? E. coli is often found in meat, dairy products, raw vegetables, seafood and other foods. While the vast majority of E. coli work well with humans, there are still a few specific types of E. coli that are quite virulent and can cause serious outbreaks once infected. According to a survey by disinfection service experts, in the United States, processed foods have been infected many times, resulting in hemorrhagic diarrhea spreading widely among the population, which can cause serious personal injury.
?2. Salmonella: poultry and eggs
? Salmonella is an important genus of the Enterobacteriaceae family. Salmonella are resistant to dryness, spoilage, and sunlight, and can survive for weeks or months in the natural environment. Most Salmonella have weak host specificity and can infect both animals and humans, making them susceptible to human food poisoning. Salmonella can contaminate a wide variety of foods, especially animal foods. Salmonella is not heat-resistant, 55 ℃ heating 1 hour, 60 ℃ heating 15 ~ 30 minutes or 100 ℃ heating a few minutes can kill.
3. Staphylococcus aureus: sandwiches and salads
? Staphylococcus aureus belongs to the micrococcus genus Staphylococcus. Typical Staphylococcus aureus is spherical and arranged in bunches under the microscope. Staphylococcus aureus mainly contaminates highly nutritious, high-moisture foods, such as milk and dairy products, meats, leftovers, etc., followed by cooked meats, and occasionally fish and its products, egg products, and so on. Some S. aureus produce heat-resistant enterotoxins under certain conditions, leading to food poisoning. Staphylococcus aureus can survive for months in a dry environment and is heat resistant. Staphylococcus aureus is so resistant that it can only be inactivated by heat sterilization service at 70°C for 1 hour. To completely destroy S. aureus enterotoxin in food, it needs to be heated at 100 ℃ for 2 hours.
4. Vibrio parahaemolyticus: oysters
? Vibrio parahaemolyticus belongs to the genus Vibrio in the family of Vibrio, and is widely found in coastal seawater, seabed sediments and seafood such as fish and shellfish, so seafood is the main food that causes Vibrio parahaemolyticus food poisoning. In addition, Vibrio parahaemolyticus can also be detected in pickled foods with high salt content, such as salted vegetables and bacon. Vibrio parahaemolyticus is highly viable and can survive for more than a month on rags and tabletops. Vibrio parahaemolyticus resistance is weak, thermal disinfection services 56 ℃ for 5 minutes, or 90 ℃ heating for 1 minute to kill.
5. Clostridium botulinum: canned food
Clostridium botulinum is a Gram-positive spore-producing bacteria, widely distributed in nature, especially in the soil. The main contaminated foods are home-made plant fermented products such as stinky tofu, soybean paste, and noodle sauce. Canned and bottled foods, meat products such as bacon, sausage, and ham, and pickles and cold dishes can also be contaminated. Botulinum toxin is not heat-resistant, but Clostridium botulinum spores are very resistant and need to be heated at 180°C for 5 ~ 15 minutes or autoclave sterilization service at 121°C for 30 minutes to kill them.
Food pathogens bring various health hazards to people, causing diarrhea and food poisoning. Disinfection and sterilization service is the main measure to prevent and control the harm of pathogenic bacteria in food, by killing pathogenic microorganisms, play the role of disinfection service.
Shanghai Fantong biological disinfection service research and development of vaporized hydrogen peroxide sterilizer, air and surface of the confined space can be deep disinfection services. Sterilization is rapid, can quickly kill all kinds of pathogenic microorganisms including bacteria, fungi, branch bacilli, yeasts, molds, viruses and spores of air and surface, and the sterilization rate is 99.9%. Disinfection decomposition into water and oxygen, no harm to the environment, no secondary residues. Environmental protection and safety, to eliminate the traditional disinfection service product residue exceeding the standard problem, the food workshop environment disinfection, production line disinfection, storage and transportation disinfection, to achieve the food workshop aseptic production standards, so that the food away from microbial hazards.
? Hydrogen peroxide is a world-recognized food-grade disinfectant, colorless and tasteless, with broad-spectrum bactericidal effect. Vantone Hydrogen Peroxide Disinfection Robot adopts vaporized hydrogen peroxide disinfection technology, converting 35% liquid hydrogen peroxide into gas hydrogen peroxide, using the release of strong oxidizing free radicals to destroy bacterial proteins, realizing 360-degree disinfection with no dead-end angle, making the gas hydrogen peroxide more germicidal, completely biodegradable, non-toxic and non-corrosive to the human body, no residue in the process of using, and the germicidal rate reaches log6. Shanghai Vantone Biological disinfection service robot is commonly used in the medical field, vaporized hydrogen peroxide has superior penetration diffusion ability, can reach the conventional difficult to wipe and contact places, including air-conditioning units, color steel plate crevices, equipment and instruments, equipment and instruments, inside the bedding, the back of the bed, etc., extensive coverage of every corner to achieve a full range of dead-end disinfection, and at the same time, but will not break the surface of the wet, and therefore not easy to corrode the equipment and walls and other surfaces. It does not break the wet surface, so it is not easy to corrode the equipment and the wall and other surfaces. Very suitable for medical institutions, biopharmaceutical companies, food industry, schools, kindergartens and research institutes of biological laboratory sterilization.