从危险化学品生产验收看安全生产

对危险化学品生产实行安全生产许可,是为安全生产提供保障。危险化学品生产非常特殊,生产过程中一旦出现问题导致的后果将非常严重,因此,对其生产和管理提出了更高的要求。危险品生产一定要保证安全性,这样才能保证生产人员的人身安全,同时也能对生产企业的经济效益进行保证。     

氯化钛白关键技术分析

当前,我国生产钛白的工艺共有两种,一种为氯化法,另一种为硫酸法。使用硫酸法生产钛白的概率较低,氯化法生产钛白是我国广泛应用的技术之一。在钛白粉的生产过程中,技术决定生产质量,同时相关生产环节和工艺也是决定生产效率的关键因素。为了满足氯化钛白生产对效率和质量的需求,相关人员应该不断优化生产工艺和流程,保证钛白粉的高质量生产。主要分析氯化钛白生产的关键技术,从此项技术的发展和工艺特点入手,结合相应的生产方法和生产方案,阐述生产技术,促进此项技术大力发展,使其在我国钛白生产工作中发挥重要作用。     

绿色食品小米加工生产的研究

介绍了按绿色食品生产标准生产小米具体的设计、生产、管理实施过程。分析了可行性、可操作性,以及生产中采取的措施和解决的方法。通过实践证明了按绿色食品生产标准生产小米大有可为。     

上海出台《食品生产加工小作坊卫生规范》地方标准

正食品生产加工小作坊是指在食品生产加工环节,有独立固定生产加工场所、从事具有地方传统特色,且不能实行规模化生产的食品生产活动。食品生产加工小作坊的存在无论对于全国还是对于上海来说都具有一定的积极意义,但是这些食品生产加工小作坊普遍存在生产设备简陋、生产环境卫生条件差、从业人员食品安全意识较为淡薄、质量卫生控制能力薄弱等突出问题。为从源头上保障食品生产加工小作坊所生产食品的安全性,     

印刷企业生产物流规划管理窥探

正生产物流是指原材料、外购件等投入生产后,经过下料、发料,运送到各加工点和存储点,以在制品的形态,从一个生产单位(仓库)流入另一个生产单位,按照规定的工艺过程进行加工、储存的全部生产过程。在此,本文将探讨印刷企业应该如何做好生产物流规划管理。生产物流合理化合理的生产物流规划设计能够提高印刷企业的生产效率,提高市场竞争力。生产物流的规划设计应考虑物料在生产过程中的运动规律以及在各个工艺阶段的生产周期,并参照适当     

强化措施,落实责任切实做好粮食行业安全生产工作

充分认识安全生产工作与贯彻落实科学发展观的关系，与构造和谐社会的关系。充分认识安全生产工作的现实性和紧迫性。制定与国家目标一致的粮食行业安全生产目标，探索建立覆盖全社会的粮食行业安全生产监管体系，研究建立安全生产事故报告制度和突发事件应急处理机制、安全生产责任制和事故责任追究制度、安全生产工作定期检查制度和信息发布制度．完善安全生产技术标准和管理制度以及做好安全生产新技术推广和建立持证上岗制度，以预防为主，综合治理，重点抓好薄弱环节的安全生产管理。     

智能吊挂系统下西服生产流水线的优化探析

以西服生产现状以及存在问题为背景,对西服生产流水线吊挂系统的生产安排进行分析探索,提出了优化生产流水线的解决方案设想,从而提高流水线的平衡率,进而提高生产效益。为进一步探寻服装企业产品品种与生产形式多样化合理结合的生产模式奠定基础。     

食品生产许可申请材料存在的问题及审查要点述析

我国对食品生产实行许可制度,从事食品生产应当依法取得食品生产许可证。食品生产许可材料申报是食品企业获得生产许可证的第一步。本文总结了企业申请食品生产许可时申请材料存在的问题,并对原因进行分析,从而提出食品生产许可申请材料审查要点和审查重点内容,供食品生产许可审查工作者和企业参考。     

在ISO9001质量管理体系中如何有效控制生产损耗

产品生产过程同时也是生产耗费过程。贯彻ISO9001质量标准是以对产品实现过程控制来实施质量管理的,采用的方法为过程方法和系统方法,因此,在贯彻质量体系标准时,对整个生产体系的生产损耗进行控制是完全可行的。生产耗费包括生产资料中的劳动手段(如生产设备)和劳动对象(如原辅材料)、劳动力等方面的耗费。在印刷生产过程中,要提高生产效益,就必须对生产损耗进行科学的控制。在这里,主要谈谈在贯标中是如何控制设备损耗、材料损耗,提高生产效益来控制生产损耗的。设备损耗的控制在印刷企业中,重要的印刷生产设备很多是进口的数百万的设备…     

现代印刷机的纸堆物流输送系统

生产过程中原材料、在制品、半成品、成品等在企业内部的实体流动称为生产物流(即ProductionLogistics)。生产物流是产品加工制造企业(比如印刷企业)所特有的,原材料、半成品等按照工艺流程在各个加工站点之间不停地移动、流转,并保持与生产工序同步。如果生产物流中断,生产过程也将随之停顿。印刷生产过程则表现为停机。生产物流的合理化不但对印刷厂的生产秩序、生产成本有很大的影响,还可以缩短生产周期,提高生产效率。生产物流系统作为一个包括企业原料投入、加工转换、产品产出全过程的系统,在现代印刷企业生产管理中具有十分重要的作…     

对二氧化氯应用于食品行业的监督管理的探讨

为了保证二氧化氯在食品加工中使用的安全 ,对某公司违规将二氧化氯消毒剂当作食品防腐剂加入直接入口食品中的违法案进行了查处。对二氧化氯消毒剂和二氧化氯食品添加剂进行了分析。就二氧化氯在食品行业中的应用如何监督管理提出了建议     

纸浆漂白用二氧化氯制备工艺酸性芒硝处理技术

介绍了纸浆漂白用二氧化氯制备工艺酸性芒硝处理技术的原理、工艺流程及工艺条件的选择,从物料消耗、副产品生成及经济效益上进行了分析,表明与R8法二氧化氯制备装置相比,中性芒硝法工艺更值得推广应用。     

二氧化氯对动物性食品的影响及应用

稳定性二氧化氯是一种新型、高效、安全、快速的广谱杀菌剂,1996年GB—2760已将稳定态ClO2列入食品添加剂中作防腐剂,使用范围为果蔬保鲜、鱼类加工,但是在其他动物性食品中的应用却很少。本文主要综述了二氧化氯的性质、作用机理、安全性、对动物性食品的影响及应用等。     

二氧化氯对肉制品保鲜的研究

二氧化氯是一种有效的食品保鲜剂 ,目前在水处理、食品加工、保鲜等方面已得到广泛应用。试验研究了不同浓度二氧化氯对酱鸭的保鲜效果及其对酱鸭品质的影响。结果表明 ,酱鸭经浓度为 10 0～ 2 0 0mg/kg的二氧化氯溶液处理 2min后 ,常温下贮存 2 6～ 3 0d仍可保持较好的品质。     

二氧化氯对原料奶保鲜作用的研究

通过在原料奶中加入绿先锋保鲜剂，研究了二氧化氯对鲜牛奶的保鲜作用，以及二氧化氯在牛奶中的衰减过程和二氧化氯对牛奶中各项理化测定指标影响。结果表明，在30℃条件下，加入质量分数为0.05%-0.1%的绿先锋保鲜剂对鲜牛奶具有明显的保鲜效果，保存可延长至24h；该保鲜剂在加入到牛奶中后3-4h内即会衰减完毕，也不会对鲜牛奶中各项理化指标的测定产生干扰影响。     

Lethality of chlorine, chlorine dioxide, and a commercial produce sanitizer to Bacillus cereus and Pseudomonas in a liquid detergent, on stainless steel, and in biofilm

Many factors that are not fully understood may influence the effectiveness of sanitizer treatments for eliminating pathogens and spoilage microorganisms in food or detergent residues or in biofilms on food contact surfaces. This study was done to determine the sensitivities of Pseudomonas cells and Bacillus cereus cells and spores suspended in a liquid dishwashing detergent and inoculated onto the surface of stainless steel to treatment with chlorine, chlorine dioxide, and a commercial produce sanitizer (Fit). Cells and spores were incubated in a liquid dishwashing detergent for 16 to 18 h before treatment with sanitizers. At 50 microg/ml, chlorine dioxide killed a significantly higher number of Pseudomonas cells (3.82 log CFU/ml) than did chlorine (a reduction of 1.34 log CFU/ml). Stainless steel coupons were spot inoculated with Pseudomonas cells and B. cereus cells and spores, with water and 5% horse serum as carriers. Chlorine was more effective than chlorine dioxide in killing cells and spores of B. cereus suspended in horse serum. B. cereus biofilm on stainless steel coupons that were treated with chlorine dioxide or chlorine at 200 microg/ml had total population reductions (vegetative cells plus spores) of > or = 4.42 log CFU per coupon; the number of spores was reduced by > or = 3.80 log CFU per coupon. Fit (0.5%) was ineffective for killing spot-inoculated B. cereus and B. cereus in biofilm, but treatment with mixtures of Fit and chlorine dioxide caused greater reductions than did treatment with chlorine dioxide alone. In contrast, when chlorine was combined with Fit, the lethality of chlorine was completely lost. This study provides information on the survival and sanitizer sensitivity of Pseudomonas and B. cereus in a liquid dishwashing detergent, on the surface of stainless steel, and in a biofilm. This information will be useful for developing more effective strategies for cleaning and sanitizing contact surfaces in food preparation and processing environments.     

Evaluation of chlorine, chlorine dioxide, and a peroxyacetic acid-based sanitizer for effectiveness in killing Bacillus cereus and Bacillus thuringiensis spores in suspensions, on the surface of stainless steel, and on apples

Chlorine (10 to 200 microg/ml), chlorine dioxide (10 to 200 microg/ml), and a peroxyacetic acid-based sanitizer (40 and 80 microg/ ml) were evaluated for effectiveness in killing spores of Bacillus cereus and Bacillus thuringiensis in suspensions and on the surface of stainless steel and apples. Water and 5% horse serum were used as carriers for spore inoculum applied to the surface of stainless steel coupons, and 5% horse serum was used as a carrier for inoculum applied to apples. Inocula were dried on stainless steel for 5 h and on apples for 22 to 24 h before treating with sanitizers. At the concentrations of sanitizers tested, sensitivities of planktonic B. cereus and B. thuringiensis spores were similar. A portion of the spores surviving treatment with chlorine and, more markedly, chlorine dioxide had decreased tolerance to heat. Planktonic spores of both species were more sensitive to sanitizers than were spores on the surface of stainless steel or apples. At the same concentrations, chlorine was more effective than chlorine dioxide in killing spores in suspension and on stainless steel. The lethality of chlorine dioxide was markedly reduced when inoculum on stainless steel coupons was suspended in 5% horse serum as a carrier rather than water. Chlorine and chlorine dioxide at concentrations of 10 to 100 microg/ml were equally effective in killing spores on apples. Significant reductions of > or = 3.8 to 4.5 log CFU per apple were achieved by treatment with 100 microg/ml of either of the two sanitizers. The peroxyacetic acid sanitizer (40 and 80 microg/ml) was ineffective in killing Bacillus spores in the test systems investigated. Results provide information on the effectiveness of sanitizers commonly used in the food processing industry in killing Bacillus spores in suspension, on a food-contact surface, and on a ready-to-eat food.     

二氧化氯稳定溶液在棉织品漂白中的应用

与次氯酸钠和双氧水相比，二氧化氯不仅能有效降解织物中的杂质，而且不会降低织物强力，也不会造成水体的严重污染，是一种值得研究和推广的短流程纯棉织物前处理方法。文章简要说明了实验室制备二氧化氯稳定性溶液的方法，并通过正交试验法研究了二氧化氯漂白法的影响参数。     

固体ClO_2及其在食品工业中的应用

介绍了新型杀菌防霉剂固体ClO2 的特性、研究进展和测定方法。对固体ClO2 的杀菌、消毒、漂白等机理作了分析。并介绍了固体ClO2 的制备方法及其在食品加工中的应用。     

Mitigation of Alicyclobacillus spp. spores on food contact surfaces with aqueous chlorine dioxide and hypochlorite

The prevalence of Alicyclobacillus spp. and other spore-forming spoilage organisms in food handling and processing environments presents a sanitation challenge to manufacturers of products such as juices and beverages. The objectives of this study were to determine the efficacy of chlorine dioxide and sodium hypochlorite in killing Alicyclobacillus spores in situ and to evaluate the efficacy of various chlorine dioxide and hypochlorite sanitizing regimes on Alicyclobacillus spp. spores on stainless steel, wood, and rubber conveyor material. Five or two log CFU/ml spore concentrations were left in aqueous solution or inoculated onto stainless steel, rubber, or wood coupons and challenged with sanitizer for varied time intervals. After treatment, the coupons were placed in sterile sample bags, massaged with neutralizing buffer, and enumerated on Ali agar. Surfaces were also examined before and after treatment by scanning electron microscopy to confirm destruction or removal of the spores. For both five and two log CFU/ml spore concentrations, treatments of 50 and 100 ppm of chlorine dioxide and 1000 and 2000 ppm of hypochlorite, respectively, were the most effective. Of the range of chlorine dioxide concentrations and contact time regimes evaluated for all surfaces, the most effective concentration/time regime applied was 100 ppm for 10 min. Reductions ranged from 0 to 4.5 log CFU/coupon. Chlorine dioxide was least effective when applied to wood. Hypochlorite was not efficient at eliminating Alicyclobacillus spores from any of the food contact surfaces at any time and concentration combinations tested. Chlorine dioxide is an alternative treatment to kill spores of Alicyclobacillus spp. in the processing environment.