Due to With the continuous improvement of consumers’ standards for food safety and freshness, the meat processing industry is facing unprecedented challenges. T
raditional methods of cleaning and disinfection in meat processing are slow to take effect, have limitations in terms of residues and environmental friendliness.
Hypochlorous acid, with its unique advantages such as sterilization, safety and environmental friendliness,
has become a new technology in the field of meat cleaning and preservation.
Hypochlorous acid generator equipment parameters
| Model Name | Hypochlorous acid generator for food preservation and disinfection FL-SAEW-1000，2000，4000，6000，9000 |
|---|---|
| flow | 100L/H,200L/H，300L/H，500L/H，1000L/H（Flow can be customized） |
| Concentration | 10-1000PPM（Adjustable） |
| Electrolyte | Salt（Nacl) OrHydrochloric acid(HCL） |
| Hypochlorous acid PH | 5-6.5 |
| Sodium hydroxide PH | 10-13.5 |
| Voltage | 220V/50Hz，380V/50Hz，110V/60Hz |
| The proportion of hypochlorous acid in ACC | 98.50% |
| Softened water system | One on standby and one in use |
| Weight | 95kg，120kg,180kg，210kg |
| Dimensions of hypochlorous acid generator | 460*420*1200mm，60*50*150cm，70*60*175cm |
The core advantages of hypochlorous acid in meat cleaning and preservation
1. The outstanding broad-spectrum bactericidal efficacy of hypochlorous acid
Hypochlorous acid demonstrates an astonishing killing ability against various microorganisms. It can efficiently inactivate common pathogenic bacteria
such as Escherichia coli, Salmonella, Staphylococcus aureus, Listeria, etc.,
which are all common foodborne pathogens in meat products
Hypochlorous acid’s killing effect on fungi and molds can effectively inhibit the growth of fungi and molds that cause meat spoilage and flavor deterioration
2，Hypochlorous acid is safe and leaves no residue
Firstly One of the most attractive advantages of hypochlorous acid in the application of the food industry is that after hypochlorous acid sterilization,
the final decomposition product is a trace amount of chloride ions in water, which is non-corrosive to meat products themselves,
harmless to the human body, does not require secondary rinsing, and leaves no residue.
3，Hypochlorous acid has strong permeability and kills bacteria more thoroughly
It can well penetrate into the tiny crevices on the surface of meat products, the deep texture and the fine pores of equipment.
This deep penetration ability ensures that microorganisms have nowhere to hide, achieving a more thorough and comprehensive sterilization effect,
effectively reducing the formation and accumulation of biofilms, which are important barriers for the long-term survival and reproduction of microorganisms.
4，Hypochlorous acid can extend the shelf life and improve product quality
By efficiently inhibiting and killing the spoilage microorganisms on the surface of meat,
hypochlorous acid can significantly slow down the spoilage
and deterioration of meat, extend the shelf life of meat, improve the sensory quality of meat, reduce the off-flavors, mucus and discoloration
caused by microbial activities, keep the meat in its inherent fresh color, elasticity and flavor,
and enhance the overall sensory quality of meat
The application scenarios of hypochlorous acid generators in meat cleaning and preservation
1， Preliminary cleaning and disinfection of the slaughtering process with hypochlorous acid
On the slaughtering line, spraying and rinsing the animal bodies with hypochlorous acid water after slaughtering can effectively remove surface contaminants
such as blood and hair, and significantly reduce the initial number of microorganisms. This is crucial for controlling cross-contamination in subsequent links.
or edible internal organs (such as liver, kidneys, stomach, etc.), soaking or rinsing with hypochlorous acid can effectively remove residues and disinfect
2，Control of cross-contamination between the separation stage and the fine processing stage by hypochlorous acid
During the fine processing of meat, such as cutting, trimming, slicing and mincing, tools and equipment like knives,
cutting boards and conveyor belts that come into direct contact with the meat products are the main sources of microbial cross-contamination.
Regular or continuous spraying, soaking or wiping with hypochlorous acid for disinfection can effectively kill the microorganisms
on the surface of these meats and prevent the spread of contamination.
Meanwhile, hand hygiene of processing personnel is of vital importance. Hypochlorous acid can be used as a mild and efficient hand disinfectant for spray disinfection
when washing hands or changing gloves. Reduce the transfer of microorganisms from operators to meat products
3，Comprehensive disinfection and purification of the production environment by hypochlorous acid
The floors, walls and drainage ditches of meat processing plants are breeding grounds for microorganisms and their spread. Regular large-scale spraying,
wiping or rinsing with hypochlorous acid can effectively control environmental microorganisms,
reduce the concentration of microorganisms in the air and improve overall hygiene conditions.
In the processing workshop, hypochlorous acid is atomized into the air through atomization equipment,
which can effectively kill suspended microorganisms in the air,
reduce the risk of airborne transmission, and provide a cleaner production environment for meat processing
Factory strength
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