Application of hypochlorous acid generator in food factory

In the process of meat processing, pathogenic microorganisms such as Salmonella. E. coli and Listeria can easily grow on the carcass surface after slaughter. How to ensure food safety without introducing chemical residues and environmental impacts has always been a pain point for the food processing industry. The emergence of hypochlorous acid generator provides an efficient. Safe and economical solution to this problem. This paper will elaborate on the application principle. Advantages and specific scenarios of hypochlorous acid generator in meat cleaning and processing in food factories.

Due to hypochlorous acid generator is a kind of equipment that produces slightly acidic hypochlorous acid water (HClO) on site by electrolysis of low concentration salt water and softened water. therefore the core bactericidal component of this solution is hypochlorous acid molecules. Whose pH is stable between 5.0 and 6.5, which is close to neutral.

Different from the traditional sodium hypochlorite (commonly known as bleaching water). The disinfectant prepared by the hypochlorite generator has no color. No stimulating odor, and can be reduced to ordinary water after sterilization. Without harmful residues. Because of its high efficiency and safety. At the same time hypochlorous acid has been recognized as a “food additive grade” fungicide in the United States and Japan.

In the meat processing line of the food factory. The use of hypochlorous acid generator for disinfection. Compared with the traditional chemical disinfectant has incomparable advantages:

1. Broad spectrum of bactericidal efficiency: the bactericidal ability of hypochlorous acid is much higher than the same concentration of hypochlorite. Research shows that hypochlorous acid disinfection solution to meat processing plant common Escherichia coli, Staphylococcus aureus, Salmonella, etc., within 30 seconds, the killing rate can reach 99.99%.
2. Safety without residue: Due to its unstable nature. Hypochlorous acid will be reduced to water after contact and reaction with organic matter. And no chlorine will remain on the surface of meat. This makes the meat in the subsequent cooking or processing. Will not produce harmful chlorination by-products. And also avoid the “chlorine taste” affect meat flavor.
3. Environmental protection and economic: the equipment only consumes electricity. Water and edible salt to generate disinfectant. And the operation cost is low. And avoids the trouble and risk of purchasing. Storing and transporting high concentrations of hazardous chemicals.

In poultry (such as chickens, ducks) and livestock slaughter line, carcass temperature is high after slaughter, easy to breed bacteria. At present, the international common practice is to add disinfectant in the water cooling tank. Hypochlorous acid disinfectant can be used in this link to effectively inhibit microbial growth in cooling water at 1-5℃. For example, maintaining a certain concentration of hypochlorous acid in cooling water (e.g., 20-50 PPM) according to international norms can prevent the proliferation of pathogens such as Salmonella without causing damage to meat quality

For the cut meat or poultry products. The use of hypochlorous acid water for spraying or soaking cleaning. Can effectively remove surface blood and contaminants. And kill the colony attached. After a short time (such as 3-5 minutes) treatment. It can not only significantly reduce the initial bacteria count, but also extend the fresh-keeping period and shelf life of the product, and no longer need to rinse with a lot of tap water after treatment

The production environment of food factory is the main source of secondary pollution. Water hypochlorous acid can be use for in-situ cleaning and disinfection (CIP) of conveyor belts, cutting machines, operating tables, cutting tools and other equipment. Due to its non-corrosive and non-residue characteristics, the equipment can be directly use for the next round of production without water flushing after disinfection, which greatly improves the production efficiency

Hypochlorous acid water has no irritation to human skin and no toxic harm to mucous membrane, even reaching the level of “oral non-toxic”. Therefore, it can be use for hand disinfection of employees, boot pool disinfection, and even air spray disinfection of the processing workshop through the atomization system, which effectively kills mold and bacteria in the air and controls the microbial load of the whole processing chain from the source

With increasingly stringent food safety standards and consumers’ pursuit of healthy food, the meat processing industry is upgrading towards a greener and smarter direction. As a kind of technical equipment of “on-site preparation and on-demand use”, hypochlorous acid generator not only solves the problem of microbial control in meat processing, but also takes into account the occupational safety of production personnel and the dietary health of final consumers.

No, hypochlorous acid disinfection reduced to water, no residue, no secondary cleaning, cost saving