Biscuit food microbial prevention and control NICOLER dynamic sterilization technology can guarantee Biscuits are a kind of snack food that we often eat in our daily life. However, recently, 146 boxes of unqualified German imported biscuits were detected at Ningbo Port . The total number of microbial colonies of these biscuits exceeded 3.9 , 6.9 and 6.4 times of the national mandatory standard . In fact, the microbiological exceeding of the biscuits is not the first time. It has been reported that the microbial indicators of the biscuits are unqualified. It can be seen that microbial prevention and control has become a bottleneck restricting the development of biscuit food production enterprises. Biscuits are products made from oil, sugar and flour as the main raw materials, adding corresponding auxiliary materials through powdering, molding, baking, stuffing, packaging and packaging. It is understood that the main biological hazards in the production of biscuits include aflatoxins, salmonella, and coliforms. Through the analysis of the production site, the microbial contamination affecting biscuits mainly exists in seven links. First, the quality of raw materials, such as flour, dairy products, syrup, eggs and other Salmonella, coliforms, aflatoxins and other pollution. Second, the storage conditions of raw materials are unsanitary due to unsatisfactory storage conditions or improper sampling methods. The third is that when the ingredients are required to be weighed by hand to obtain the ratio of raw materials of different formulas, the hands of the employees are unsanitary. The fourth is the cleaning effect of the molding machine (die roll), the cleanliness of the exposed air, and the like. The fifth is the control of the baking temperature. For example, the coliform group can be killed within 1 minute at 75 °C . Sixth is the secondary pollution caused by excessive cooling time or excessive air temperature. Seventh, manual coding, manual selection, tight sealing, packaging materials, packaging environment, etc. in the packaging process are also the key to microbial control. In summary, purifying the environment and controlling personnel hygiene are basic measures to reduce microbial contamination. It has been confirmed by many enterprises that the latest NICOLER food dynamic disinfection machine can effectively purify the controlled environment and achieve the requirement of “sterile and dust-freeâ€. This is a kind of disinfection and sterilization method for man-machine synchronous operation in the same field. It adopts the latest NICOLER three-stage two-way plasma generation chamber sterilization principle to completely kill mold and bacteria in the air, and the personnel do not need to leave the disinfection when disinfecting against air. The site can also eliminate the bacteria on the employees, prevent the microbes in the air from contaminating the food twice, and can be used for the storage, cooling and packaging processes in the production of biscuits. According to some food enterprise application data show that: in the 20 square meters of production workshop open a "dynamic disinfection machine" After 60 minutes, the workshop settlement bacteria ≤ 15 CFU / dish • 30 minutes planktonic bacteria ≤ 800 cells / cubic meter, cleanliness ≥ 300,000 class, in line with corporate standards and national standards. In addition, during the operation and sampling inspection, biscuit production is susceptible to microbial transmission of hands, overalls, containers, transport equipment, shoes, etc. Therefore, effective sanitation control of relevant factors is also a basic requirement for reducing microbial contamination. Therefore, enterprises should seriously educate employees and popularize health knowledge. Personnel entering the production area should strictly follow the cleaning of hands and special shoes, increase the frequency of cleaning of corresponding production equipment and facilities, and disinfect and strengthen the level of hygiene management.