Due to factors such as fish raw materials and production process management, there are certain safety risks in canned products. The main manifestations are botulism poisoning caused by histamine sensitization and sealing in fish raw materials, improper sterilization, etc. The canned food processing process consists of raw material processing, sorting, trimming, canning, sealing, sterilization, and cooling. Like other foods, the processing environment, mechanical equipment, processing water, materials, and operators may become sources of microbial contamination. Through on-site inspections, the reporter found that there are two links from the time raw materials enter the factory to sterilization and cooling that are extremely vulnerable to microbial contamination. First, food raw materials are often in contact with the external environment during production, processing, transportation, and storage. Microorganisms in the external environment often invade food and cause food contamination. Second, in the canning process, the cleaned and disinfected raw materials should be canned as soon as possible, otherwise it will easily cause contamination. That is, if the bacteria or sealing process is incomplete, the canned food will easily spoil and become inedible.
Therefore, in addition to strict control of raw material selection, processing, sterilization and other procedures, canned food companies should also carry out disinfection and sterilization work in the raw material storage room, production workshop and canning workshop, and maintain a sterile environment for canning and sealing. . In view of the high-standard sterilization requirements of canned food, it is appropriate to use the latest NICOLER dynamic disinfection and sterilization technology, which means continuous and uninterrupted sterilization and sterilization in the presence of people. It is harmless to the human body and makes up for the previous ozone, ultraviolet, and drug spraying. The defect of human-machine asynchronousness. It uses the latest NICOLER generating chamber to form a three-level bidirectional plasma electrostatic field. It generates a large amount of plasma to completely kill mold, bacteria and employees' own germs in the air. It is then combined with components such as drug-impregnated activated carbon for secondary treatment. Secondary sterilization and filtration, the processed clean air circulates rapidly in large quantities, keeping the controlled environment at a "sterile and dust-free" standard, achieving a synchronized effect of "working and disinfecting at the same time", and controlling microorganisms during the food production and filling processes Secondary pollution problem. Recently, it has been gradually used in important links such as cooling, packaging and filling of food companies. In addition to maintaining a sterile environment in the production and canning workshops, raw material cleaning is also an important process in the canning process. Cleaning not only removes soil and dirt on the surface of the raw materials, but also reduces microorganisms on the surface, so the cleaning water must be clean and hygienic. In addition, during the storage and sale of canned food, avoid rough handling and unloading. Canned food should be stored in a clean, dry, ventilated, and cool place. In short, the control of microbial contamination of canned food is a complex system project, and a set of feasible comprehensive measures must be taken during production to minimize contamination.
Another is the residue of heavy metals in canned fish. With the rapid development of industry, wastewater containing heavy metals enters various sea areas every year. Toxic heavy metal substances are accumulated in aquatic organisms through enrichment and reach a certain concentration. They are originally provided for people. Protein-rich fish become carriers that may concentrate poisons, thereby endangering human health. Therefore, it is recommended to adopt the following measures to control the residues of heavy metals in the body: (1) When people eat canned fish, they should choose canned fish from different species and different sea areas, so as not to cause a large amount of heavy metals to remain in the body. (2) When producing canned fish products, manufacturers must implement strict management and supervision from raw materials, production, processing, packaging and other links to ensure the instruction and safety of canned fish. (3) The product quality supervision department should strengthen the detection of heavy metal content in canned fish and promptly announce unqualified products to consumers.