This article is created with reference to the Food Hygiene Management Guide that incorporates The Japan Ministry of Health, Labor and Welfare HACCP. Images and illustrations are also borrowed from the same website.
To prevent food poisoning, let's keep in mind "not let Adhesion", "not let be increase", and "not let exist" .
Bacteria that love the environment with low oxygen
Including harmful bacteria, "can't live without oxygen" is a common term for living things, but some harmful bacteria prefer an environment with low oxygen.
Campylobacter is one of them.
Although it is vulnerable to dryness and heat, it grows only in the intestinal tract of humans and animals. It means, it grows in the no-oxygen environment.
It may adhere to ingredients, materials and utensils and it proliferates when an oxygen-poor environment is reproduced.
For example, they exist in the gaps between cooking utensils that have not been washed sufficiently and piled up, or gaps among ingredients that are piled up with insufficient cleaning.
Diarrhea, abdominal pain, fever, vomiting and other symptoms often referred to as "food poisoning" occur.
Regarding the cleaning of ingredients or materials, cleaning with hypochlorous acid is often adopted from the viewpoint of disinfection and sterilization effect and cost, but there are problems such as leaving a unique smell of hypochlorous acid or can not expecting the deodorizing effect for materials.
Hypochlorous acid has the function of corroding metal objects, so it cannot be used for cleaning cooking utensils.
Bacteria that prefer an environment with low oxygen, how can we avoid contamination?
Washing ingredients with ozone water
The ozone water / ozone air generator, which can be washed without spoiling the taste and flavor of the ingredients.
You can handle at the running cost of tap water, and can be expected to have a deodorizing and sterilizing effect which is not found in ordinary tap water or RO water.
Ozone has three oxygen atoms (O3), but by its nature, it try to return to ordinery oxygen (O2).
Single Oxygen (O) has a strong oxidizing action.
By this action, the cell wall of the bacterium is directly damaged / destroyed / decomposed, and the nucleus of the organism is discharged to the outside, resulting in death.
By using ozone water, It makes possible that
Since it does not use hypochlorous acid, it does not spoil the taste and flavor.
Make sure to kill the bacteria.
Equipment can be washed.
Portable type, it can be used anywhere
Ozone water / ozone air generators are available in fixed and movable types. If it is movable, it can be used for multiple purposes such as hand washing by workers, food washing room, equipment washing room, work table and floor cleaning.
Please consider to adapt an ozone water / ozone air generator, which gives you great peace of prevent food poisoning by the running cost of tap water.