The total number of colonies in the baking industry exceeds the standard

The baking industry is mainly for bread, cake, biscuits and other products. The commonly used raw materials are flour, potato starch, honey, eggs, milk powder, rice aleurone powder, tapioca powder, powdered sugar, leavening agent, etc., which are prepared, baked and baked. A semi-spherical baked pastry made up of nutritious and popular among children. At present, the microbiological health and safety of baked goods is one of the main problems in product sales. The total number of national standard colonies is less than 1500 cfu/g, and the product moisture is controlled below 3%.

The process flow is as follows:

Raw material acceptance → screening → batching → dough preparation → pressing surface cutting forming → baking → cooling packaging → inspection → printing → packing → finished product.
Investigation and Analysis:
For the quality incident caused by the excessive number of colonies in the baking industry, Zhou Kangjiu, a professional manufacturer of food sterilization equipment, said in an interview that the microbial exceeding of the food is a superposition of many problems, only a systematic solution. The following issues can ensure the microbiological safety of food:

1. The tools, containers, turnover boxes, turnover vehicles, work platforms, etc. used in production, due to improper disinfection, direct contact with food, resulting in secondary cross-infection of bacteria.

2. There is no air disinfection equipment in the storage material storage room, which causes airborne bacteria to contaminate the packaging materials; it has not undergone the sterilization process before entering the workshop packaging, and it is secondary pollution due to its own pollution or in the process.

3, hand disinfection methods are defective, most companies use peroxide disinfectant soak for 3 min to achieve sterilization effect, but the concentration of personnel at work can only be symbolically dipped, and then use a common towel to wipe hands, serious pollution.

4, work clothes, shoes and boots are not completely disinfected, because the cleaning is not timely or mixed with private clothes, cross-contamination, through the personnel in and out of the bacteria into the production workshop, polluting the workshop environment.

5. In the process of cooling and internal packaging, it is subject to secondary pollution of bacteria in the air, resulting in excessive bacterial content of food.

Glossary:

1. Microbial secondary pollution: refers to “the product has been completed after all processing and production (ie, the finished product) and has been contaminated by pollution sources”. In food production, when the raw materials are processed into semi-finished products, the microorganisms are basically eliminated by high temperature or radiation disinfection, but the high temperature treated foods are in direct contact with the air in the workshop during cooling and packaging, if these air or articles contain If there are many microorganisms, the microorganisms will adhere to the surface of the food and contaminate the food again.

2. Microbial cross-infection: refers to “pollution of poisons, unclean objects, etc. during product processing”. In the process of food processing, when the food raw materials and semi-finished products are in contact with each other by food processing equipment, containers and people, the impurities contained in the food are superimposed and contaminated, and the harmful bacteria will multiply and grow, causing the food bacteria to exceed the standard. Harm the health of consumers.

solution

According to Zhou Jiang, general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., the bakery products are hot-processed (baked at around 200 °C). To control the total number of colonies of baked products, the problem must be controlled after the products are baked and before the packaging. Secondary pollution and cross infection are as follows:

1. Before the production, the surface of the equipment, tools, packaging materials, etc. shall be sampled and tested for the total number of colonies. Usually, strict cleaning and disinfection procedures shall be formulated, and special personnel shall be dispatched to supervise the implementation.

2, employees use automatic hand sterilizer disinfection, in the course of work, every 1 hour of the opponent's disinfection, you can kill hand bacteria can also inhibit hand growth, effectively control secondary cross-infection, and ensure food safety.

3. The cooling workshop and the inner packaging workshop use food-based dynamic disinfection machine instead of static disinfection equipment such as ultraviolet light and ozone. The so-called dynamic disinfection means that the human and the dynamic sterilization equipment are in the same workshop, and the workers use it at the same time. Dynamic sterilization equipment disinfects the space without any harm to the human body. This type of work is called dynamic disinfection.