As the temperature rises, some of the deep-processing enterprises of aquatic products have seen an increase in the microbial indicators of their products, which are increasingly difficult to control. In addition to the increasing factors of raw materials, the secondary pollution of microorganisms in the air of production workshops is often overlooked by enterprises. Dealing with secondary pollution of microorganisms is an important prerequisite for ensuring product quality. In an interview, Mr. Jin Dahai, an engineer specializing in food sterilization technology research and development and equipment manufacturing, said in an interview that raw materials with low initial microbial content, reasonable processing technology, and food dynamic disinfection machine using dynamic continuous sterilization technology, It can effectively control the pollution of aquatic products by microorganisms, thereby improving the quality of food hygiene. Aquatic processed products are products made from fresh aquatic products. The processing is divided into: frozen food processing, aquatic pickling processing, dried aquatic products processing, aquatic product smoking processing, canned aquatic products processing, frozen fish. Processing of oysters and surimi products. The raw materials are generally extensively worked in the field, and sold in bulk, which is easily contaminated during transportation and storage. In addition, the packaging materials are unsanitary and unsafe, resulting in serious pollution problems in processing, packaging, storage and transportation. In order to ensure that the quality of raw materials of aquatic products meets the standards, the following items should be noted: (1) In the fishing area, the aquatic products should be selected in a place with a wide area and clean environment. The fresh aquatic products should not be arrested or piled up in places where pesticides, fertilizers or other pollutants have been polluted, so as to avoid contamination of the aquatic products. . (2) Packaging Packaging materials must be materials approved by the state for use in food. The materials used must be kept clean and hygienic. They should be stored in a dry and ventilated special warehouse. The inner and outer packaging materials should be stored separately. The packaging and label of direct contact with aquatic foods must meet the food hygiene requirements, should not be faded, and should not contain toxic or hazardous substances. The object causes direct or indirect pollution. (3) Transportation and transportation tools should be cleaned and disinfected before shipment, so that they are clean, non-toxic, and have no odor, and prevent transportation pollution. Do not mix with harmful or toxic substances; do not use any toxic or harmful chemicals during the transportation of fresh and live aquatic products, and do not use anesthetics. (4) Storage (suspension) The raw materials of live water products can be oxygenated in a clean, non-toxic, odor-free cement pool, aquarium and other water bodies. The water for holding water should meet the requirements of “Water Quality of Freshwater Aquaculture for Non-polluted Foodsâ€. The environment should be clean, non-toxic, odor-free, non-polluting, meet sanitary requirements, and have drainage facilities. During storage and transportation, it should be lightly transported to avoid squeezing and collision. It should not be drained and transported during dewatering, storage and transportation, avoiding extrusion and collision, and must not be dehydrated. During the storage of fresh aquatic products, mosquito bites should be strictly prevented during storage. And exposure. Through such steps, the quality of the raw material of the aquatic product can be controlled. According to Jinhaihai, an engineer of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., in the deep processing stage of raw materials, in order to control the microbial indicators and product quality of the products, we can take corresponding measures from the following aspects: 1. For aquatic product production personnel, we should do a good job. Disinfection work, such as the mouth, hands, feet, head, shoes, overalls, caps, etc. of the operators, must be sanitized. 2, do a good job of fly prevention, anti-mosquito. 3. After the aquatic products are processed into finished products, they should be packed as soon as possible and not exposed to the air for too long. 4. The finished product after packaging or the semi-finished product that has not been packaged at the time of leaving the work shall be transported to the frozen storage warehouse in time. 5. The production and packaging equipment, tools and tools should be cleaned and disinfected regularly. After each production, the sanitation and cleaning work should be done well, especially for the parts that are prone to sanitary corners, such as turnover containers. Clean up the work. It is worth noting that improving the hygienic quality of the air in the processing and packaging workshops can effectively improve the hygienic quality of aquatic products and prevent the occurrence of microbial over-standard problems. After the packaged aquatic products have been stored for a period of time, the microorganisms may exceed the standard. One of the important reasons is that if the unpacked aquatic products are in contact with the air in the workshop, if the air in the workshop contains many microorganisms such as bacteria, these microorganisms Will adhere to the surface of aquatic products, re-contamination of food, and then mass reproduction, eventually leading to unqualified sanitary quality of aquatic products, and even lead to food poisoning accidents. In order to prevent secondary pollution of aquatic products in the packaging process, the food dynamic disinfection machine can be used to disinfect the air in the workshop. It is reported that the dynamic disinfection machine developed by Shanghai Kangjiu Environmental Protection Technology Co., Ltd. is tailor-made for the food production workshop, and achieves the purpose of continuous disinfection and sterilization under dynamic (personal) conditions. It can replace the disinfection equipment and layers originally used. Flow purification device. Tested by many health agencies, the dynamic disinfection machine kills 100% of harmful bacteria, and kills 99.7% of natural bacteria (including mold); it can filter out dust in the air and make the air cleanliness up to 10 ~ 50,000 grades, with the function of eliminating odor; can effectively extend the shelf life of aquatic products and aquatic raw materials. The machine is powered by 220V, consumes about 1 kWh in 4 hours, has a service life of 15 years, and has no maintenance cost during the period. It has the characteristics of simple use, powerful function, convenient movement, less investment and long service life. Air dynamic disinfection machines have been widely used in various food fields. In order to meet the sterilization needs of different environments, Shanghai Kangjiu Environmental Protection Technology Co., Ltd. is constantly developing new products. Recently, the company will introduce automatic hand sterilizers, which provide a strong security backing for all kinds of food enterprises, and make food safe. Go to the end.