Canned (canned) food can be canned drinks, the more common ones are coffee, juice, iced milk tea, beer, etc. it can also be canned food, popular ones than: canned meat, canned poultry, canned seafood, canned fruit, canned vegetables. As a fast food product, usually refers to food that meets safety standards after being processed, sealed in cans, then sterilized and sealed to prolong the shelf life for export abroad. Faced with the fact that the pace of life in society is gradually accelerating like today, canned food is becoming more and more popular among consumers

Canned food has been around for nearly a hundred years. With the development of industrial technology and constantly improving people's living standards, there have been many technological reforms and updates in canning processing technology and methods. In canning, the range of selection of starting materials is increasing, the methods of cleaning and processing ingredients are more and more advanced, the technology of production and processing is increasing, the standards of food are increasing, and at the same time, with the the discharge, sterilization and sealing of canned goods. Such measures were also improved at the same time. For canned food processing, sterilization and microbiological control and sealing are important control links in the process, closely related to the shelf life, taste and quality of the food.

Basic canning process

For canned food, the processing mainly includes the following aspects:
Selection and cleaning of raw materials
Peel the material and protect the color
Cut ingredients
Process materials
Pour ingredients into cans and add ingredients
Perform sterilization, rinsing and cooling operations
Close the finished product box.
With the continuous improvement of people's quality of life and living standards, the requirements for food ingredients are increasing, both to ensure the microbiological safety of food and to ensure that the food has a good taste. and vibrant colors. During processing and sterilization, the control of harmful microorganisms and the destruction of harmful bacteria are important methods to ensure the smell, taste and composition of food ingredients.

Sources of microbial contamination in canned food

As food ingredients, the bodies of animals and plants can contaminate food by their live microorganisms.
Canned foods can contaminate food during raw materials, production, processing, transportation, storage, sales and eating.
Microbial contamination of food can occur through water, air, people, animals, machinery and equipment.

Common microorganisms found in spoiled canned food

1. Low and medium acid canned food (PH 4.5)
   (1) Bacillus stearothermophilus: thermophilic, flat-panel rancid, acid-forming, non- or slightly gaseous (low vacuum);

   (2) Clostridium saccharolyticus thermophilic: thermophilic, gas-producing, non-H2S-generating, acid-producing, swelling;

   (3) Clostridium nigricans: thermophilic, producing H2S, flat cover or slightly inflated (low vacuum), blackening;

   (4) Clostridium botulinum: aerobic, anaerobic, toxin-producing, acid-producing, gas-producing, H2S-producing, tank-expanding;

   (5) Clostridium sporogenes: aerobic, anaerobic, non-toxic, acidic, gaseous, H2S, swelling and odorous.

   Acidic canned food (PH3.7 ～ 4.5)
   (1) Bacillus coagulans: thermophilic, rancid, acid-producing, non-gassing;

   (2) Clostridium pasteurii, Clostridium butyricum: aerobic, anaerobic, gas-producing (O2, H2) fermentation;

   (3) Bacillus polymyxa, Bacillus softener: aerobic, gas-producing, acid-producing, acetone-producing, ethanol-producing.

   Canned foods with high acidity (PH 3.7)
   (1) Lactobacillus Leuconostoc: thermophilic, non-spore forming, acid-forming, gas-producing (CO2), expansion vessel;

   (2) Yeast: ethanol production, gas production (CO2), film production

   (3) Mold: mold on the surface;

   (4) Pure yellow silkworms, snow white silkworms: pectin decomposition, fruit lysis, gas fermentation (CO2), hatching.

The main reason for the high microbial content in canned food

The adjustment of the pH value (pH) is not reasonable, creating conditions for microorganisms to reproduce.
After the cans are filled, the discharge does not work properly, and some air is stored.
Lack of hygiene consciousness, no standards on sanitation and equipment, no publicity, no training, no rewards and punishments, often too formal as long as the output meets the standards and the good side leads to too many violations. creatures in the machine.
Many canning factories have poor ventilation, dusty walls and roofs, and the air in the workshop contains many microorganisms, and microorganisms in the air will fall into canned vegetables.
Improper operation of the canning process, resulting in microbial contamination of the air (i.e. secondary pollution)

Special agent for sterilization and sterilization of canned goods

Microbiological control in the canning process is a technical solution used to destroy pathogenic microorganisms on food materials and disease-transmitting means in order to achieve effective sterilization, sterilization and other requirements. harmless demand. The ideal disinfectant should be colorless, odorless, non-toxic, non-residue, non-corrosive, non-irritating, able to quickly dissolve in water, and able to rapidly release the active disinfectant ingredients. ; It is suitable for all kinds of natural water. Pathogenic microorganisms have strong killing effect, they do not react with inorganic and organic substances in water or create toxic compounds, simple and convenient operation.

Features of Biotec special agent for canned food sterilization

It is highly effective, broad spectrum and rapidly bactericidal, can kill harmful bacteria and harmful microorganisms including: Escherichia coli (Bacillus mesenterious), Streptococcus faecalis, thermophilic bacteria (Pyrodictium) , mold, yeast, lactic acid bacteria More than 130 kinds, etc; long-lasting effect, unaffected by external conditions and solve the problem of excessive bacteria in food and beverage.
Completely eco-friendly, completely biodegradable, harmless to humans and animals, non-corrosive and without residue.
Colorless, odorless, tasteless, non-foaming, completely soluble in water. Will not change the taste, color and PH value of the items contacted.
Quick effect, long duration of action, obvious effect, completely destroy harmful bacteria.
Great application versatility: at low concentrations, it still has a significant effect, and it can still work up to 95 degrees Celsius.
Product application is simple and no special equipment is required. It can be applied without investing too much human and material resources and mastering too much technology, which can save more costs.
The product is of European origin, meets the requirements and safety certification of the European Union, and has been tested by competent domestic organizations and fully meets the requirements of HACCP. So customers who trust Novo can rest assured to export to the world!
Instruct:

Sterilize tools used in the processing plant: such as knives, containers and production utensils, dilute the product in a ratio of 1:330-1:500 and soak the tools for 3 minutes. If not cleaned, it can reach a sterile state. Disinfect staff clothes and hands: Dilute product in a 1:100 ratio and spray directly onto clothing and hands surfaces.
Disinfect workbench surfaces and mechanical equipment: After diluting the product in a ratio of 1: 330-1: 500, spray on the surface and wipe it clean with a rag.
Disinfect the space environment and disinfect the air: Dilute the product in a ratio of 1:100-500 and then spray it directly on the wall, floor and air, evenly spraying the space in the amount from 5ml-8ml/m3. Once to and from work. The concentration used can be determined according to the level of environmental pollution in the space.
Sterilize in a sterile workshop: Dilute the product in a ratio of 1:100 and use the same method as above.
Disinfection, sterilization, biofilm removal of production pipelines: Dilute the product at a ratio of 1: 100-1: 500, soak or flush the pipeline. Effectively remove the biofilm and algae attached to the inner wall of the pipe, while killing bacteria and mold. Calculate the water capacity of the pipe, unclog both ends of the pipe, add disinfectant solution, soak for 2-3 hours. It takes 15 days to 30 days.
At present, the canned food sterilization process is gradually moving away from the traditional heat sterilization method and is developing towards a safe, stable, non-secondary pollutant for food, in order to minimize the loss of food. Cool the different nutrients in the food and try to keep the original food intact. It has the original taste, prolongs the shelf life of food, makes the product beneficial to health, is the ideal new life that people pursue.

Cans of 2 pieces

A two-piece can is a packaging container whose bottom end and body are shaped from a sheet of metal by deep drawing, with the second end spliced into the can to close and form a complete package for sale. . Since the whole can is composed of two pieces, it is called a two-piece can.

Compared with three-piece cans, two-piece cans have the following advantages: (1) The body of the can has no side seams, and there is no seam between the body and the bottom, so the can is tightly closed, with less consumption of raw materials. rough; (2) The body of the can can be fully decorated and printed; (3) The canning process is easy and efficient. However, it also has some disadvantages, such as it requires excellent performance of canning materials and high investment in equipment. Besides, the technology, equipment and mold for making cans must also be excellent.

Types of two-piece cans:

In terms of body height, there are shallow cans and deep cans; In terms of materials, there are two-piece aluminum cans and two-piece steel cans (iron cans); about the structure of the can body, with drawn and ironed cans (DI) and painted and redrawn cans (DRD); about can shape, there are round cans and irregular cans. The most common types are DI cans and DRD cans.