Firstly Nowadays, food safety is becoming more and more important. So How to effectively prolong the fresh-keeping period of meat. Inhibit the breeding of pathogenic microorganisms. And avoid the impact of chemical residues on health and flavor is a major challenge faced by the whole industry. There are many limitations in traditional disinfection methods such as chlorine preparations and ultraviolet rays. But hypochlorous acid generator. So A new type of green disinfection technology. Is becoming a new favorite in the field of meat processing and fresh-keeping with its excellent performance.
What is hypochlorous acid? Why is it so efficient?
Due to Hypochlorous acid (HClO) is the core substance released by white blood cells in the human immune system when phagocytosing pathogenic bacteria. And it is a natural and potent bactericidal agent. Compared with traditional chlorine-containing disinfectants (such as 84 disinfectant, the main ingredient is sodium hypochlorite). Hypochlorous acid has the following unique advantages:
1，Excellent bactericidal ability: Hypochlorous acid molecules are small, without charge. Can quickly penetrate the cell wall/membrane of microorganisms. Destroy their internal structure. And inactivate them within seconds. The killing efficiency of Escherichia coli, Salmonella, Listeria, Staphylococcus aureus and various viruses is much higher than sodium hypochlorite.
2，Extremely safe: Hypochlorous acid is harmless to humans and animals. Even at a low concentration. It can achieve efficient sterilization effect. And decompose into water after action. Without harmful residues, and will not pollute meat or the environment.
3，No pungent odor: Hypochlorous acid solution almost no pungent chlorine taste. Will not affect the original flavor and color of meat. Improve the working environment of workers.
Working principle of hypochlorous acid generator
Hypochlorous acid generator through electrolysis technology, on-site preparation of high purity, high concentration of hypochlorous acid disinfectant. The basic principle is:
Firstly Dilute salt solution (sodium chloride and water) in line with food safety standards is passed into the electrolyzer. Than And high-purity hypochlorous acid solution is generated on the anode side through precise diaphragm electrolysis or hybrid electrolysis technology. The whole process is controllable, efficient. And can be produced and used immediately to ensure the freshness and optimal activity of the disinfectant.
The whole process of hypochlorous acid in meat disinfection and preservation
The disinfectant produced by hypochlorous acid generator can be apply to the whole industrial chain from slaughter to sales.
1. Carcass rinse and spray
After slaughter. Animal carcasses were spray or washed in all directions using hypochlorous acid water at a concentration of 50 to 80 ppm. This can effectively kill the pathogenic bacteria that may be contaminate during the slaughter process. Minimize the number of initial colonies. And lay a solid foundation for subsequent preservation.
2. Workshop environment and equipment disinfection
Use hypochlorous acid water to spray or wipe the segmentation workshop. Operating table, tool, conveyor belt. Worker’s gloves and aprons, etc. It can replace the traditional chemical disinfectant. Realize the dynamic disinfection of “human-machine coexistence”. And continuously suppress the microbial level in the environment.
3. Preservation of meat during segmentation and cooling
Before meat segmentation and packaging, water hypochlorous acid is spray on the surface of meat by atomizing equipment, or use for sterilization of cooling water. This can significantly delay the growth of microorganisms, prevent the surface from sticking and discoloring, and effectively extend the shelf life of 1-3 days.
4. Collaborative sterilization of packaging links
Before modified atmosphere packaging or vacuum packaging, hypochlorous acid water immersion or spray treatment of meat can significantly reduce the initial amount of bacteria in the packaging bag, and cooperate with packaging technology to better maintain the bright red color and quality of meat.
The prominent advantage of hypochlorous acid generator compared to the traditional method
Compared with chlorine preparations (such as sodium hypochlorite) : sterilization faster, safer, no chlorine residue, no carcinogenic trihalomethane, less corrosive to the equipment.
Compared with ozone: no complex gas recovery device, more convenient to use, direct contact with food, no stimulation to the human respiratory tract.
Contrast ULTRAVIOLET RAY: NO IRRADIATION DEAD Angle, CAN deal with the concave surface of the object and the gap, the effect is more comprehensive.
Compared with peracetic acid, it is milder and has no adverse effect on the sensory quality of meat.
Hypochlorous acid generator technology transforms the seemingly complex disinfection process into a safe, efficient and economical daily operation. It is redefining the disinfection standards of the meat industry, building a solid food safety line for consumers from the source, and is a powerful tool for meat processing enterprises to improve quality and efficiency and sustainable development. Embracing this new technology means choosing a safer, better and longer future of preservation.