Colony Count is Off the Charts

How does food workshop colony total number and coliform bacterium exceed mark to do?

Today’s topic is what to do about total bacterial count and E. Coli in food factories? Before we get into that, let’s talk about why the food industry has a problem with CFU and E. coli levels. It’s a cliché for the food industry. According to researchers at the Orodo Laboratory, there are three reasons for the high levels of total bacterial count and E. coli in food plants: 

1. Why the plants are not clean and rely on disinfection equipment; 

2, workshop is not equipped with dual-core ozone generator and dynamic air disinfection machine, rely on workshop clean; 

3, there is no strict requirement for staff to do health protection measures. That’s the problem I’m having with my clients right now. So what’s the solution?

According to Zhou Zong, an engineer at Shanghai Kangjiu Disinfection Technology Co. , Ltd. , who specializes in food safety technology, the floor and operating equipment of the workshop should be disinfected and sterilized after the workshop is finished. After disinfection and sterilization, the short-range remote control timing by using the dual-core ozone generator developed by Aorodo can rest assured that employees can leave work. The dynamic air disinfector should be installed in the inner packing area and the cooked food cooling area to kill the harmful bacteria in the air. In addition, we do the case in the process, we found that some food factories of a operating error, is to start the dual-nuclear ozone generator sterilization, cleaning the next morning. Do not do this, must be the first clean-up and then open the dual-core ozone generator, this can effectively prevent microbial pollution.