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Application of Automatic Sterilizers in the Production Process of Puffed Foods

Release time：2015-12-23

Automatic Disinfectant The food industry is about to widely adopt disinfection equipment, enabling enterprises to obtain QS certification. Hand-disinfection equipment is an essential requirement for obtaining production certifications such as GMP and HACCP. According to available information, about half of puffed-food manufacturers pay little attention to hand disinfection, and the methods they use are also flawed: some soak their hands in oxygen-based disinfectants or spray 75% ethanol onto their hands. Ideally, such treatments should be maintained for at least three minutes to achieve the desired disinfection effect; however, during working hours, when employees are concentrated, they often share a single basin of disinfectant solution only briefly, resulting in inadequate contact time and repeated use by multiple individuals. This leads to a decline in the disinfectant concentration, which can in turn cause secondary contamination.

Since their invention in the 1960s, puffed snacks have become a globally popular leisure food. Today, to facilitate storage, enhance flavor, improve palatability, and expand product variety, extensive use is made of modern production processes and technologies; however, issues such as bacterial contamination exceeding regulatory limits persist.

According to GB 17401-2014 The National Food Safety Standard—Food Hygiene Standard stipulates that the total plate count in puffed foods shall not exceed 10,000 cfu/g, and the limit for coliforms shall not exceed 90 MPN/g; moreover, pathogens such as Salmonella, Shigella, and Staphylococcus aureus must be undetectable. The processing flow for puffed foods is as follows: flour preparation → ingredient mixing → extrusion puffing → shaping → baking → seasoning → packaging → market release. Given this series of processing steps, how can we ensure that microbial levels in puffed foods do not exceed the regulatory limits?

During the production of puffed foods, the main causes of secondary microbial contamination from employees’ hands are: 1 1. The frequency of hand disinfection is insufficient; based on the duration after disinfection, it is recommended to re-disinfect hands every 60–90 minutes to prevent the growth and proliferation of bacteria on the hands. 2. Hand hygiene management is inadequate: management personnel lack sufficient knowledge of hand hygiene, hold outdated attitudes, have not received timely training, and are therefore unable to provide education and regular training for food-handling staff. No systematic hand-hygiene management system has been established, and even when hand-hygiene training is conducted, it is not mandatory. 3. In areas such as changing rooms, washrooms, production workshops, and restrooms, visually appealing, illustrated hand-disinfection posters are readily visible, subtly influencing employees’ behavior on a subconscious level at all times. 4. Warehouses maintain a stock of 1–3 hand-disinfection devices at all times to ensure replacement availability in case of equipment failure. 5. Hand-disinfection stations are installed only in the first or second changing areas; production workshops either lack such equipment or have not installed it. If hands become contaminated with bacteria, this can lead to secondary contamination of food, containers, tools, work surfaces, and other items, which in turn exacerbates cross-contamination and results in non-compliant food products.

After installing the automatic disinfection equipment technology, if 75% is used... When medical alcohol is used as the disinfectant, the procedure is: touchless soap dispenser for hand washing—faucet rinsing—touchless hand drying—touchless hand sanitization. When other disinfectants are used, the procedure is: touchless soap dispenser for hand washing—faucet rinsing—touchless hand sanitization—touchless hand drying. The former approach is recommended because, after the alcohol evaporates, no residue remains on the hands.

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