Salmon is compact and delicious, rich in oil, pink in color and elastic, and is deeply loved by many people. But it is mainly distributed in the North Pacific and the northern part of Europe, Asia and America. It is difficult for us to eat fresh salmon, so vacuum packaging salmon has become the main way to keep fresh. Experts from Shenzhen Shengfeng Packaging Machinery Co., Ltd. reminded that vacuum-packed salmon needs to be unpacked before thawing to prevent bacterial contamination.
Vacuum packaging, also known as oxygen reduction packaging (ROP), is used to prevent water loss. This kind of packaging is used because it can keep fish in the cold room for a long time and reduce odor emission, and the characteristics of fish will not change obviously, which may deteriorate the fish. When vacuum packaging is adopted, air is exhausted from the packaging bag, so that the packaging is completely sealed.
Vacuum-packed fish is delicious and high-end food, but what should we pay attention to? Listeria monocytogenes and botulinum are easy to appear after thawing and vacuum packaging.
Botox is an anaerobic bacteria (meaning that they survive in an anoxic environment), and they combine into steamed buns, which makes them survive under unfavorable conditions. When the conditions are right, spores will evolve into plant cells and produce deadly toxins. External vacuum packaging machine this toxin will cause botulism, which will be life-threatening. For details, please click www.wczkj.com.
In order to ensure that no toxin is produced, Michigan State University suggests that food, such as fish, should be vacuum-packed (oxygen-free) at an appropriate temperature. Botox produces toxins much faster at high temperature than at low temperature. Because the storage temperature rises to 38 degrees Fahrenheit (3.3 degrees Celsius), the time required to produce toxins is significantly shortened. The temperature of many household refrigerators has exceeded 38 degrees Fahrenheit (3.3 degrees Celsius), and if fish are thawed with cold water, the temperature will also exceed 38 degrees Fahrenheit (3.3 degrees Celsius).
The label of vacuum-packed fish products will say: this product should be refrigerated or thawed in the refrigerator before eating, or the fish should be unpacked immediately before thawing or after thawing. After the vacuum-packed fish is thawed and opened, the fish is exposed to oxygen, and spores will not form plant cells that produce toxins. Shenzhen Shengfeng Packaging Machinery Co., Ltd. is a scientific and technological enterprise integrating research and development, production, sales and service of vacuum packaging machinery. The company has a group of professional technicians with many years of production management experience and rich technology, and can provide you with various vacuum packaging machines, vacuum sealing machines, vacuum packaging machine prices, vacuum packaging machine manufacturers, vacuum sealing machine prices, vacuum sealing machine manufacturers, vacuum pumps, vacuum sealing machines and vacuum sealing machines.
Listeria is a bacterium that can corrode food. If it appears, it may cause a series of serious diseases, which is extremely risky to the following groups, such as the elderly, pregnant women and newborns with low immunity. Unlike other bacteria, Listeria can grow and reproduce in food in the refrigerator.