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Dynamic Sterilization Technology Helps Sterilization of Food Stuff and Control of Microbial Contamination
In our everyday lives, it's common to encounter various sandwich foods, whether in a supermarket or a bakery. Items like floss bread, butter cookies, brownies, and crispy ice cream are popular for their delicious taste. However, behind these appealing snacks lies a hidden risk—food safety issues that many consumers overlook.
Food fillings play a significant role in the production of baked goods, frozen foods, and other processed products. These ingredients are rich in nutrients and moisture, making them highly susceptible to microbial contamination. As a result, they often face problems such as excessive bacterial counts and mold growth, which can compromise food safety.
Recent incidents have raised concerns among consumers. For example, live crickets were found in Dove Sandwich Chocolate, sparking widespread alarm. Similar cases have occurred before, such as worms in Ferreiro Hazelnut Wafer Chocolate and insects found in Golden Emperor nut chocolates. News about moldy sandwich bread has also been reported frequently. In 2012, "Jin Feng Cheng Xiang" sausage sandwiches were found to be moldy, and Shanghai’s Consumer Protection Committee discovered squid egg salad bread and spicy floss bread with microbiological indicators exceeding safe levels.
Experts suggest that improper sterilization during production is a major cause of such issues. Additionally, unhygienic packaging environments can lead to contamination, allowing eggs or microorganisms to enter the product. If the temperature is suitable, these contaminants can grow and multiply, posing serious risks.
Due to their high moisture and nutrient content, fillings are especially prone to microbial contamination. While high-temperature processes may kill some bacteria, microorganisms from the environment can re-contaminate the filling during cooling. Once packaged, these microbes can remain active and cause spoilage. Even vacuum packaging, though helpful in extending shelf life, cannot fully prevent contamination if the vacuum is not sufficient or if sterilization is incomplete.
A 2009 survey in Guangdong revealed that over half of the sampled mooncake fillings failed quality tests, with excess bacterial counts and high levels of preservatives like sulfur dioxide, sorbic acid, and sodium dehydroacetate. This highlights the ongoing challenge of microbial contamination in fillings. Another issue, particularly with fruit and vegetable fillings, is enzymatic browning caused by natural enzymes present in the ingredients. This affects the appearance and marketability of the product.
Mr. Zhou emphasizes that controlling microbial spread during food processing is crucial. Disinfecting the air and maintaining hygiene in areas where fillings are exposed—such as cooling and packaging—is essential to prevent secondary contamination. He points out that traditional disinfection methods, like UV light or chemical fumigation, have limitations, as they do not effectively eliminate all airborne pollutants or bacteria carried by workers.
To address this, he recommends using NICOLER dynamic air disinfection technology. Unlike static methods, this system operates continuously while people are present, ensuring a sterile environment without disrupting operations. It uses advanced plasma electrostatic fields to generate sterilizing factors, breaking down harmful particles and filtering them through activated carbon. This creates a clean, dust-free space that significantly reduces the risk of contamination.
This technology has gained popularity in large food companies for use in packaging, cooling, and filling processes. Combining static and dynamic disinfection methods offers a more comprehensive approach to food safety, ensuring both product quality and long-term industry sustainability. By adopting these innovations, food producers can better protect consumers and maintain trust in their products.