfection of material storage (cold storage)
Plasma-activated water can be used to thoroughly clean and disinfect floors, walls, shelves and holding bins in empty warehouses. The plasma air sterilization system can effectively inhibit the growth of various microorganisms in the warehouse and kill various airborne germs in time to prevent mold and decay of food.
For cold storage with exposed food, the plasma air sterilization system can be operated 24 hours a day, realizing the coexistence of man and machine.