Risk measures for each ingredient-pork

Pork

This article is created by referring to Aisei Pharmacy Health Graphic Magazine Vol.40 Food Poisoning Special edition.
Images and illustrations may also be borrowed from the website.

To prevent food poisoning, let's keep in mind "not let Adhesion", "not let be increase", and "not let exist" .

Our products are corresponds as below ;
Bio-cleaning agent : "not let increase" and "not let exist",
Ozone air / Ozone water Generator : "not let Adhesion" and "not let be increase".

Be careful of bacterial adhesion from the outside

Pork, risk of food poisoning is relatively low in meat, but there is a risk of contamination such as Clostridium perfringens. Be sure to heat enough until " well-done" as a preventive measure.

You don't need to wash meat with water normally, but it is recommended to use ozone water to kill bacteria, which has a strong sanitizing effect by oxidizing.

Since you have the risk of adhesion the bacteria, such as Clostridium perfringens from the outside. It is important to create an environment where harmful bacteria cannot live.

Our bio-cleaning agents apply the property that we have 2 kinds of bacteria, both beneficial and harmful bacteria, and the number of bacteria which can exist on the surface is limited. It is a cleaning agent born from the idea of reversal, "If we make all bacteria are beneficial one, the harmful one can not alive, isn't it ?"

Beneficial bacteria have coexisted with humans since ancient times. It is familiar to us as "fermented food". Beneficial bacteria is contained in our cleaning agent. Beneficial bacteria, which we call "Probiotics" produce enzymes and consume organic substances (harmful bacteria, dust, slime, etc.) as food. The beneficial bacteria grow and the harmful bacteria cannot survive. You can see dramatically improve in the hygienic environment.

 

Follow me!