Food Business Network News both plant foods, animal food or artificial food, they will be in raw materials, ingredients, processing, packaging, storage, sale and consumption process to a certain speed and manner of losing its original quality. Causes of loss of inherent quality of food, including physical, chemical, enzymatic and microbiological aspects. The loss of quality caused by the first three aspects is generally less, and the most important is the deterioration of food caused by microorganisms. It not only causes the food to lose its nutritional value, but also may cause food poisoning after eating the decaying and deteriorating food. In terms of the three major nutrients of food, the deterioration of protein is called spoilage. It is characterized by the formation of low-grade sulfides or nitrides, which is characterized by odor; the deterioration of saccharides is called fermentation, due to the production of lower alcohols and carboxylic acids. It is characterized by alcohol or sourness; the deterioration of fat is called hare or rancidity, and it is characterized by a haze due to the production of lower aldehydes, ketones, and the like.
Harmful microorganisms include bacteria, mold, yeast, and various bacteria have their own characteristics. What they have in common is that water, oxygen, and nutrients are essential conditions for their living, and their survival depends on the external environment. Therefore, We can use these commonalities to control harmful microorganisms.
Taking mold as an example, under the unfavorable conditions of living conditions, their spores can survive, not develop, and not multiply; the conditions are slightly better, they can slowly breed, maintaining the basic balance of the number of deaths and reproduction; only in each Under the conditions that are suitable, they can quickly multiply and cause harm. It is not difficult to understand from the analysis of the survival state of microorganisms under different conditions. Food preservation is not forced to be stored under aseptic conditions, but it is only required to avoid the rapid propagation of harmful microorganisms during the shelf life and the uncontrollable state. That is, as long as an environmental condition that is detrimental to harmful microorganisms is maintained, thereby reducing or inhibiting the proliferation of harmful microorganisms in the food. Of course, in order to prevent the contamination of harmful microorganisms, killing harmful microorganisms is also an effective method.
From the perspective of food preservation, what are the conditions that affect the survival of harmful microorganisms? At present, it is recognized at home and abroad mainly by temperature, pH value, water activity, oxidation-reduction potential, gas composition of storage space, competitive bacteria, preservatives, initial amount of bacteria, radiation and packaging, etc. It affects the growth and reproduction of harmful microorganisms. Therefore, they are the fences for the survival of harmful microorganisms. By adjusting these fences, the survival state of harmful microorganisms can be controlled. The principle of the fence is to guide the principle of food preservation. According to this principle, the design of food formula, storage conditions and anti-corrosion methods is called food anti-corrosion barrier technology.
temperature
Each microorganism has an optimum temperature for survival, generally 28 ° C - 37 ° C, too high or too low temperature will affect its growth and reproduction. We can use high temperature to kill microorganisms, and low temperature to control microorganisms. Generally, the growth and reproduction of microorganisms slow down with the decrease of temperature, and with the decrease of temperature, the types of microorganisms that can be propagated are also reduced.
Water activity
Water activity can be widely used to illustrate the stability of food and the possibility of microbial growth, as well as chemical enzymes and physical changes that can cause changes in food quality. The activity of pure water is set to 1, and the activity of water decreases as the mass of the solution in the aqueous solution increases.
In vacuum packaged foods, the water activity can be less than 0.91. When used in combination with lower water activity and lower temperature conditions, it has a significant inhibitory effect on various microorganisms.
pH value
In general, acidity has a strong bacteriostatic effect, so acidity is an important factor affecting the survival of harmful microorganisms. When the pH is less than 2, various harmful microorganisms cannot grow; when the pH is less than 4.2, most harmful microorganisms are effectively inhibited.
preservative
As the name suggests, preservatives are highlighted as fences. The word "defense" has two meanings: the first layer means that although the effect of the preservative is not entirely dependent on the amount of microorganisms present, it must not be used in foods that already contain a large number of harmful microorganisms to stop the decay or cure the decay. . It is only effective when the number of harmful microorganisms is relatively small, or when the harmful microorganisms are not yet rapidly multiplying. The second meaning is to distinguish between the two concepts of “killing†and “suppressing†harmful microorganisms. The preservative is first suppressed at the usual concentration. It not only inhibits the metabolism of microorganisms, but also inhibits growth. It takes days or weeks to kill the inhibited bacteria. If the microorganisms are to be killed in a short time, use a disinfectant. There is no preservative that inhibits all harmful microorganisms that may occur in food, and no preservative that inhibits only one harmful microorganism in food.
Initial dose
The initial amount of food antiseptic is used as a fence to highlight its important role in food preservation. Because the effect of any fence in food preservation is related to the initial amount of bacteria in the food, the lower the initial amount of bacteria, the more satisfactory the preservation effect.
As can be seen from the role of each of the above fences, it should be said that each fence can effectively inhibit harmful microorganisms in the case of strengthening, but these enhanced conditions are unacceptable for food. Therefore, it is not possible to strengthen a certain fence to achieve the purpose of anti-corrosion, but to set up more fences as much as possible. The importance of each fence is not in their intensity, but in the mutual cooperation between the fences, the sum effect can effectively suppress harmful microorganism. If there is only one fence, the fence is bound to be very high; if several fences are continuous, although each fence is relatively low, it can effectively inhibit the growth and reproduction of harmful microorganisms.
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