Food sterilization is aimed at food raw materials and processed products. Through the sterilization and sterilization of the main factors causing food deterioration-microorganisms, the food quality is stabilized, the shelf life of the food is effectively extended, and the survival of harmful bacteria in the food is reduced. Quantity, avoid the ingestion of live bacteria to cause human body (usually intestinal) infection or the bacterial toxins produced in food in advance cause human poisoning.
1. Food sterilization and food safety is a systematic project, which needs to be listed and analyzed one by one. Even though there are many types, the way of contamination is the same, mainly external pollution and self-contamination.
Food safety refers to food that is non-toxic and harmless, meets the required nutritional requirements, and does not cause any acute, subacute or chronic harm to human health.
This article only lists the most advanced and commonly used sterilization technologies and solutions in the world today.
2. External pollution Externally contaminated food is contaminated by microorganisms other than its own raw materials and semi-finished products during processing, such as bacterial contamination in the water, secondary bacterial contamination in the air, and secondary crossover of employee hands, equipment, containers, tools, and turnover boxes. Infection, contaminated packaging materials, etc.
1 Water sterilization
Ultraviolet disinfection The use of ultraviolet rays with a wavelength of 260nm to irradiate microorganisms can cause chemical reactions within the molecules to cause death. This technology can be used not only for the sterilization of various food containers, but also for the sterilization of animal meat, soft drinks, beer production water, vegetables, fish and shellfish and their products, cooling water, and thawing water for frozen fish.
Ozone disinfection Ozone has a molecular weight of 48, which is composed of three oxygen atoms in a resonance structure. It is a strong oxidant and a powerful disinfectant. Its oxidizing power is the strong oxidant second only to fluorine in natural substances. The solubility of ozone to water It is 13 times that of oxygen, can be incorporated into water in a short time, and has a sterilization power of 3000 times that of chlorine, which significantly reduces the number of regenerating bacteria in the water and clarifies the water quality. Therefore, ozone can be used to purify water.
2 Bacteria killing in the air
The independent air purification and disinfection device of the food dynamic disinfection machine has various forms such as cabinet type, wall-mounted type and ceiling type. A hand disinfection process, first wet hands, drip soap liquid, rub both hands repeatedly, and then rinse them under the induction faucet; it will be placed in the air outlet of the automatic hand dryer, and the hot air will automatically blow out to dry the hands; finally 75% alcohol is added to the automatic induction hand sterilizer, the disinfectant will automatically spray out the hand to disinfect, so that you can directly enter the workshop.
Intrinsic pollution Intrinsic pollution is the bacteria contained in food raw materials and semi-finished products. Divided into baking, beverages, aquatic products, snack foods, convenience foods, beer, soy products, nutritional products, etc., different sterilization equipment and technologies are required.
3 Microwave sterilization
is a microwave mixing system composed of a tiny generator with corresponding power supply, a waveguide management connector and a processing chamber. It can treat Pasteurella with extremely small temperature differences. Using this mixing system, the microwave energy can be evenly distributed on the processed food, heated to 72~85℃, kept for several minutes, and then placed in a storage room with a temperature of only 15℃. This technology is suitable for already packaged foods such as bread slices, jams, sausages and pancakes, and the shelf life of processed foods can reach more than 6 months.
4
Gene sterilization
This is a method to kill Pseudomonas aeruginosa. The principle is to isolate a gene from the bacteria. This gene specifically produces a substance that is responsible for transmitting information in the bacteria and preventing the bacteria from forming a biofilm assembly. Body, its toxicity is reduced, and it is easy to be washed away.
5
Electron beam sterilization
The electron beam source or incandescent wire is heated under vacuum, and the cathode produces electrons. Because the electrons pass through the vacuum electric field, the speed is accelerated, the energy is high, and the penetrating power is strong, which can achieve the effect of sterilization. This technology has the advantages of high sterilization efficiency, fast sterilization speed, and no need for auxiliary equipment.
6
Magnetic sterilization
Using 0.6 special magnetic strength, the food is placed between the north and south poles of the magnetic field, and the direction of the magnetic force is constantly changed by shaking, which can achieve a 100% sterilization effect without destroying the flavor and nutrition of the food.
7
Resistance heating sterilization
Using a resistance heating device, let current pass through the food, and the resistance generates heat for sterilization. This technology is suitable for the sterilization of fruits and most food processing. After the food is sterilized, it can be stored at room temperature for 1 year.
8
Pasteurization
The sterilization conditions are 61°C-63°C/30 minutes, or 72°C-75°C/15 minutes-20 minutes. The pasteurization technology is to keep the temperature below 100 degrees Celsius for a certain period of time after filling and sealing the food in the packaging container to kill the bacteria in the packaging container. Pasteurization can kill most pathogenic bacteria, but the ability to kill non-pathogenic spoilage bacteria and their spores is insufficient. If pasteurization is combined with other storage methods, such as refrigeration, freezing, deoxygenation, The packaging can meet the requirements of a certain shelf life.
Pasteurization technology is mainly used for the sterilization of citrus and apple juice beverages, because the pH value of juice food is below 4.5, there is no growth of microorganisms, and the objects of sterilization are yeasts, molds and lactobacilli. In addition, pasteurization is also used for the sterilization of jams, canned fruits in syrup, beer, canned pickled vegetables, pickles, etc. Pasteurization has reliable acid resistance to sealed acidic foods. For those low-acid foods that are not resistant to high-humidity treatment, as long as the consumption habits are not affected, the pH value is often adjusted by adding acid or using microbial fermentation to produce acid. Reduced to the range of acidic foods, low-temperature sterilization can be used to achieve the purpose of preserving food quality and storage durability. This method takes a long time and is not suitable for heat-sensitive foods.
9
High temperature short-time sterilization (HTST)
The sterilization conditions are 85°C-90°C/3 minutes to 5 minutes, or 95°C/12 minutes heating to nearly 100°C, and then rapid cooling to room temperature. This method takes a short time and has a better effect, which is conducive to product quality. Mainly can kill yeast, mold, lactic acid bacteria, etc. These two methods have the characteristics of stable sterilization effect, simple operation, small equipment investment, and long application history. Nowadays, they are widely used in the sterilization of various canned foods, beverages, wines, medicines, and dairy products.
10
Ultra High Temperature Instantaneous Sterilization (UHT)
came out in 1949 with the appearance of the Stork device, and then various types of ultra-high temperature sterilization devices have appeared in the world. Ultra-high temperature short-term sterilization is to heat the food to a high temperature (above 130°C) in an instant to achieve the purpose of sterilization. It can be divided into two methods: direct heating and indirect heating. The direct heating method is to spray high-pressure steam directly on the food to make the food rise at the fastest speed, reaching 140°C-160°C within a few seconds, maintaining it for a few seconds, then removing the water in the vacuum chamber, and then cooling it to the point with an aseptic cooler Room temperature.
Indirect heating method is to select plate heat exchanger, tube heat exchanger, scraper heat exchanger according to the viscosity and particle size of the food. The plate heat exchanger is suitable for liquid food with pulp content not exceeding 1%-3%. The tube heat exchanger has a wide range of products and can process liquid foods such as concentrated fruit and vegetable juice with high pulp content. Where the plate heat exchanger will cause coking or blockage, but the viscosity is not enough to use the scraper heat exchanger, the tube heat exchanger can be used. The scraper heat exchanger is equipped with a rotator with blades, which is scraped on the heating surface to push the high-viscosity food forward to achieve the purpose of heating and sterilizing.
The effect of ultra-high temperature instantaneous sterilization is very good, which can almost meet or approach the requirements of complete sterilization, and the sterilization time is short, the nutrient substances in the materials are less damaged, the food quality is almost unchanged, and the nutrient content preservation rate is more than 92%. The efficiency is very high, and the effect is better than the other two heat sterilization methods. The ultra-high temperature sterilization device that cooperates with the food aseptic packaging technology has developed rapidly at home and abroad, and has now developed into a high-tech food sterilization technology. At present, this kind of sterilization technology has been widely used in the sterilization of products such as milk, soy milk, wine, fruit juice and various beverages. It can also be used to sterilize food after being immersed in hot water at this temperature.
11 Superheated steam sterilization technology
is also called dry heat sterilization. It uses high-temperature superheated steam to sterilize, that is, use superheated steam with a temperature of 130℃-160℃ to spray on the items to be sterilized, and the sterilization operation can be completed in a few seconds. At present, the superheated steam sterilization technology is only suitable for heat resistance. Sterilization of food packaging containers (such as metal products, glass products, etc.). Metal cans are one of the earliest packaging materials used in aseptic packaging. They are mainly divided into tinplate cans and aluminum cans. At present, the most advanced typical representative of aseptic packaging of metal cans in the world is adopted by the Dole aseptic canning system in the United States. This sterilization technology.
The method is that when the empty can passes through the sterilization chamber on the conveyor chain, superheated steam is sprayed from top to bottom for 45 seconds. At this time, the temperature of the tank rises to 221℃-224℃, and the lid is also sterilized with superheated steam at 287℃-316℃ for 75 seconds. For 90 seconds, this high temperature is enough to kill all heat-resistant bacteria. Since all containers and equipment are sterilized by superheated steam, the degree of sterility is high, there is very little residual air in the top gap of the can, and it is in a high vacuum state, and the quality of the product is safe and reliable.
12 Irradiation sterilization technology
Since the peaceful use of atomic energy, after more than 40 years of research and development, people have successfully used atomic radiation technology for food sterilization and preservation. Irradiation is a cold sterilization method that uses X, β, γ rays or accelerated electron rays (the most common are Co60 and Cs137 γ rays) to penetrate food to kill microorganisms and insect pests in food.
The irradiated food or organisms will form ions, excited state molecules or molecular fragments, and these products will interact with each other to form compounds different from the original substances. Based on the chemical effects, the irradiated materials or organisms will also A series of biological effects occur, which cause the damage and loss of vitality of pests, eggs, proteins, nucleic acids and enzymes that promote biochemical reactions, thereby ending the process of erosion and growth and aging of agricultural products and food, and maintaining stable quality.
Irradiated fresh-keeping food has antiseptic effects such as insecticide and sterilization. It neither generates heat nor damages the appearance of the food. It can maintain the original color, aroma, taste and nutrient content of the food, and it can be stored for a long time at room temperature. It is a fast-developing high-tech food, and it is widely used in developed countries. There are more than 60 irradiation devices in China (with a source of more than 100,000 Curies). The radiation used to irradiate packaging has the characteristics of strong penetrating power and high lethality. Through this radiation, the pathogenic bacteria, microorganisms and insects parasitic in the food are killed. At the same time, the food can also inhibit the metabolic process of the food itself after being irradiated, so that it can prevent the deterioration and mold of the food.
13 Ultra-high pressure sterilization technology
In recent years, Japan has developed a new type of food processing and preservation technology, which is ultra-high pressure sterilization technology. Ultra-high pressure treatment has some advantages that heat treatment and other processing methods do not have. It can maintain the original flavor composition, nutritional value and color of food (such as meat, etc.), and kill common yeast, E. coli, and grapes in food. Cocci and so on to achieve the purpose of sterilization.
The so-called high static pressure technology (HHP) is to seal the food in an elastic container or place it in a sterile pressure system (usually water or other fluid media is used as a medium to transmit pressure), and process it under high static pressure (generally above 100MPa) A period of time to achieve the purpose of processing and preservation. Under high pressure, proteins and enzymes will be denatured, and the nuclear membrane of microbes will be compressed into many small fragments and protoplasm, etc. will become paste together. This irreversible change can cause the death of microbes. The death of microorganisms follows first-order reaction kinetics.
For most non-spore microorganisms, the sterilization effect is good at room temperature and 450MPa pressure. Bacillus spores are pressure-resistant, higher pressure is required for sterilization, and it is often more effective in combination with other treatments such as heating. Temperature, medium, etc. have a great influence on the mode and effect of food ultra-high pressure sterilization. Intermittently repeated high-pressure treatment is a good way to kill pressure-tolerant spores. The ultra-high pressure sterilizer newly developed in Japan has an operating pressure of 304MPa～507MPa. The greatest advantage of ultra-high pressure sterilization is that it has no effect on flavor substances, vitamin C, pigments, etc. in foods, with little loss of nutrients. It is especially suitable for the sterilization of fruit juices, jams, meats and other foods. In addition, the use of 300MPa-400MPa ultra-high pressure sterilization of meat can also break muscle fibers and improve the tenderness of meat products.
14 Ultrasonic sterilization technology
Ultrasound is a sound wave with a frequency greater than 10kHz. Ultrasonic waves are longitudinal waves like ordinary sound waves. The interaction between ultrasonic and sound transmission medium contains huge energy. When it encounters materials, it produces rapid alternating compression and expansion. This energy is sufficient to kill and destroy microorganisms in a very short time. It can also have multiple effects on food, such as homogenization, aging, and cracking of macromolecular substances, and has multiple effects that are difficult to achieve by other physical sterilization methods, so as to better improve food quality and ensure food safety. The technicians used the ultrasonic generator as the sterilization equipment and the soy sauce as the sterilization object, and achieved good results.
15 Sterilization technology
Hydrogen peroxide is a kind of sterilizing agent with strong sterilization ability, which has a broad-spectrum sterilization effect on microorganisms. Its sterilization power is related to the concentration and temperature of hydrogen peroxide. The higher the concentration and the higher the temperature, the better its sterilization effect. At room temperature, the sterilization effect of hydrogen peroxide is weak. Hydrogen peroxide is usually used for sterilization of packaging containers and auxiliary appliances. When using hydrogen peroxide for sterilization, its concentration is generally controlled at 25%-30%, and the temperature is 60℃-65℃.
The use methods include dipping method (that is, immersing the packaging material or container in hydrogen peroxide) and spray method (that is, spraying hydrogen peroxide on the packaging items), so that a uniform layer of hydrogen peroxide is placed on the surface of the packaging material, and then the heat is radiated. Completely evaporate and decompose into harmless water vapor and oxygen, and at the same time enhance the sterilization effect. However, hydrogen peroxide is rarely used alone in sterilization, and is often used in conjunction with other sterilization techniques. For example, hydrogen peroxide heating is a widely used method, and almost all packaging materials can be processed by this method.
Soak or spray with hot hydrogen peroxide, and then heat it to volatilize and decompose the hydrogen peroxide remaining on the surface of the packaging material. Heating itself also has antibacterial effect. Different equipment has different heating methods, but generally it is heated by sterile hot air. Typical systems include Tetra Pak Aseptic Filling System from Tetra Pak, Sweden, International Paper's Aseptic Filling System, Combiloe Aseptic Filling System from PKL, Germany, etc., hydrogen peroxide + ultraviolet light, that is, low-concentration hydrogen peroxide (<1%) Solution, coupled with high-intensity ultraviolet radiation sterilization treatment, so as to obtain a good sterilization effect, which is more significant than the sterilization effect of hydrogen peroxide combined with heat treatment. This sterilization method only needs to be implemented at room temperature to produce an immediate sterilization effect. The requirement for sterilization with hydrogen peroxide and other medicaments is to ensure that the drug residues of the articles should be lower than the specified requirements.
17 Ultraviolet sterilization
When organic pollutants pass through the ultraviolet radiation area, the ultraviolet rays will penetrate the cell membrane and cell nucleus of organisms, destroy the molecular bonds of DNA, and make it lose the ability to replicate or lose activity. Therefore, the cells cannot replicate, and the microorganisms will die soon.
The indoor air disinfection machine has a cumulative effect on the microorganisms passing through its irradiation range, that is to say, the microorganisms that have not been killed when passing through the UV irradiation area for the first time will be killed in the subsequent cycle. Ultraviolet rays destroy the regenerative ability of organisms, which is very important. Because a single bacterium can multiply hundreds or even millions of bacteria within 24 hours, this also means that even the most effective air filter cannot completely remove microorganisms. Therefore, ultraviolet sterilization is the cure for the root cause.
The dose required for a microorganism to be killed by ultraviolet light depends on the intensity of the ultraviolet light and the irradiation time. Ultraviolet (UV) disinfection is an efficient, safe, environmentally friendly, and economical technology that can effectively inactivate pathogenic viruses, bacteria and protozoa, and it hardly produces any disinfection by-products. Therefore, in the disinfection of water purification, sewage, reuse water and industrial water treatment, UV has gradually developed into the most effective disinfection technology. Because ultraviolet light has the characteristics of high efficient killing of cryptosporidium and no by-products, it has shown a good market potential in water supply treatment. Excessive sunlight and ultraviolet radiation can cause damage to human skin, eyes and immune system. Ultraviolet rays can destroy human skin cells and make the skin aging before it gets old. In severe cases, solar dermatitis, sunburn, or solar keratosis of the skin and mucous membranes occurs, causing cancer. The eye is the most sensitive part of ultraviolet rays. Ultraviolet rays can damage the lens and are one of the pathogenic factors of senile cataract.
18 Ozone antivirus
Ozone is an explosive gas at room temperature, with a special smell, and is the strongest known oxidant. The solubility of ozone in water is low (3%). Ozone has poor stability and can be decomposed into oxygen by itself at room temperature. Therefore, ozone cannot be bottled for storage, it can only be produced on site and used immediately. The sterilization principle of ozone mainly relies on strong oxidation, which causes enzymes to lose activity and lead to the death of microorganisms. Ozone is a broad-spectrum bactericide, which can kill bacterial propagules and spores, viruses, fungi, etc., and can destroy botulinum toxin.
Ozone has an obvious killing effect on microorganisms in the air. Using ozone with a concentration of 30mg/m3 for 15 minutes, the killing rate of natural bacteria can reach more than 90%. The disinfection of air with ozone must be in the absence of people, and at least 30 minutes after disinfection can enter. It can be used for air disinfection in operating rooms, wards, sterile rooms and other places. Ozone has a killing effect on the contaminated microorganisms on the surface, but the effect is slow, generally 60mg/m3, relative humidity ≥70%, and 60-120 minutes of action to achieve the disinfection effect. Ozone is toxic to humans, and the state stipulates that the allowable concentration in the atmosphere is 0.2mg/m3, so disinfection must be carried out under unmanned conditions. Ozone is a strong oxidant, which can damage many items. The higher the concentration, the heavier the damage will be. It can cause green rust spots on the copper sheet, rubber aging, discoloration, and reduced elasticity, resulting in brittleness, breakage, and bleaching and fading of fabrics. Pay attention when using it.
When ozone is used for water disinfection, 0℃ is the best. The higher the temperature, the more conducive to the decomposition of ozone. Therefore, the worse the sterilization effect is, the humidification is conducive to the sterilization effect of ozone, and the required humidity is >60%. The higher the humidity, the better the sterilization effect. Ozone is irritating to the mucous membranes of the human respiratory tract. When the ozone concentration in the air reaches 1mg/L, it can be smelled. When it reaches 2.5-5mg/L, it can cause pulse acceleration, fatigue, and headache. If people stay for more than 1 hour, lungs can occur. Emphysema, leading to death.
Therefore, disinfection is carried out under unmanned conditions. After disinfection, it will have no effect if it is stopped for 30-50 minutes. 30-60 minutes after disinfection, ozone decomposes into oxygen by itself, and it still has the sterilizing effect during the decomposition time. Therefore, after disinfection, if the room is closed, it can still be kept for 30-60 minutes. Ozone can be in direct contact with food, used for food disinfection and preservation, does not cause residual pollution to food, and does not affect nutrient content. High-concentration ozone can age rubber and corrode copper sheets. However, when ozone is used for air disinfection, pure ozone is not used, and it is extremely easy to decompose. Moreover, it is generally used intermittently, so it is not easy to cause damage to environmental equipment. At the same time, ozone can also deodorize, purify the environment, and make the air fresh.
19 NICOLER sterilization technology (dynamic sterilization technology)
NICOLER is derived from the Greek word, originally meaning "victorious people". Now it refers to a disinfection method of simultaneous operation of humans and machines on the same field: for air disinfection, people do not need to leave the disinfection place, and there is nothing to the human body during disinfection and sterilization. Damage, this kind of disinfection method is called "dynamic disinfection"; because it is a successful practice of mankind to defeat natural organisms through science and technology, it is also called "NICOLER sterilization technology".
NICOLER sterilization technology is based on the actual characteristics of high humidity, high temperature and high peculiar smell in the production workshop, and adopts the latest NICOLER three-level two-way plasma electrostatic field working principle. The sterilization process is: the plasma electrostatic field is generated by high-voltage direct current pulses to produce a reverse electrical effect. Generate a large amount of plasma. Under the action of the negative pressure fan, the negatively charged bacteria are killed and decomposed when the polluted air passes through the plasma electrostatic field, so that the controlled environment is maintained at the "sterile and dust-free" standard. Since people can work in the workshop at the same time when disinfecting the workshop, this kind of disinfection machine is called "NICOLER dynamic disinfection machine". This machine is an advanced disinfection equipment that does no harm to the human body. It is mainly used for simultaneous dynamic disinfection and disinfection when people are working; in recent years, this equipment has also been widely used in some large-scale food, medicine, cosmetics and other enterprises. Packaging, cooling and filling links.
Misunderstanding of sterilization
Bacteria exceeding the standard is one of the main factors affecting food safety. Almost all enterprises have adopted strict control measures, formulating standardized process and disinfection systems, but there are still bacteria exceeding the standard during product sampling. Based on this situation, according to Mr. Zhou Lifa of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., who specializes in food sterilization technology research and development and equipment manufacturing, it may be that the company's quality control supervisor has entered an inertial management misunderstanding due to the influence of traditional methods in microbial control.
The so-called inertial management means that business owners always believe that food will not be contaminated by microorganisms, so as to:
1, raw and auxiliary materials control
2, control of the processing process
3, process design
4. Three warehouse control of raw material warehouse, auxiliary material warehouse and finished product warehouse
5, personnel hygiene control
6. Hardware environment transformation.
But as a result, the phenomenon of microbes exceeding the standard still exists.
The problem lies in: In addition to inertial management, it is also necessary to learn more professional sterilization techniques. Most companies ignore the dynamic and continuous air sterilization during production. The traditional sterilization methods are analyzed as follows:
Common way one
Ultraviolet lamp irradiation sterilization:
has a strong bactericidal effect, easy to install, easy to use, and widely used in the food industry. As the UV lamp is harmful to the human body, it can only be used in a static state (no one), which provides opportunities for bacteria to contaminate food in actual production. There is another drawback of the ultraviolet lamp. The effective irradiation distance is 1.5 meters. When it is turned on, most of the bacteria and viruses in the air are only temporarily stunned (hidden below 0.6M or outside the irradiation distance), and not completely killed; when turned off, Bacteria and viruses that are stunned after the movement of people and things will rebound, increasing the number of airborne bacteria.
Common way two
Medicine spray sterilization:
Such as peroxyacetic acid, sodium hypochlorite, etc., have a strong killing effect on microorganisms, and the cost is low. Due to the strong gasification effect, it is very irritating and can only be used in a static (no one) situation. Most export food companies no longer use spraying methods for sterilization, the main reason is that it is extremely easy to cause secondary pollution. Chemical reagents are easy to remain in food, and they also affect the skin, nervous system, gastrointestinal and respiratory tract of workers, and are prone to long-term toxic occupational diseases.
Common way three
Ozone: It has a special effect on killing harmful bacteria and can reduce the peculiar smell in the workshop. It has a wide range of applications. Its sterilization effect depends on the humidity and ozone concentration in the workshop. Used in a static (unmanned) state, it will oxidize and corrode appliances and equipment. Because ozone can cause human nerve poisoning, bronchitis and emphysema, it is recommended to leave the doors and windows open for 2-3 hours after disinfection, and then personnel enter the workshop again; during production, there is also no sterilization equipment working.
Four common methods
Clean room, the junior high-efficiency three-stage filtration method is adopted to filter dust, and fresh air is added at the same time, but the high-efficiency filtration and ventilation system itself does not have the sterilization function, and the sterilization still needs to cooperate with the ozone device. At present, clean rooms cannot be popularized in the food industry (except for health food) for the following reasons:
1. The clean room is expensive, consumes a lot of electricity, frequently replaces wearable products, and has a large operating cost; 2. The existing food companies are mostly old-fashioned factories, which are expensive to renovate, and they are scrapped during relocation or reconstruction. Therefore, the dust-free clean room has become a kind of furnishings, a kind of image project for many enterprises, and it is only opened during the inspection by the superior.
Through the comparison of the above commonly used methods, the following conclusions can be drawn: traditional sterilization methods cannot achieve continuous dynamic sterilization in a human state, leading to the interruption of sterilization; to protect food from secondary contamination by microorganisms, dynamic air for human and machine operations is required. The method of disinfection means that people and disinfection equipment are in the same workshop, and the disinfection equipment is used to simultaneously disinfect the space while the workers are operating. In the traditional production process, it is completely avoided by personnel, especially in the heat dissipation room and packaging area susceptible to microorganisms, without any effective dynamic sterilization safeguard measures. Many companies may have realized the importance of dynamic synchronous sterilization, but it is not technically possible to achieve it.
