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" .
Adheres to dried foods too
We have image for bacteria that "it being generated from a damp place" but some bacteria and viruses are resistant to desiccation.
"The fungus exists because of the building is old" is a typical example of this.
It propagates from cracked floors and walls, add more, adheres to dried foods, which are normally less prone to food poisoning.
Salmonella is exist widely in nature. The ingredients that cause food poisoning often are chicken meat and eggs. It is resistant to dryness and causes food poisoning even in small amounts.
Symptoms include nausea, abdominal pain, fever, diarrhea, and other symptoms which we call "food poisoning."
Will you say,,,
"We are cleaning, we change things that can be changed, such as detergent. But we can't change the old building."
"We clean areas that are difficult to reach, such as high walls or drain pipes when we have Large-scale regular cleaning, but we can't do it on a daily basis."
The problem of old buildings, which cannot be effectively cleaned by the current method,
The problem of contamination with bacteria that widely inhabit the natural world.
How can we take effective measures?
Repel dry-resistant bacteria with ozone air
Ozone air spreads to every corner of the building without human intervention, destroying and killing bacterial cell membranes by its powerful oxidative action.
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.
Since this function destroys bacteria from the nucleus, it has the characteristic that the sterilization rate is high and resistant bacteria are difficult to form.
Easy to use. When ozone fumigation is performed at a high concentration, fumigation can be performed at night when there is nobody．
When you want to use during the daytime while people are working, fumigation can be continued in the low concentration.
Bacteria can be easily managed by daily cleaning even in places that are out of reach.
Suppresses the growth of Salmonella
Salmonella, which is universally present in nature and is known to need special attention in chicken. It is possible to deal with it by not increasing the existing ones.
We have both beneficial and harmful bacteria, and the number that can exist on the surface is limited. The bio-cleaning agent we handle thought, ”If all of them are beneficial bacteria, the harmful bacteria cannot exist."
Beneficial bacteria contained in the cleaning agent produce enzymes.
Enzymes consume organic matter (harmful bacteria, dust, slime, etc.) as food.
Beneficial bacteria grows and creates an environment where harmful bacteria cannot live.
Prevents secondary pollution by the salmonella that comes with the ingredients, adheres to the workbench or cooking utensils, will pass to a completely different lot through the equipment.