3.5a卫生(中英).pptVIP

卫生;Sanitation;热处理工艺是设计用于破坏或钝化给定数量的微生物;Thermal processes are designed to destroy or inactivate a given number of microorganisms;微生物污染来源;Sources of Microbial Contamination;微生物污染来源;Sources of Microbial Contamination;我们的目标;Our Goal;While 虽然我们想要控制生产过程中产生的微生物, 并防止发生不卫生的情况, 产品热处理的关键应当是孢子.;While we want to control microbial build-up during production, and prevent insanitary conditions from occurring, the focus for thermally processed products should be spores.;在任何卫生程序中，清洗是第一步;Cleaning is the first step in any sanitation program;卫生程序;Sanitation Programs;微生物污染控制;Control of Microbial Contamination;控制微生物生长;Controlling Microbial Growth;控制成分中的微生物;Controlling Microorganisms on/in Ingredients;控制水中的微生物;Controlling Microorganisms in Water;控制设备微生物;Controlling Microorganisms on Equipment;消毒介质;Sanitizing Agents;氯化物;Chlorination;余氯;Residual Chlorine;折点氯化法 ;Break Point Chlorination;氯化作用影响因素;Factors in Chlorination;pH对水中游离有效氯的影响;Effect of pH on Free Available Chlorine in Water;pH 对钝化细菌的影响;Effect of pH on Inactivation of Bacteria;有机物对钝化细菌的影响;Effect of Organic Matter on Inactivation of Bacteria;温度对氯溶解性影响;Effect of Temperature on Solubility of Chlorine;容器冷却水的氯化;Chlorination of Container Cooling Water;冷却水中细菌的显著性;Significance of Bacteria in Cooling Water;如果容器“呼吸”, 腐败的可能性（由于微生物通过缝隙传入）随着冷却水中微生物数量的增加而增加;If a container “breaths”, the likelihood of it spoiling (due to a microorganism entering through the seam) increases as the number of microorganisms in the cooling water increases;容器冷却水规范;Regulations for Container Cooling Waters