Food disinfection methods

Food disinfection refers to the use of food as raw materials to prevent food from spoiling and to achieve stable food quality. It has the function of effectively extending the shelf life of food. Generally, food processing plants use some methods of food disinfection. There are many methods, such as ultra-high temperature sterilization technology, pasteurization, etc., which are relatively common methods of food disinfection.

Food disinfection methods

(1)Ultra-high pressure sterilization technology:

Ultra-high pressure sterilization (high hydrostatic pressure sterilization) of food means that food materials are packaged in a certain way, placed in a liquid medium (usually edible oil, glycerin, or an emulsion of oil and water), and subjected to a pressure of 100 to 1000 MPa for a certain period of time to achieve sterilization requirements.

(2) Low temperature sterilization:

Low-temperature sterilization is a heating method that partially kills microorganisms present in food. Temperatures below 100°C are generally used. Since there are still a lot of bacteria remaining in the food after low-temperature sterilization, in order to extend the shelf life of the product, refrigeration, fermentation, addition of additives, deoxygenation and other processing technologies are used.

(3) Pasteurization:

Pasteurization refers to a relatively low temperature heat treatment method, generally carried out at a temperature below the boiling point of water. It is an ancient technology first invented by Pasteur, a French doctor in the 19th century, and it still has certain application value today.

(4) Ultra-high temperature instant sterilization:

Ultra-high temperature sterilization is referred to as UHT sterilization. The general heating temperature is 125-150°C, the heating time is 2-8 s, and the sterilization process in which the product meets commercial sterility requirements after heating is called UHT sterilization.

(5) Microwave sterilization:

Microwave sterilization is the process of treating food with microwaves to make the microorganisms in the food lose their vitality or die, thereby extending the shelf life.

(6) Ultraviolet sterilization:

The bactericidal effect of ultraviolet rays is to promote the denaturation of cytoplasm. When microbial cells absorb ultraviolet rays, photochemical reactions cause chemical changes in the intracellular components, especially nucleic acids and protoplasmic proteins, causing the cytoplasm to denature.

(7) Ozone sterilization:

Ozone is a lavender gas with a special fishy smell that exists at room temperature and freezing temperature. It is partially soluble in water, and its solubility increases with decreasing temperature. It can self-degrade at room temperature to produce a large number of free radicals, the most notable of which is the hydroxyl radical, and thus has the characteristics of strong oxidizing properties.