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(Fighting New Coronary Pneumonia) Disinfection expert: low temperature freeze disinfection is a new problem, chemical methods are more effective
China News Agency, Beijing, Nov. 25 (Reporter Li Yanan) In response to the recent increase in the detection rate of nucleic acid-positive imported food from the cold chain, Zhang Liubo, chief disinfection expert at the Chinese Center for Disease Control and Prevention and director of the Center for Disinfection and Infection Control of the Environmental Institute, said on the 25th: Disinfection of low temperature freezing is a new problem, and chemical disinfection methods are currently being used to disinfect frozen food.
The Joint Prevention and Control Mechanism of the State Council held a press conference on the cold chain and food safety in autumn and winter. As for how to sterilize items in the cold chain state of concern to everyone, Zhang Liubo confessed that sterilization in low-temperature freezing conditions had not been found before.
“The reason everyone is concerned about low temperature disinfection is because low temperature affects the disinfection effect.” Zhang Liubo said that the low temperature can sometimes cause disinfection effects, such as disinfectants, to decrease significantly, and even make common disinfection methods completely ineffective. A method that can safely and effectively disinfect the surface of food packaging.
He said that two principles should be considered for disinfection at low temperatures: first, safe and effective disinfectants; second, use reliable disinfection methods. Since the object of disinfection is food, care must be taken not to contaminate food.
Disinfection methods generally include physical methods and chemical methods. Zhang Liubo said that according to the current situation, for low-temperature frozen food, chemical methods are relatively easy to achieve, which is to use chemical disinfectants for disinfection, one is to use disinfectants for fumigation, and the second is to spray to disinfect the surface of frozen food packaging. deal with.
“Disinfectant fumigation is to disinfect stacked cold chain food in a closed environment with a disinfectant spray or in a gaseous state,” said Zhang Liubo, this disinfection method is more difficult, because when disinfecting, disinfectant gas should not solidify in water, and the boiling point of existing conventional disinfectant is far from temperature during disinfection. When the sanitizer comes in contact with cold food, it turns into a liquid. At this time, the disinfection gas cannot enter. Wow, it will cause disinfection failure.
“So, when checking the fumigation and disinfection, we should put the target microorganisms in the most difficult position to disinfect, at the bottom and in the middle, and then see if the disinfection effect is achieved after time,” he said.
Regarding spray disinfection, Zhang Liubo said that the freezing point of the disinfectant is slightly lower than the temperature at which it works, so it must not freeze to demonstrate its effectiveness. At this time, you need to ensure that the spray disinfectant can fully contact each side and each position of the package, and that there is a certain contact time to achieve the disinfection effect. (End up)
