Method for controlling the pollution of Alicyclobacillus in water

Abstract

The invention provides a method for controlling the pollution of Alicyclobacillus in water, which sterilizes and irradiates Alicyclobacillus in water with medium-pressure ultraviolet rays, thereby preventing the bacteria from entering subsequent production links from the source and causing cross-contamination among production equipment, furthermore thereby ensuring the quality of end products of fruit and vegetable industries. The medium-pressure ultraviolet light is combined with hydrogen peroxide, the method can properly reduce the irradiation dose of the medium-pressure ultraviolet ray on the premise of obtaining better sterilization effect, does not need to introduce new chemical substances in the sterilization process, and is safer to use in the food production and processing process,and has good application prospect especially in treating the processing and cleaning water of fruits and vegetables and other production water.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for controlling Alicyclobacillus pollution in fruit and vegetable processing and cleaning water by using medium-pressure ultraviolet rays. Background technique [0002] Juice spoilage incidents caused by Alicyclobacillus have occurred successively in many countries and regions in recent years, bringing huge economic losses to juice production enterprises, making this bacteria one of the most concerned pollutants in the juice industry. [0003] Alicyclobacillus spp. is acidophilic, heat-resistant, spore-forming, and stress-resistant, and its metabolites will affect the flavor of fruit juice at very low concentrations. The spores of the bacteria can contaminate semi-finished products or production materials in fruit juice production, including concentrated fruit juice and processing water, etc. It is difficult to detect when the pollution is low, so that the produc...

AI Technical Summary

Problems solved by technology

Chemical disinfectants are often used to kill spoilage microorganisms in the process of fruit and vegetable processing and cleaning, but disinfection by-products harmful to human health will be produced during the disinfection process, and for Alicyclobacillus with strong spore resistance, the inactivation effect not ideal

The commonly used sterilization methods in the existing food processing and production process are: 1. Membrane filtration, which requires frequent replacement of the filter membrane, resulting in increased costs and poor retention stability

2. High-temperature sterilization, because Alicyclobacillus is a heat-resistant bacterium, general high-temperature sterilization cannot kill it, and ultra-high temperature will affect the flavor of fruit juice

3. Pasteurization, conventional pasteurization is difficult to completely inactivate it, but may stimulate spores to germinate

Existing ultraviolet sterilization is generally irradiated by low-pressure mercury lamps. Due to the poor penetration of ultraviolet rays, it is usually used for the treatment of food factory workshops, equipment, surfaces of packaging materials, and processing water.

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