"National Food Safety Standard for Canned Food GB7098-2015" txhais cov khoom noj kaus poom raws li hauv qab no: Siv txiv hmab txiv ntoo, zaub, noj tau fungi, tsiaj txhu thiab nqaij qaib nqaij, cov tsiaj hauv dej, thiab lwm yam raws li raw cov ntaub ntawv, ua tiav los ntawm kev ua, canning, sealing, tshav kub sterilization thiab lwm yam kev lag luam sterile kaus poom zaub mov. " txheej txheem yog me ntsis txawv, cov tub ntxhais yog sterilization. " Raws li cov qauv hauv Suav teb tam sim no, cov zaub mov hauv kaus poom yuav tsum tau ua raws li "kev ua lag luam tsis muaj menyuam" Raws li cov ntaub ntawv, txoj kev ua kom tsis muaj menyuam thaum ntxov tau muab rhaub (100 degrees), tom qab ntawd hloov mus rau calcium chloride tov boiling (115 degrees), thiab tom qab ntawd tsim los rau hauv siab siab ua kom tsis muaj menyuam (121 degrees) Ua ntej tawm hauv lub Hoobkas, cov zaub mov hauv kaus poom yuav tsum raug kuaj kom tsis txhob muaj kev lag luam Kev puas tsuaj xws li o thiab bulging los ntawm kev sim kab lis kev cai microbial, nws tuaj yeem pom tias puas muaj peev xwm ntawm kev tsim cov kab mob microbial 'tsis tau txhais hais tias tsis muaj kab mob kiag li, tab sis nws tsis muaj cov kab mob pathogenic. Zheng Kai tau hais tias qee cov kaus poom tuaj yeem muaj cov kab mob me me uas tsis muaj kab mob, tab sis lawv yuav tsis rov ua dua ntawm qhov kub thiab txias Piv txwv li, tej zaum yuav muaj me me ntawm pwm spores nyob rau hauv cov kaus poom txiv lws suav muab tshuaj txhuam vim muaj zog acidity ntawm cov txiv lws suav muab tshuaj txhuam, cov spores tsis yooj yim rau cov me me, yog li cov tshuaj tiv thaiv tuaj yeem raug tshem tawm.
Post lub sij hawm: Mar-22-2022