Application of hypochlorous acid generator in meat freezing cleaning

In meat processing industry, food safety and hygiene control is the lifeline of enterprise survival and development. With the improvement of consumers’ requirements for meat quality and the increasingly strict national regulatory standards. How to effectively kill pathogenic bacteria in slaughtering, pre-cooling, cleaning, disinfection, freezing and fresh-keeping and other links. While ensuring no harmful chemical residues. Has become the focus of the industry. In recent years, hypochlorous acid generator. As an innovative equipment for producing efficient and safe disinfectants on site. Is gradually being widely used in the field of meat processing. Escorting food safety from slaughter to table.

Hypochlorous acid generator is a kind of automatic equipment for producing hypochlorous acid disinfectant by electrolysis technology. Its basic principle is to salt (sodium chloride) and water as raw materials. Through the activation reaction of the electrolytic cell. Generating high purity, high stability of hypochlorous acid solution. The core advantage lies in its characteristics of on-site preparation and immediate use. Which avoids the concentration decline and failure risk caused by volatilization of traditional sodium hypochlorite solution in the process of transportation and storage.

Unlike traditional chlorinated disinfectants. High-quality hypochlorous acid generators can produce slightly acidic hypochlorous acid water with a stable pH between 5.0 and 6.5. Studies have shown that in this pH range. Available chlorine mainly exists in the form of hypochlorous acid molecules. Whose bactericidal ability is more than 80 times that of hypochlorite ions. And will eventually be reduce to water after action, without harmful residues.

In the process of livestock slaughter. The precooling pool is the link with high incidence of microbial cross contamination. For example, on the poultry slaughter line. The carcass after depilation and gutting needs to be cool to below 4 ° C by a spiral precooler. At this time, if the cooling water itself is not effectively sterilize. It is easy to become a hotbed of pathogenic bacteria such as Salmonella and Campylobacter.

The hypochlorous acid generator plays a key role at this time. By connecting the generator to the precooling pool. Hypochlorous acid disinfectant can be continuously added at a low concentration (such as 30ppm). The actual application case shows that after adding 30ppm hypochlorous acid to the precooling pool of a large duck slaughtering enterprise (slaughtering 100,000 ducks daily), not only there is no oxidative damage and no chlorine odor residue on the surface of the duck carcass, but also the biofilm in the pool wall and pipe is effectively removed, and the secondary pollution is eliminated, and the operator has no discomfort

In meat segmentation, processing, tool, conveyor belt, operating table and operator hand disinfection is also crucial. The hypochlorous acid generator can be use for multiple purposes. By adjusting the concentration of the output liquid, it can meet the needs of different scenes.

Soaking meat raw materials (such as chicken breast, pork) in low concentration hypochlorous acid solution for a short time can significantly reduce the total number of initial colonies. The research data showed that the use of 30mg/L hypochlorous acid combined with ultrasonic treatment of chicken breast could not only significantly reduce the total number of colonies in the initial period of refrigeration, but also maintain a lower pH value and the total number of colonies in the subsequent 1 to 6 days of refrigeration, delaying meat spoilage. This treatment method can not only kill bacteria, but also improve the tenderness and water retention of meat, and extend the fresh-keeping period of products.

Hypochlorous acid disinfectant has the characteristics of low corrosion and is relatively friendly to stainless steel equipment and tools. Compared with the traditional chemical disinfectants that need a lot of water to wash, the slightly acidic hypochlorous acid water does not need to be washed or simply drain after use, which meets the basic requirements of the country of “reducing the usage and shortening the action time as much as possible, and combining washing and draining to reduce the residue”. This makes it possible for enterprises to realize “cold disinfection”, which greatly saves energy consumption and water resources required for hot water disinfection

In the field of frozen preservation, the application of hypochlorous acid is an innovation. The disinfect ice or cold source make of the disinfectant prepare by hypochlorous acid generator is use for the transportation and preservation of aquatic products or meat. It has a double effect: on the one hand, it uses low temperature to inhibit enzyme activity and microbial reproduction, and on the other hand, it uses the oxidation characteristics of hypochlorous acid to continuously kill microorganisms on the surface. In the process of frozen transportation, this “bacteria preservation” technology can effectively prevent bacteria from growing on the surface of the meat due to condensed water or thawing liquid, and ensure that the meat remains fresh after thawing.

Today, as the meat processing industry moves towards high-quality development, hypochlorous acid generator is reshaping the traditional cleaning and disinfection mode with its characteristics of efficient sterilization, extreme safety, green environmental protection and economic operation.

There will be no residue, hypochlorous acid after sterilization reduced to water, no residue