Analyze the advantages and disadvantages of current disinfection methods in food workshops
I. Ozone Sterilization.
Ozone has poor stability, so Ozone cannot be stored in bottles and can only be produced on site and used immediately.
The sterilization principle of ozone mainly relies on strong oxidation, which makes the enzyme lose its activity and leads to the death of microorganisms.
Ozone is toxic to human beings, so disinfection must be carried out under unmanned conditions, and 30-50 minutes to enter will have no effect.
Ozone Sterilization mainly relies on its strong oxidation, which is easy to carry out chemical reflection with many substances in medical environment such as precision electronic medical equipment and metals to produce chemical substances harmful to human body, at the same time, high concentration ozone is harmful to human body, so it must be used in an unmanned environment, and human beings will cause cancer in ozone environment for a long time, which is static disinfection. 2. Ultraviolet rays. Only the disinfection range is 1.
Within 5 meters, ultraviolet rays cannot completely kill the germs, only leaving the bacteria and viruses in a dormant state. After the ultraviolet disinfection equipment is turned off, some microorganisms will regenerate under the light resurrection mechanism, and have little effect on mold.
Ultraviolet disinfection can produce certain ozone and is extremely harmful to human body. It must be operated under no one and belongs to static disinfection.
Ultraviolet lamps have a limited service life and require consumables.
3. Dynamic NICOLER disinfection method.
In a sterilization method in a human environment, high-voltage electric ion plasma electrostatic field is used to decompose and break bacteria, carbonize and adsorb dust, then the drug impregnated activated carbon and electrostatic grid components are combined for secondary sterilization and filtration, and the treated clean air circulates rapidly in large quantities to keep the environment of the food workshop in a relatively 'sterile and dust-free' state.
When disinfecting the workshop, people can work in the workshop at the same time. Therefore, this kind of disinfector is called 'food dynamic disinfector', but it has less surface sterilization effect on production machinery.
To sum up, the anti-virus conditions of static sterilization equipment are limited and must be turned on without people.
However, employees are prone to cause secondary pollution during work, causing harm to food and exceeding the standard of microorganisms.
It is more beneficial to ensure food safety by matching ultraviolet sterilization, Ozone Sterilization and food dynamic disinfection machines.