{"id":332,"date":"2018-12-01T02:29:21","date_gmt":"2018-12-01T02:29:21","guid":{"rendered":"http:\/\/www.meatprocessingmachine.org\/?p=332"},"modified":"2023-02-02T15:45:34","modified_gmt":"2023-02-02T07:45:34","slug":"sanitary-disinfection-and-microbial-control-in-meat-products-workshop","status":"publish","type":"info","link":"https:\/\/www.meatprocessingmachine.org\/zh\/Info\/sanitary-disinfection-and-microbial-control-in-meat-products-workshop\/","title":{"rendered":"\u8089\u54c1\u5ee0\u623f\u7684\u885b\u751f\u6d88\u6bd2\u8207\u5fae\u751f\u7269\u63a7\u5236"},"content":{"rendered":"
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    Equipment cleaning and disinfection: Clean water (hot water) brushing \u2192 cleaning agent cleaning \u2192 water washing \u2192 75% alcohol or 150-200ppm sodium hypochlorite solution for 30 minutes \u2192 rinse with water. Scrub the meat grinder, blender, tumbler, chopping machine, injection machine, enema machine, ligation machine, etc., at least once a day, and disinfect them every […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"template":"","info-type":[588],"class_list":["post-332","info","type-info","status-publish","hentry","info-type-news"],"_links":{"self":[{"href":"https:\/\/www.meatprocessingmachine.org\/zh\/wp-json\/wp\/v2\/info\/332","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.meatprocessingmachine.org\/zh\/wp-json\/wp\/v2\/info"}],"about":[{"href":"https:\/\/www.meatprocessingmachine.org\/zh\/wp-json\/wp\/v2\/types\/info"}],"author":[{"embeddable":true,"href":"https:\/\/www.meatprocessingmachine.org\/zh\/wp-json\/wp\/v2\/users\/1"}],"wp:attachment":[{"href":"https:\/\/www.meatprocessingmachine.org\/zh\/wp-json\/wp\/v2\/media?parent=332"}],"wp:term":[{"taxonomy":"info-type","embeddable":true,"href":"https:\/\/www.meatprocessingmachine.org\/zh\/wp-json\/wp\/v2\/info-type?post=332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}