Recently. A batch of hypochlorous acid generators specially designed for food factories have successfully completed production and quality inspection, and have been officially sent to the cooperative food enterprises. This batch of equipment will be fully applied to the disinfection of food factory workshops and the food processing stage. With an efficient, safe and environmentally friendly disinfection method. It will build a solid safety defense line for food production. Help enterprises improve their hygiene management level, and meet the strict safety standards of the food industry.
In the food industry, microbial contamination is a significant threat to food quality and consumer health. From the workshop environment. Production equipment to raw material processing and finished product packaging. Strict disinfection measures are required at every stage. Traditional disinfection methods such as chlorine-containing disinfectants and alcohol either have pungent odors and residue risks. Or have limited disinfection ranges and high costs. Making it difficult to meet the all-round and high-standard disinfection needs of food factories. Hypochlorous acid, as a new type of green disinfectant. Has the advantages of broad-spectrum sterilization. High efficiency and rapidity, no residue and no harm to the human body. Which precisely meets the dual requirements of food factories for disinfection safety and efficiency.
The hypochlorous acid generator dispatched this time adopts advanced electrolysis technology, which can directly prepare high-concentration and highly stable hypochlorous acid solution on-site using salt and water. There is no need to store hazardous chemicals. Reducing the safety risks during transportation and storage from the source. The equipment is easy to operate and equipped with an intelligent control system. Staff only need to set the parameters to achieve automatic preparation. Moreover. The pH value of the generated hypochlorous acid solution can be flexibly adjusted according to different disinfection scenarios. Meeting the diverse disinfection needs of food factories.
In the disinfection scenarios of food factory workshops. The solution prepared by this hypochlorous acid generator can be widely applied to the spraying disinfection of workshop floors. Walls and ceilings, as well as the atomization disinfection of air in production workshops. Its powerful bactericidal ability can quickly kill common pathogenic bacteria such as Escherichia coli. Staphylococcus aureus and Salmonella. Moreover, there is no need for secondary cleaning after disinfection. And it will not leave any residual substances in the environment. Avoiding cross-contamination of food. Meanwhile. Hypochlorous acid solution has no pungent smell and will not cause harm to the respiratory tracts and skin of workshop workers. Creating a safe and comfortable working environment for employees.
In the food processing stage. This hypochlorous acid generator equipment also plays a significant role. For the cleaning of fresh food raw materials. Hypochlorous acid solution can effectively remove surface microorganisms and extend the shelf life of the raw materials. In the cleaning and disinfection of food processing equipment. Hypochlorous acid solution can penetrate deep into the crevices and dead corners of the equipment. Thoroughly removing oil stains and bacteria. And preventing food quality problems caused by equipment contamination. In addition, during the cooling and packaging stages of food products, using hypochlorous acid solution for spraying or soaking disinfection can further ensure the hygiene and safety of the finished products and reduce the risk of food deterioration during storage and transportation.
The person in charge of the cooperative food factory stated that choosing a hypochlorous acid generator is not only a response to the national call for food safety production. But also an important measure for the enterprise itself to improve product quality and establish a brand image. Compared with traditional disinfection methods, hypochlorous acid generators have significant advantages in cost control, disinfection effect and safety. Long-term use can help enterprises reduce disinfection costs, improve production efficiency, and at the same time provide consumers with safer and more reassuring food.
FAQ
1，Will hypochlorous acid cause safety residues on food when used for disinfection in food factories?
As long as it is used in accordance with the norms, hypochlorous acid will not cause safe residues in food. Food-grade hypochlorous acid commonly used in food factories (with a pH value close to neutral and an effective chlorine concentration typically ranging from 50 to 200ppm) has unique advantages: on the one hand, its oxidation capacity can quickly kill bacteria, viruses and other microorganisms. After action, it decomposes into water and chloride ions, leaving no toxic residue. On the other hand, in compliance with the requirements of the “General Specifications for Food Safety Production”, at the correct concentration (such as 50-100 PPM for disinfection of food contact surfaces and 100-200 PPM for environmental disinfection), even a small amount of contact with food will not produce harmful substances. It is necessary to avoid using food at excessive concentrations. After disinfecting fresh food that is directly consumed,
it is recommend to gently rinse it with clean water (if the concentration is properly controlle, rinsing can also be omitt, but the specific requirements should be based on the product instructions and test reports).
2. What are the differences in the usage methods of hypochlorous acid in different scenarios of food factories (such as workshop floors, equipment, and personnel hands)?
The usage method should be adjuste according to the characteristics of the scene to ensure the disinfection effect and operational safety
Disinfection of workshop floor and walls: Use a 150-200 PPM hypochlorous acid solution. Spray evenly with a sprayer (about 200-300ml per square meter), or wipe with a mop dipped in it. The action time is 10-15 minutes. After disinfection, there is no need to rinse. Let it dry naturally.
Disinfection of food contact equipment (such as conveyor belts and mixing tanks) : Use a 50-100 PPM hypochlorous acid solution. First, clean the oil stains and residues on the surface of the equipment, then disinfect by spraying or wiping for 5-8 minutes. If the equipment directly comes into contact with cook food, it is recommend to rinse it once with sterile water after disinfection to avoid possible chlorine smell affecting the flavor of the food.
Hand disinfection for personnel: Use 80-100 PPM hypochlorous acid hand sanitizer. Rub your hands according to the “seven-step handwashing method” for 30 seconds. There is no need to rinse. It is gentle and non-irritating, and will not damage the skin. It is suitable for frequent disinfection during the production process.