Chlorine dioxide disinfectant can be applied to the cleaning and preservation of poultry and carcass after slaughter, and it can effectively prevent various food spoilage and foodborne diseases caused by cross-contamination of microorganisms.
Microbial control of raw materials and processing during meat processing is critical. It is important to control the microorganisms to choose the right disinfectant.
Chlorine dioxide is an internationally recognized new generation of high-efficiency, broad-spectrum, and safe bactericidal preservatives. The World Health Organization (WHO) and the World Food and Agriculture Organization (FAO) have classified chlorine dioxide as an A1 safe and effective disinfectant. The Chinese Ministry of Health has also confirmed that chlorine dioxide can be used as a disinfectant and as a new food additive.
It is safe and effective to use chlorine dioxide as a disinfectant in the processing of meat products. It is a ban on meat processing in countries such as sodium hypochlorite (84 disinfectant), bleaching powder, bleaching powder, sodium dichloroisocyanurate (euchlorin). The best alternative to disinfectants used in preservation.
The meat products include sausages, ham, bacon, braised pork, barbecued meat, dried meat, minced meat, meatballs, meatballs, meatloaf, cured meat, crystal meat, etc., which are made from livestock and poultry. Unheated meat products, low temperature meat products, medium temperature meat products and high temperature meat products.
【Instructions】
1. Disinfection of the production process:
(1) Spray cleaning and disinfection of livestock and poultry: rinse with 80-150mg/l chlorine dioxide disinfectant.
(2) Disinfection of poultry scalding tank: soak for 10 minutes with 10-20mg/l chlorine dioxide disinfectant.
(3) Disintegration of deboned carcass: rinse with 50-100mg/l chlorine dioxide disinfectant.
(4) Casing preservation: soak in 20-50mg/l chlorine dioxide disinfectant.
(5) Disinfection of production water: Add chlorine dioxide disinfectant to water to make the concentration reach 0.5-1mg/l, and the action time is not less than 30 minutes.
(6) Production ice: Add chlorine dioxide disinfectant to the ice making water to make the concentration reach 30-50mg/l, and then freeze for ice after 10 minutes or more.
(7) Disinfection of waste: Soak or spray with 200-500mg/l chlorine dioxide disinfectant for harmless treatment.
2. Production environment and disinfection of personnel and vehicles:
(1) Disinfection of the factory environment, warehouse, slaughter area, etc.: Spray with 100-200mg/l chlorine dioxide disinfectant.
(2) Surface disinfection of production equipment such as floor, wall, door and window and conveyor belt in the workshop: wipe with 100-150mg/l chlorine dioxide disinfectant.
(3) Shoe pool, into the factory entrance vehicle disinfection pool: add 100-200mg / l chlorine dioxide disinfectant, replace each shift.
(4) Hand disinfection: After cleaning, disinfect with 100 mg/l chlorine dioxide disinfectant.
(5) Work clothes, work caps, gloves, etc.: Soak for 20 minutes with 20-50mg/l chlorine dioxide disinfectant and dry.
(6) Disinfection of tools and transport vehicles: Spray or wipe with 50-100mg/l chlorine dioxide disinfectant.
[The following models of chlorine dioxide are suitable for use in meat processing]
1, high purity chlorine dioxide disinfectant
You can take a picture directly in the following connection:
https://detail.1688.com/offer/44646106508.html?spm=a2615.7691456.0.0.3e48edcckTFPuR
2, stable chlorine dioxide solution
You can take a picture directly in the following connection:
https://detail.1688.com/offer/44125488463.html?spm=a2615.7691456.0.0.3e48edcckTFPuR
3, one yuan chlorine dioxide disinfection powder
You can take a picture directly in the following connection:
https://detail.1688.com/offer/569724310804.html?spm=a26286.8251493.0.0.221425b2krhiiU
