Crayfish is a traditional export aquatic product in China. However, due to the fact that the sanitary quality does not meet the requirements of some European and American importing countries, its exports were once affected.
Experts engaged in the promotion of ozone technology and sterilizing equipment believe that the use of advanced ozone technology can effectively kill harmful microorganisms in crayfish and degrade chloramphenicol and other antibiotics in crayfish, thereby improving the quality of crawfish hygiene and promoting small Lobster exports.
In the aspect of sterilization, disinfection and preservation of food production, ozone has an ideal effect. With ozone sterilization, it has the characteristics of thorough and rapid, instant effect, safe and broad spectrum, no dead angle, no environmental residue, low cost, etc., and it has obvious inactivation effect on all pathogens, molds, fungi, protozoa and oocysts. Destruct botulinum toxin. At the same time, ozone can play a very important role in the degradation of antibiotics and pesticide residues. Ozone can also decompose water in the body of harmful substances, such as iron, manganese, chromium, sulfate, phenol, benzene, oxides, etc., and can decompose organic matter and algae and so on.
For example, the ozone-controlled sterilization and freshness keeping equipment developed by a company in Nanjing, which is characterized by good bactericidal effect, high degree of automation, and reasonable price, has been applied in many food companies, effectively improving the quality of food hygiene in these enterprises.
The main processed products of crayfish in China include boiled crayfish, frozen and cooked crayfish, and whole-body shrimp, which are mainly exported to the European Union and the United States. Commonly used shrimp processing technology: fresh shrimp → high temperature cooking → into the pool cooling and cooling → manual shelling → sorting into the box → then rinse to yellow → metering → bagging → sealing → quick freezing → packing → – 18 °C storage.
Using the above processing techniques, there are hidden dangers in hygiene: 1. Cooling and cooling of shrimps are carried out in chlorinated normal-temperature pools and cooling water tanks. Chlorine, although it can play a bactericidal effect, can also cause new drug residue problems (chlorine is harmful to the human body. harmful). 2. Workers are exposed to chlorine-containing water for a prolonged period of time and the worker's skin will be itchy and ulcerated. 3. In the "re-rinse to yellow" process, if the water quality is not good, it will cause secondary pollution.
According to professionals, in the processing of crawfish, chlorine sterilization can be used instead of ozone sterilization, if scientific operation, not only can play a good bactericidal effect, and environmental health, harmless to the human body. In the production process, the use of ozone disinfection links are: 1. Disinfect water. Disinfecting the water with ozone can produce ozone water. With its cleaning equipment, pipes and tools, employees' hands, clothes, hats and shoes, the disinfecting effect is remarkable. 2. Unclean storage tanks are likely to retain microorganisms. Washing with ozone water can remove microorganisms and improve the health conditions. 3. The packaging container is cleaned with ozone water to kill the contaminated harmful bacteria. 4. The crayfish is susceptible to microorganisms in the air before sealing. Using ozone to sterilize the air in the workshop, the effect is ideal, which can kill harmful bacteria and reduce the pollution of packaging.
One experiment showed that the effect of ozone water on the sterilization of shrimps was very obvious, and the color and mouthfeel were significantly better than shrimps that were sterilized with chlorine. The killing rate of total colonies by ozone was 94.1%. After treatment with ozone water, no coliform bacteria and Staphylococcus aureus were detected in shrimp.
In the past few years, the reason why China’s crayfish and other aquatic products were rejected by European and American countries, an important reason was that some chloramphenicol were detected in some of China’s aquatic products, which did not meet the health standards of importing countries. The stability of chloramphenicol is very high, and it is difficult to remove it by ordinary methods.
Chloramphenicol can enter aquatic products. In addition to feed, there is an important way to bring in chloramphenicol. Taking the processing of crayfish as an example, the hands of the workers who peeled the shrimp suffered from itching or even ulceration due to prolonged exposure to disinfectant containing chlorine. Chloramphenicol is an antibiotic drug that is inexpensive and has a very good effect on treating itchy and ulcerated hands. Workers who peel off shrimp are very willing to use it. Since chloramphenicol remains on the hands for a long time, it is difficult to wash off. Over time, chloramphenicol on the hand will enter the shrimp.
For the chloramphenicol that is contaminated by the worker's hand on the surface of the shrimp, treatment with ozone water can have a good degradation effect. The method of operation is to use ozone water during cooling and rinsing. Experiments showed that with a certain concentration of ozone into the chloramphenicol solution, the reaction for 3 minutes can degrade chloramphenicol by 72.5%.
The use of ozone in the processing of crayfish can not only sterilize but also degrade chloramphenicol and other antibiotics, thereby effectively improving the safety and quality of crayfish and promoting the development of China's aquatic products export industry.
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