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Dynamic Sterilization Technology Helps Sterilization of Food Stuff and Control of Microbial Contamination
In our daily lives, it's common to encounter various types of sandwich foods, whether in a supermarket or a bakery. From fluffy bread and butter cookies to brownies and crispy ice cream, these fillings are not only delicious but also widely consumed. However, many people are unaware of the hidden risks that come with these tasty treats.
Food fillings play a crucial role in baked goods, frozen desserts, and other food products. While they enhance flavor and texture, their high moisture content and rich nutrients make them prone to microbial contamination. This can lead to issues like excessive bacterial counts or mold growth, which pose serious threats to food safety.
Recent incidents have raised concerns among consumers. For example, live crickets were found in a chocolate sandwich from Dove, sparking widespread attention. Similar cases occurred in 2011 when well-known chocolate brands faced problems with worms in their products. Other reports revealed insects and eggs in nut-filled chocolates, and even moldy sandwiches made headlines. In 2012, a popular sausage sandwich was found to be moldy, while a Shanghai consumer protection group discovered unsanitary conditions in certain bread products.
Experts suggest that improper sterilization during production is a major cause. Poor hygiene in packaging environments and possible contamination from eggs can also contribute. If conditions are right, any microorganisms present can multiply rapidly, leading to spoilage.
The challenge lies in maintaining quality throughout the filling process. Although high-temperature processing helps kill bacteria, contamination can occur during cooling and packaging. Even vacuum-sealed products may not be entirely safe due to incomplete sterilization or environmental factors. Studies have shown that over half of unqualified mooncake fillings exceeded microbial standards, with some containing excessive preservatives and sulfur dioxide.
Another issue is the browning of fruit and vegetable fillings. Enzymatic reactions during storage can cause discoloration, affecting the product’s appearance. To prevent such problems, strict hygiene measures are essential.
Mr. Zhou emphasizes the importance of air disinfection during food processing. Especially during exposure to the air—such as in cooling and packaging—microbial contamination is most likely. Static methods like UV light or chemical fumigation may not be sufficient. Instead, he recommends dynamic air disinfection technology, which allows continuous sterilization without disrupting operations.
Dynamic disinfection involves using advanced equipment like NICOLER, which creates a three-level plasma field to generate sterilizing agents. These agents break down pollutants and kill harmful microbes. The system also filters the air using activated carbon, ensuring a clean and sterile environment. Many large food companies now use this technology in their packaging, cooling, and filling processes.
Combining static and dynamic disinfection methods offers a more effective solution for food safety. By implementing both strategies, manufacturers can ensure safer products and support long-term industry growth. Ultimately, maintaining a hygienic production environment is key to protecting consumers and building trust in food products.