At present, ozone disinfection is the most widely used in the food processing industry. However, is ozone really suitable for widespread use in the food industry?

Ozone is a trace colorless gas with a special odor. For a period of time, ozone generators have frequently appeared in the media, and some distributors have also gifted various ozone and negative ion generators and other products to government agencies as office air fresheners. Environmental experts point out that blindly using ozone disinfection products indoors may lead to skin cancer and emphysema in the human body, causing consumers to want to spend money on environmentally friendly products but end up with pollution.

The ozone layer at high altitudes can absorb ultraviolet radiation from the sun, preventing the harm caused by excessive exposure to the human body. It is known as the "Earth's protective umbrella", but ozone at low altitudes is extremely harmful to the human body. People with allergies who are exposed to ozone levels exceeding 180 micrograms per cubic meter for a long time may experience symptoms such as itchy skin, poor breathing, coughing, and rhinitis.

Ozone low altitude emissions are harmful to human health. In response, ozone product manufacturers and businesses avoid discussing the side effects of their products due to commercial reasons, and do not provide consumers with special reminders.

All kinds of data indicate that using ozone for disinfection in the food industry is unwise, as many foods absorb ozone. Below, I will introduce a truly environmentally friendly disinfection product - acidic electrolyzed oxidizing water.

The application of acidic electrolyzed oxidizing water in food processing is mainly due to its strong bactericidal ability, low residue, and low manufacturing cost. Therefore, it can be widely used for equipment cleaning, environmental disinfection, and other aspects in food factories.

Sterilization efficiency: Acidic electrolyzed water has extremely strong bactericidal power and can kill pathogenic bacteria such as Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Candida albicans, avian influenza virus, Bacillus subtilis var. niger spores, Neisseria gonorrhoeae, fungi, and molds. And the sterilization speed is extremely fast. In the absence of organic matter, it can kill 100% of bacterial colonies in 15 seconds; Acting for 30 seconds can destroy the surface antigenicity of hepatitis B virus; After 10 minutes of action, it can kill the spores of Bacillus subtilis var. niger.

Safety: Acidic electrolyzed water can be reduced to tap water after 24 hours of exposure to sunlight and air, without causing secondary pollution. Acidic electrolyzed oxidizing water is non-toxic and non irritating to human skin and mucous membranes. Even if sprayed on the operator's body, face, eyes, or mouth, it will not cause personal injury. Therefore, acidic electrolyzed oxidizing water is quite reliable in terms of safety.

At present, acidic electrolyzed oxidizing water is mainly used in the food industry in the following areas:

1. Cleaning and disinfection of clean vegetables, fruits, eggs, fish, and raw meat before processing and storage: Soak the materials to be stored in sufficient acidic water for 5 minutes before removing them, and then process and store them according to conventional procedures. Using acidic electrolyzed oxidizing water for disinfection not only avoids the problem of stale fruits and vegetables, but also extends their shelf life.

2. Cleaning and disinfection of equipment and utensils in dairy factories, breweries, beverage factories, pastry factories, fish and meat processing factories: First, clean the organic matter on the surface of the equipment and utensils with alkaline water, rinse the alkaline water and residue with clean water, and then soak them in acidic water for 10 minutes.

3. Disinfection of the floor, walls, and air in the production workshop of the food factory: Soak the special mop A thoroughly with alkaline water, wipe the floor, clean the attached dirt, and then spray and wipe the floor with acidic water. As for the disinfection of walls and air - using spray and spraying methods to spray acidic water on the walls and air.

4. Daily disinfection management of food factory operators: ① Food factory staff should wash their hands and disinfect them before and after work. The method is to first clean the dirt and oil stains on their hands with alkaline water, and then rinse them with flowing acidic water for one minute. ② Disinfection of work clothes: Most food processing enterprises use ultraviolet irradiation for disinfection. Due to the natural defects of ultraviolet irradiation disinfection, soaking in acidic oxidation potential water that can penetrate various parts of the clothing is an efficient and simple method. Soak in acidic oxidation potential water for 20 minutes for disinfection.