Biological disinfectant for food production workshop

Abstract

The invention discloses a biological disinfectant for a food production workshop. The biological disinfectant comprises the following components by weight: 0.01-0.02 part of alkaline protease, 37-48 parts of Sodium Alkyl Aryl Sulfonate, 15-29 parts of trisodium phosphate, 12-31 parts of sodium alkyl benzene sulfonate, 30-45 parts of ethanol, 5-10 parts of sorbitol, 0.001-0.005 part of lysozyme and 100 parts of distilled water. The biological disinfectant is strong in sterilization specificity, mild in action conditions and fast in action speed, does not produce drug-resistant strains, can be dissolved in water easily, has no stimulation to articles and is safe for use. The biological disinfectant particularly does not produce harmful substances residual in foods. A preparation method is simple, is suitable for sterilization and sanitation for food processing industry, food equipment, food processing environment, fruits and vegetables in family life and surfaces of common articles.

Description

technical field [0001] The invention relates to a disinfectant in the field of food, in particular to a disinfectant which utilizes the combination of biological disinfection and chemical disinfection. Background technique [0002] Most microorganisms can produce lysozyme, and lysozyme can be divided into two categories according to its target, namely, bacterial lysozyme and fungal lysozyme. Bacterial lysozymes can generally be divided into three major categories: N-acetylhexosaminidases, which catalyze the hydrolysis of β(1→4) glycosidic bonds in the sugar backbone of peptidoglycan; N-acetylmuramoyl-alanine amide Enzymes, which catalyze the cleavage of sugar and peptidyl groups in peptidoglycan; endopeptidases, which catalyze the cleavage of peptide bonds in peptidoglycan peptide bridges. Fungal lysozymes mainly include chitinase and -β-glucanase. [0003] Lysozyme itself is a non-toxic, harmless, high-safety high-salt-based protein, which can selectively decompose the ce...

AI Technical Summary

Problems solved by technology

In the field of food production and disinfection, the main disadvantages of chemical disinfectants represented by sodium hypochlorite are poor stability, short shelf life, oxidative decolorization and denaturation of food, severe corrosion to metals, irritation to human skin, and chemical reactions in the environment or food. Organic chlorine, such as chloroform, has been proved by medical experiments to be the cause of tumors. The future development trend will definitely be that chemical disinfectants are gradually replaced by biological disinfectants. Compared with traditional chemical disinfectants, they have strong bactericidal specificity and are not Residual harmful substances, non-flammable, safe to use, etc.

Biological disinfectant is a new type of disinfectant, and its application research is still in its infancy, and there is currently no biological disinfectant used in the field of food production