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" .
Hand washing is important to prevent food poisoning
It is a food poisoning occured often in summer, but it also occurs in the cold season. It is easy to occur in bivalves. For example, oysters, which are the taste of winter.
We know well that fresh Oysters are very delicious but even they are quite fresh, we might have stomach ache.
It may cause by norovirus, not concerned to freshness of food.
Norovirus propagates only in the human intestine. Touch food with insufficient hand washing after the toilet, Soil pollution by the damage of sewer pipes etc are routes of infection.
Symptoms include diarrhea, vomiting, abdominal pain and fever. If it is prolonged, the excretion disorder may continue for about a month.
For prevention, ｗashing hands is the most important. Cooking is also effective because it will die if heated to 85 degrees or higher.
Are you worried that,,,
"Workers' fingers are already washed with soap and disinfectant soaking. However, bacteria are occurring."
"Bacterial management team manages site according to the standard manual, but bacteria are detected. "
Destroy and kill bacterial cell membranes with ozone water
Ozone water, which can be used at the running cost of tap water, destroys the cell wall of bacteria that cannot be destroyed by general soap or disinfection. By the strong oxidizing action peculiar to ozone, and kills the bacteria by dissolving the nucleus of the bacteria.
The strong oxidizing action of ozone is also very effective for cleaning and sterilizing foodstuffs. Hygiene treatment is often performed in Hypochlorous acid in terms of convenience and price, but it has been pointed out that the flavor may be impaired. Ozone can be expected to have a high cleaning and sterilizing effect while keeping the original flavor of the ingredients, at the running cost of tap water.
The strong oxidizing action of ozone is also very effective. It works for deodorizing spaces and foodstuffs. The odor that remains in the space when handling food, you can deodorize with ozone air.
Hypochlorous acid has a bactericidal effect but not a deodorizing effect. It is possible to remove odors, add more slime on the surface of ingredients with ozone water.
Improve the hand washing and food washing by ozone water, which can be used in the running cost of tap water.
Things making bother for the fungus management team are that with general detergents and disinfections, the bacteria become resistant after several uses, what we call "detergents are no longer effective". Ozone water kills bacteria from the nucleus, making it difficult to grow by their own unless they enter from the outside.
Will you say,,,
"How can I prevent bacteria entry from the outside?" read here ↓
Prevent the entry of bacteria from the outside
The bio-cleaning agents contain multiple beneficial bacteria that humans have coexisted with since ancient times.
Multiple bacteria help each others to minimizing the weaknesses and maximizing the benefits.
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.