The 2008 Beijing Olympics is a world-renowned international event. How to fulfill the Chinese government's commitment to the world, truly achieve the "Technology Olympics, People's Olympics, and Green Olympics", and how to enable nearly 7.5 million domestic and foreign guests to truly taste China's excellent food culture, so that they can "eat with peace of mind, eat with peace of mind, eat with characteristics, and eat with culture", has become the focus of attention for a time.

Since the "Good Luck Beijing" test event of the 2007 Olympic Games, the athlete training base, the "Gold Medal Athlete Restaurant" of the Training Bureau of the General Administration of Sport of China, the athlete restaurant of the National Olympic Sports Center, and the central kitchen of the Million Dollar Manor Investment Group, the Olympic food base, have taken the lead in introducing the oxidation potential water food cleaning and disinfection system. The technology and strategic goal of "green disinfection of Olympic food processing and distribution process, and green disinfection of Olympic fruits and vegetables for direct consumption" were proposed for the first time. By the end of the Olympic Games, we have truly achieved the goal of green disinfection throughout the entire food processing process and the direct consumption of Olympic fruits and vegetables. This has received unanimous praise from the Olympic Organizing Committee, the Olympic Family, and various venues.

From production and processing, storage and transportation, to distribution services and other aspects, from improving processes, reducing risks, lowering energy consumption, saving costs, to optimizing processes, food safety technology and solutions, it has injected new and green development momentum into the field of food safety.

User Value

·Improve cleaning and disinfection efficiency and quality, avoid microbial contamination and pathogenic risks

·Reduce cleaning, disinfection, and occupational protection costs, and increase economic benefits

·Reduce energy consumption of water, electricity, etc

·Enhance technological means and green highlights to improve service efficiency and quality

·Enhance industry competitiveness and sustainable development capabilities

Typical applications

·My favorite fresh food entrance - disinfection and preservation of raw food

·Ensure personnel hand hygiene - fully automatic sensing device ensures hand hygiene qualification rate

·Ready to meet standards at any time - green disinfection measures solve multiple hygiene problems for cold meat

·Rest assured, worry free - all surfaces have undergone green disinfection

·Energy saving, time-saving, and effortless - the disinfection effect of bulk food and oversized containers is amazing

My favorite fresh food entrance - disinfection and preservation of raw food

Raw food has very strict requirements for disinfection technology and processes. It is necessary to quickly kill various pathogenic microorganisms on the surface of the food, without causing any acute, subacute or chronic harm to human health. It is also necessary to effectively remove harmful residues such as pesticides, while not damaging the color, odor and nutritional content of the food. However, disinfection methods such as heat, chemistry, ozone, and irradiation cannot meet these requirements, and there are also various residual diseases such as secondary pollution, excessive residue, and human injury. The cleaning and disinfection of raw food is gradually being included in the Hazard Analysis Critical Control Points (HACCP), and electrolyzed oxidizing water is not only a good production measure (GMPs) to reduce infection accidents caused by pathogenic microorganisms, but also an effective method to extend the storage life of food.

The oxidation potential water technology provides efficient, green, and safe assistance and guarantee for the cleaning and disinfection of fresh fruits and vegetables, soy products, raw meat and fish dishes, etc. Oxidized potential water is a high-level green disinfectant with a high oxidation-reduction potential ORP ≥ 1100mV, low pH of 2.2-3.0, and containing trace amounts of effective chlorine of 30-80mg/L. It can quickly kill intestinal pathogenic bacteria, pathogenic yeast, bacterial spores on the surface of food, and quickly inactivate viruses. Alkaline reducing potential water is also a green detergent with negative potential ORP<-250mV, high pH>11, and good emulsifying properties. It can not only replace some chemical detergents to remove various surface stains, but also effectively decompose and remove residual pesticides such as organic phosphorus in fruits and vegetables.

Oxidized electrolyzed water is used for cleaning and disinfecting fresh fruits and vegetables. After disinfection, it can be directly consumed without consuming a large amount of clean water for rinsing. It has no toxic residues, is easy to degrade, is non irritating to the human body, has no accumulated toxicity, is non mutagenic, non teratogenic, non carcinogenic, and does not develop drug resistance.

Oxidized electrolyzed water can be used for cleaning and disinfecting fresh fruits and vegetables, and can also achieve good preservation effects. The experiment showed that flat peaches and late honey peaches soaked in electrolyzed oxidizing water for 2-3 minutes, stored at low temperature for 60 days, had a 17% lower incidence rate than untreated fruits during the storage period, and did not change the fruit quality.

Food safety technology and solutions not only fully meet the requirements of current food related regulations and standards, but also have strong safety and adaptability capabilities, providing huge appreciation space for users' businesses.

Ensure personnel hand hygiene - fully automatic sensing device ensures hand hygiene qualification rate

Food safety technology and solutions meet the requirements of the latest regulations and standards in the field of food safety for practitioners' hand hygiene, solving multiple problems in previous hand disinfection, such as incomplete cleaning and disinfection, easy dryness and cracking of hand skin lesions, and poor dependence on personnel.

The oxidation potential water dedicated induction automatic hand washing device can automatically control the cleaning and disinfection time of each person's hands, and may supervise and record the process according to the requirements of the quality system. After on-site inspection and verification, the hand hygiene condition of personnel has greatly improved compared to the past, and can meet the requirements of regulatory standards. In addition, the phenomenon of hand cracking and disease has significantly improved.

Ready to meet standards at any time - green disinfection measures solve multiple hygiene problems for cold meat

The cold meat operation room is a focus of food safety and hygiene concerns. The low hygiene compliance rate of the environment and utensils in the cold meat operation room has become a long-standing problem for many users.

Cleaning and disinfecting utensils and items in the cold meat room, such as cutting boards. According to data, the number of bacteria on an ordinary cutting board can reach 60000, with one tenth being Salmonella. As long as 10 bacteria enter the human body, they can cause disease. The use of chemical disinfectants for disinfection cannot effectively remove toxic residues, which can easily lead to drug resistance, contaminate the food and utensils being processed, and cause other hazards. Many cold meat workshops use alcohol to wipe cutting boards, but the alcohol used for disinfection is mostly industrial alcohol, which has a stimulating effect on the human body and can cause poisoning symptoms when used in large doses. The lethal dose for children is only 6-30ml, and it is not suitable for handling food and food related utensils. Alcohol is a medium to low-level disinfectant that cannot quickly and effectively kill pathogenic microorganisms, and is ineffective against enteroviruses such as EV71 in the hands, feet, and mouth. In addition, alcohol has a solidifying effect on proteins, which not only fails to effectively kill pathogenic microorganisms, but also forms a biofilm to protect them, leading to disinfection failure.

The surface disinfection of environmental items in the cold meat room is carried out using ultraviolet lamps or ozone disinfection, which has limited disinfection scope and effectiveness, and is also a major factor in the low hygiene compliance rate. Moreover, personnel need to avoid disinfection operations.

Using electrolyzed oxidizing water to clean and disinfect cutting boards and other utensils, as well as environmental surfaces, will not produce toxic substance residues, is non irritating to the human body, and can be disinfected at any time without harming the human body or contaminating food. Food and utensils do not require rinsing with clean water after disinfection, and there are no residual toxic substances. In addition, oxidation potential water can effectively remove biofilms without developing bacterial resistance, achieving rapid and thorough disinfection, including combating stubborn fungi in the environment.

Rest assured, worry free - all surfaces have undergone green disinfection

Internal spaces such as food production, processing, storage, and transportation, especially purification workshops, processing facilities, and high-end storage and transportation tools, require thorough surface cleaning and disinfection every day. However, chemical cleaning and disinfection methods, as well as mixing ratios, can easily cause harmful substances to remain on the surface and corrode surface materials. Over time, this can lead to increased concentrations or the need to choose new disinfectants due to the development of microbial resistance.

The oxidation potential water disinfection technology is widely used for various surface disinfection in clean spaces. Its outstanding advantages are convenient sampling, short disinfection time, good effect, and due to its biodegradability, it will not cause surface residue or corrosion and damage to various materials. Personnel do not need to avoid it when applying, and it does not contaminate food.

Energy saving, time-saving, and effortless - the disinfection effect of bulk food and oversized containers is amazing

Food safety technology and solutions solve the cleaning and disinfection of bulk food and oversized containers through systematic operation and control, and are compatible with various automatic cleaning and disinfection facilities. After multiple on-site tests and verifications, the disinfection effect is significantly better than traditional cleaning and disinfection methods. In addition, compared with traditional cleaning and disinfection methods, it can greatly reduce water and electricity consumption, easily solve the problem of sewage discharge, reduce the deployment of emission reduction facilities, and have substantial significance for reducing costs, improving efficiency, and reducing accident risks in the field of food safety.