Many dairy products, including whole milk, skim milk, whey, cheese, cheese and cream, can be dried by suitable techniques such as spray drying or drum drying. Dried dairy products can be eaten directly after reconstitution, but they are often used as raw materials in Other products such as baked goods, chocolate and confectionery products.
Epidemiological studies have shown that Salmonella is a significant hazard that needs to be specifically controlled during the production of dry dairy products. Sampling and testing of dry-mixed Salmonella and indicator bacteria is recommended at the time of acceptance to ensure compliance with these requirements.
[Salmonella Science]
Salmonella is a bacterium that causes food poisoning in humans. Salmonellosis refers to a general term for different forms of humans, domestic animals, and wild animals caused by various types of Salmonella. The contamination of food by the person infected with Salmonella or the faeces of the carrier can cause food poisoning. According to statistics, among the various types of bacterial food poisoning in countries around the world, food poisoning caused by Salmonella is often ranked first. The pathogenesis of Salmonella is mainly due to the fact that a large number of live Salmonella enter the digestive tract with food and multiply in the intestine, and then enter the blood circulation through the mesenteric lymphoid tissue, causing bacteremia and causing systemic infection. When the bacteria are destroyed by the mesentery, lymph nodes and reticuloendothelial cells, the Salmonella releases endotoxin, which causes human poisoning and subsequent clinical symptoms.
Food safety needs to be paid attention to by food companies. It is necessary to strengthen the hygienic inspection of products, and autoclaves (autoclaves) are indispensable tools. When producing food, enterprises should pay great attention to food safety. Salmonella will lose its activity at high temperatures. Companies that produce meat should use autoclaves to help maintain food safety.
At present, there are many varieties of autoclaves on the market, and there are imported domestic autoclaves, and the quality of the products is uneven. The best quality in the industry is the Japanese ALP autoclave, which is the general agent of Southeast Scientific Instruments. The best autoclave is ALP autoclave. Japan ALP autoclave has "Import Pressure Vessel Production License", "Import and Export Boiler Pressure Vessel Safety Performance Inspection Certificate" and pressure gauge and pressure reducing valve on autoclave, and send it to the local measurement department for measurement. . Japan ALP autoclave has excellent safety performance, relies on temperature sensor to control temperature, and has a pressure sensor. When the temperature or pressure is abnormal, it will automatically cut off the power supply to ensure safety. Compared with the pressure gauge, the internal pressure is relatively simple. No need for human detection and control, and higher security. For more advanced configuration, you can choose the CLG series autoclave produced by ALP Company of Japan. The autoclave has built-in dual temperature and pressure sensors. The autoclave can automatically sense the relationship between temperature and pressure to ensure that it will not There is a situation of abnormal pressure and it is more secure.
Japan ALP CL series autoclave, using mechanical lock and electronic lock double lock device, if the autoclave lock fails or the cover is not covered, the instrument will not start; after the sterilization is completed, the autoclave needs to be lowered The electronic lock can be opened up to 80 degrees or less and the autoclave can prevent accidental burns. At the same time, a good imported autoclave does not directly expose the stainless steel on the inner surface of the metal cavity, but has an insulating coating to prevent electric leakage and injury. Other safety features of the ALP autoclave, such as water shortage protection against dry burn, electrode fault indication, abnormal time indication, etc.
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