Food is the life of the people, food to safety first. In recent years, increasing environmental pollution and frequent food safety incidents have posed a huge threat to people's health and lives, and food safety has become a hot topic of concern.
With the continuous improvement of people's living standards, consumers' requirements for food are also developing towards the direction of green, health, nutrition and safety. It is generally required to keep the quality of food stable and not add additives during the processing process.
Thermal sterilization is mainly used in traditional food processing. The traditional thermal sterilization can not kill all the microorganisms in food (such as some heat-resistant Bacillus). At the same time, heating will destroy the nutrients in food and the natural characteristics of food to varying degrees.
Non-thermal sterilization is a kind of contemporary new technology, sterilization conditions are easy to control, the influence of the external environment is small, because the temperature of food in the process of sterilization does not rise or rise is very low, is conducive to maintaining the physiological activity of food functional components, conducive to maintaining its color, aroma, taste and nutritional components.
Chemical disinfection is the use of chemical disinfectants to kill pathogenic microorganisms. Its sterilization mechanism is chemical drug penetration to the bacteria in the body, make the bacteria protein frozen denaturation, interferes with bacterial enzyme activity, inhibit the growth of bacteria metabolism and or damage of cell membrane structure, change the permeability, undermine its physiological function, etc., make the pathogen proteins irreparable damage, which have the effect of disinfection.
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