How to prevent the germs living in fresh-cut cold room.

Dear All,

I am new from spain, we are now doing a fresh-cutting cold room with people working there.
As for the fresh-cut cold room, such as cutting vegetables. There must be heavy humidity inside the cold room. So the germs and microorganisms will grow in this humidity condition.
Is there any good way to prevent the germs to grow? If we have to install any equipment to kill germs or how to design this cold room. Thank you!

Please help me, My email/msn: kidecn@hotmail.com

Had many sangrea's with the water of the med. lapping at my feet, at the beach at Shanghai in Spain
and welcome to the forum

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http://www.negativeiongenerators.com/commercialuvc.html

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Originally Posted by monoblocker

Dear All,

I am new from spain, we are now doing a fresh-cutting cold room with people working there.
As for the fresh-cut cold room, such as cutting vegetables. There must be heavy humidity inside the cold room. So the germs and microorganisms will grow in this humidity condition.
Is there any good way to prevent the germs to grow? If we have to install any equipment to kill germs or how to design this cold room. Thank you!

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I am sitting in my office across from the production room of a Fresh Cut Facility owned by a large Multi-National Corporation. I have recently been appointed as a Food Saftey Representative. (And you all thought I was just a NH3 guy) Humor aside, we keep our facility at 36 to 38F. (2.7C) We are currently changing our inspection process to meet new requirments. This involves reviewing all our practices and procedures involving maintenance, production and sanitation.
The main requirement is that all the floors, wall, and drains need to be impervious and cleanable. After sanitation the area is sprayed down with a disinfectant foam.
We conduct daily swabs for bacteria as well.
There is no secrect to keeping a plant clean. It just involves effort. People have tried to sell me ozone generators and negative ion machines. But we fell the problem is best taken care of on a basic level. We are have a Microbiologist on staff to test our product and problems are rare.

the desinfectant foam appears to be the best solution (...I can't think of any other)

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Originally Posted by nike123

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There are lots of food safety programs and products out there if you search for them. Most rely on disinfection/sanitization of the surfaces (floors, tables, equipment) with approved products and frequency. Cold temperatures slow bacterial , viral, and fungicidal growth but do not eliminate it. Good luck.

Quote:

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Originally Posted by monoblocker

Dear All,

I am new from spain, we are now doing a fresh-cutting cold room with people working there.
As for the fresh-cut cold room, such as cutting vegetables. There must be heavy humidity inside the cold room. So the germs and microorganisms will grow in this humidity condition.
Is there any good way to prevent the germs to grow? If we have to install any equipment to kill germs or how to design this cold room. Thank you!

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in designing the special space require Humidication and cooling pls refer to ASHRAE guideline if you are not sure .. ask the Consultant .. a lot of think to read...talking about controlling humidity and temperature...

all the best...