In the market inspection of cooked meat products, cakes, ice cream, bottled drinking water, etc., the total number of colonies exceeding the standard is the main reason for the product being rejected. Some foods (such as bottled water) may exceed hundreds of times or even thousands. Times. The total number of colonies exceeded the standard, which was affected by many factors such as production, storage, transportation and sales. With the advancement of packaging technology, the secondary pollution prevention and control capability in the storage, transportation and sales links was gradually strengthened. However, the secondary pollution of bacteria in the cooling process, the inner packaging process and the filling process in the production process has uncontrollable factors, which has stumbled many brand enterprises and become a major threat to the healthy development of enterprises and industries. Through understanding, many food companies in the production process due to the limitations of sterilization technology, the existing UV disinfection, chemical fumigation, ozone sterilization and other methods have certain limitations, the static sterilization technology can not continue to sterilize under dynamic conditions: 1 The use of ultraviolet rays, chemicals or ozone to sterilize the workshop is harmful to human health. Therefore, when the workers are operating, they should be stopped. Therefore, continuous dynamic disinfection in a human state cannot be achieved, resulting in interruption of disinfection. 2. In the absence of any disinfection facilities, the rapid proliferation of bacteria and the bacteria (metabolism) in the human body cause a large amount of pollutants to accumulate in the air environment, resulting in the total number of food colonies exceeding the standard. According to Zhou Zheng, general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., which specializes in food sterilization technology research and development and equipment manufacturing, the total number of colonies exists in the air. As long as the food is exposed to the air, it will be contaminated, that is, secondary pollution, but only bacteria How much? Many food materials are generally subjected to high-temperature curing before they are processed. In theory, most of the foods are sterilized by high temperature, and the total number of colonies is basically eliminated, which can meet the requirements of commercial sterility. However, in reality, in the process of cooling to the inner package (filling), the food is directly in contact with the air in the workshop. If the air in the workshop contains a large number of colonies, the total number of these colonies will adhere to the surface of the food and contaminate the food again. Causes the total number of food colonies to exceed the standard or leave a hidden danger for the future mildew and deterioration. Dynamic disinfection technology refers to the disinfection method of man-machine co-operation: when the air is disinfected, the person does not need to leave the disinfection site, and there is no side effect. This disinfection method is called dynamic disinfection. It is reported that Shanghai Kangjiu Environmental Protection Technology Co., Ltd. recently announced the launch of a food dynamic air disinfection machine - this is the first dynamic disinfection equipment dedicated to food enterprises in China. In order to overcome the high temperature, high humidity and high odor of the food workshop, the equipment adopts the latest NICOLER three-stage bidirectional plasma electrostatic field working principle. The disinfection process is: the high voltage direct current pulse causes the plasma electrostatic field to produce a reverse electric effect, generating a large amount. Plasma. Under the action of the negative pressure fan, when the polluted air in the air is pumped into the machine through the plasma electrostatic field, the negatively charged bacteria are quickly decomposed and killed. The new mechanism is repeated three times to ensure the sterilization effect, and then the drug-impregnated activated carbon is combined. The components are subjected to secondary sterilization filtration, and the treated clean air is rapidly circulated in a large amount to keep the controlled environment in a "sterile dust-free" standard. Since the person can work in the workshop at the same time when the workshop is sterilized, the sterilizer is called a "food dynamic air sterilizer". The machine is an advanced sterilization equipment, after repeated tests showed that: open the package of 45 square meters or between a filling plant food NICOLER dynamic air disinfection machine after 60 minutes, air settlement bacteria ≤ 15 CFU / dish • 30 Fenzhong , airborne floating bacteria ≤ 800 / cubic meters, air cleanliness ≥ 300,000 ; and no harm to the human body, mainly used in the case of some people working under the synchronous dynamic sterilization; in recent years, this equipment is also widely used For the packaging, cooling and filling of some large food companies. Excessive total number of colonies has undoubtedly become a hurdle for food manufacturers to overcome food safety, and is a common problem faced by countries all over the world. Safeguarding food safety is the unshirkable responsibility of sterilizing equipment research and development enterprises. The successful development of food dynamic air disinfection machine has brought new development to the food industry. Only by adopting advanced sterilization technology and equipment can the company produce hygienic and safe food, in order to further protect the health of consumers and promote their healthy development.                                       Â