식품의 핵심 요점 MAP 신선한 포장 -1
The relationship between the degree of food contamination before packaging and the shelf life of modified atmosphere packaging
Foods in modified atmosphere package , especially perishable foods such as fresh fish and meat, have high requirements for pollution. The lower the bacterial contamination index before packaging, the longer the storage period. According to the modified atmosphere packaging test of fresh food in China, when the total number of bacteria contaminated by fresh fish and meat before packaging is greater than 105 / g, the preservation effect of modified atmosphere packaging is very poor or no, and the preservation of the total bacteria is less than 104 / g The effect is obvious. If the quality of fresh food is only high on the surface, the surface pollution can be reduced by proper sterilization before packaging, and modified atmosphere packaging can still achieve a certain effect. In addition, modified atmosphere packaging of food has stricter requirements on the hygiene of packaging production workshops and individuals. Try to avoid re-contamination of pre-treated foods in order to achieve the desired preservation effect. Foreign modified atmosphere packaging production such as red meat packaging in Western Europe is concentrated production by large enterprises, and then through low-temperature cold chain storage and transportation and sales, to ensure the quality of packaged food and food safety. At present, there are many meat processing enterprises in all parts of China to establish modern cooling and dividing fresh pork production lines with the conditions to produce modified atmosphere packaging and dividing fresh meat.
