Air purification and disinfection of water slaughterhouses and meat industry

Meat such as food, which is very high pollution potential. The outer surface of the meat due to the presence of microorganisms in the air and soon the hall to open the animal's environment and cutting operations, handling and packaging'll be covered quickly. For example, as soon as cutting and grinding surface contamination of meat, to penetrate inside it and practically Mykrvarganyzmhadrlayh be established by internal meat. Washing and disinfection of carcasses of cattle, sheep, chicken and ...

Industrial refrigerators

Glaciers industrial environment and indoor air sterilization ozone generator provided by respected industry puts meat.

and keeps them fresh longer. due to its high efficiency and easy installation on any system one of the best selling devices in the world are days.

Livestock and poultry processing plants

In slaughterhouses, the system can be used in several different sectors. A) disinfection and sterilization levels Disinfection with active oxygen continuously at work without draining places possible and thus regularly reduced the amount of pollution in the environment. Using this technique in different stages of slaughtering, meat packing reduces microbial contamination and will improve the quality and shelf life. As: 1. disinfected gloves and boots 2. The transfer of power and disinfect wheels .... 3. Hand spray active oxygen to disinfect the gloves, aprons, boots and knife blades during operation 4. disinfect hands with water containing active oxygen (5) water purification and disinfection with active oxygen 6. reactive oxygen injection system air cooling system 7. active oxygen in the air injection system for air disinfection plant 8. The water treatment for cooling towers 9. sterilization of animal waste 10. sewage disinfection and maintenance of carcasses of slaughtered before discharge into sewer 11- Disinfection of meat carcasses B) deodorising Oxidation with oxygen active odor control is one of the modern ways Active oxygen injection for deodorising the air cause a 20-15% reduction in the need for air conditioning and heating cost savings of up to 30% and reduces the odor in the area around the slaughterhouse. C) sterilization of instruments, venues and facilities slaughterhouse Disinfection by this method leads to a range of microbes such as cholera, hepatitis, listeria ..., that is, for greater efficiency levels should be washed in two steps In the first step of washing with water containing active oxygen, for removing organic waste, that the microbial growth medium suitable for micro-organisms in Venice, in the second stage washing to remove and destroy the remaining vestiges of microorganisms and microbes on the surface. Culture and some of the equipment and materials used, such as knives, gloves, aprons, etc. Baazn has shown very good results in disinfection. D) purification and disinfection of slaughterhouse wastewater Using conventional treatment, there are many problems such as unpleasant odors in the environment and the growth and proliferation of vermin such as rats and insects and it is. The purification system with active oxygen instead of chemical oxidation, biological oxidation (activated sludge) is done (by increasing COD, BOD was reduced, and ultimately led to the removal of BOD is) With this system it is possible in the limited space at the same time refined and disinfect the sewage did Rarvy range of pollutants. So that any problem odors, pollution and the development of insects there. E) The advantages of ozone in slaughterhouses 1. The increase in meat production to ensure healthy, safe 2. microbial environment and reduce pollution 3. Reduce heating costs 4. The rapid destruction of all microorganisms such as pathogenic cholera, salmonella, listerria, hepatitis · and ... 5. reduce unpleasant odors 6. The use of chemical disinfectants place without the need for maintenance 7. User-friendly 8. kept low The use of this system in the slaughterhouse, in addition to raising the health level of the slaughterhouse, carcasses moving down to prevent the transmission of infection in the cooling section comes into operation.

4- Processing and storage of meat and white

Meat, including food that the pollution is very high. The outer surface of the meat due to diffuse the air bacteria and dust particles Upon opening the animal and manipulate people who cut, wrap and distribute involved, becomes infected. Washing and disinfecting carcasses of cattle, sheep and water containing active oxygen reduced microbes on the surface of the skin. Wash knives with blades cutting the meat with water containing active oxygen further contamination of biological, cut in pieces is stopped. As soon as cutting and grinding, surface contamination of meat, entered it and are Arganvtrvpyk organotrophic types of bacteria can deploy it. America Food and Drug Administration (FDA) and the Pharmaceutical Europe (ADEC) use of oxygen as a disinfectant in the manufacturing process, packaging and transportation of food products such as fruits, vegetables, meat, poultry, fish and approved. America Food and Drug Administration on June 26, 2001 as an anti-bacterial active oxygen use in the food industry (meat and poultry) ratified. It should be noted that the use of oxygen in food and drinking water on 09.08.1382 approved by the Ministry of Health and Medical Education (Department of Food and Drug Administration) is reached. Ozone is the most reliable disinfectant to kill nemesis and wash poultry (chickens and pigs) with ozone water containing the bacteria stored on them are destroyed. In addition no halogenated compound is produced

5-food packing

The new system, for disinfection · Food, · no · Use · · Heating additives, and low power consumption · used · · food producers in the world. The use of disinfectants ozone gas in the package · · food rather than nitrogen gas, increased shelf life, and time · · · food be sustainability. · As a result of the use and maintenance of the Ozone · · · material curing apple food chain connectivity ·· ·· · food safety in all stages of food production to consumption · is · processing. These systems reduce microbial efficiency and even feature · Many · · · removing other contaminants such as mold, parasites, insects and worms and ..... ·'s requirements. As a result of the reduction of microbial load · Time · · · shelf life and food safety ·· · increases. · Organizations supporting the use of Ozone 1. Organization · · USA ·· FDA Food and Drug Administration 2. Environmental Protection Agency ·· ···· EPA 3. Institutions ·· OSHA US Occupational health 4. Pharmaceutical Europe organization ·· ADEC 5. Food and Drug Department of the Ministry of Health - Health and Medical Education of Iran Health and safety considerations in the use of ozone 1. Optimal use of ozone in the required sectors 2. Inappropriate prevent the spread of Ozone in the atmosphere, which destroyed the lungs and cause lung irritation 3. instruction for individuals who work with ozone and safety rules when using it

, use of this method in various stages of slaughtering and packaging meat seriously reduce microbial contamination survival time and enhance the quality of meat products is

Air deodorising , antiseptic and slaughterhouses

One way to modern air oxidation with ozone, odor control, ozone molecules Boza buildings destroyed much of the oxygen in the air is released Vmqd that leads to health and environment staff, which results in increased production capacity and average profit injection of oxygen in the air decreases the need for Bo's assets and 20% air conditioning and heating cost savings up to 30% and reduces the odor in the area around the slaughterhouse.

Filtered and disinfected sewage slaughterhouses

sewage out of Ed. So that secondary infection and insect odor problems resolved Grdd.sazman US Food and dosage (FDA), Food Programme dosage Europe (ADEC), the US Environmental Protection Agency EPA occupational health organizations OSHA allows the use of ozone as Article disinfecting wipe a process of production, packaging and transportation of food products such as fruits and vegetables and meat Fravrd approved the use of ozone in the food industry in our country Iran, drinking water, etc. in 1382 by the production cycle, respectively.