Microorganisms are low-grade organisms with a small individual size, a simple structure, and a particularly strong catabolic ability. There is a close relationship between grain storage microorganisms and grain storage. Among all grain-storing microorganisms, molds have the greatest impact on the safety of stored grain and the quality of grain storage, especially among the low-temperature dry types, which can decompose the organic matter of grain under lower temperature and dry conditions and cause food moldy mildew. The common molds on food are Aspergillus, Penicillium, Mucor, and Rhizopus, among which Aspergillus and Penicillium have the greatest impact on the security of stored grain. Aspergillus has a strong ability to decompose organic matter and is widely found in various foods. The deterioration of low-moisture foods is almost always caused by Aspergillus activity. Some Aspergillus can produce toxins in the metabolic process, causing food poisoning and harming human health. Penicillium is widely distributed and has a wide variety of types. It is a type of mold that is extremely destructive to organic matter. Penicillium impregnated food, resulting in food mold, "point Tsui" and kill germs, some Penicillium can produce toxins, so that food poisoning. Some also have a strong musty or secreted pigment that makes the food discolored and taste tingling. Mucor is adaptable to the environment, grows rapidly, and often participates in high-moisture mildew of high-moisture foods. Due to its irritating nature, it can cause fermentation deterioration in high-moisture sealed storage. Rhizopus belongs to medium-temperature and high-humidity molds, and most of them are aerobic bacteria. Some of them can tolerate hypoxia. Under appropriate conditions, they can quickly cause high-moisture food grains to spoil.
2. During the storage of grain-heating food, the grain temperature rises abnormally, or the phenomenon that the grain temperature falls but does not fall is called grain heating. The cause of fever is the vigorous respiration of biological components in food such as food itself, microbes, insects, and fleas. The usual situation is that when the grain temperature is high, humidity is high, and oxygen is sufficient, the breathing of various biological components is vigorous and releases a lot of water and calories; the increase in water and temperature has correspondingly contributed to various types of organisms. The composition of life activities, thus producing more moisture and calories. Since the grain piles are poor conductors of heat, these heat accumulations are not easily lost in the grain piles and thus generate heat. A large number of tests have shown that microorganisms are the main cause of fever in stored grain in various biological components of grain reserves. Microorganisms have a wide range of adaptability to temperature, humidity, and oxygen. Cereal grain moisture is above 14.5%, and temperatures above 15°C may produce large numbers of species. The reproduction of microorganisms is very fast. Under appropriate conditions, the number of bacteria in food can be increased from a few thousand to several hundred million per gram in a few days. With so many bacteria added together, the respiratory intensity is much greater than the grain itself. The grain only exhibits strong breathing when the water is high, the temperature is appropriate, and it begins to germinate, and the usual respiration is generally very weak. As for the heat production of insects, they can only be clearly expressed when they are gathered in large quantities. Therefore, microorganisms are often the forerunners of fever caused by stored grains, and their effects are far greater than other biological components.
Generally, most of the heat generated in grain piles occurs in the upper layers of the grain piles, in the lower layers, and in the vertical layers around the walls, stigma, or sampans. First of all, these parts are often caused by condensation due to temperature differences and are not treated in time, causing heat. Secondly, due to leakage of rain from the warehouse or flooding of floors and walls, some of the tidal grains are mixed into grain piles, or insects and miscellaneous agglomerations cause localized fever. In addition, new grain storage and high grain foods (high moisture content, high temperature, and high impurities) may cause fever in the entire warehouse due to poor management or failure to deal with it in time.
3. Grain mildew Grain mildew is the result of storage grain microbes decomposing grain organic matter, it is often closely linked with food fever, that is, if the heat-generating grain pile is not dealt with in time, it will further deteriorate and even deteriorate. Therefore, mildew mostly occurs in the areas where grain piles are most prone to heat. However, under conditions of good ventilation, some grain piles have been seriously mildewed, but due to the timely release of heat, it is not easy to detect fever. Grain mildew is a continuous development process, which can be divided into three stages: initial deterioration, mildew and mildew. In the initial stage of metamorphism, microorganisms secrete various enzymes under suitable conditions, decompose the organic matter of grains, destroy the surface structure of grain grains, and then invade the interior, resulting in mildew in the early stages of grain growth. At this time, the grain temperature may rise abnormally, and the surface of the grains will be moist, and the looseness will be reduced. The original color and aroma will be lost, and there will be slight odor. In the mildew stage, the grain temperature rises at a rate of 2 to 3°C per day, reaching a maximum of 45 to 50°C. Grains of embryos and damaged parts gradually appear in colonies of various colors, resulting in "long hairs" and "points Such phenomena as obvious discoloration and strong musty, sweet, and sour tastes have seriously deteriorated grain quality. In the mildew stage, high-temperature microorganisms continue to decompose the organic matter of the grain instead of the medium-temperature microorganisms, causing further deterioration of the grain and corruption of the grain. At this time, the grain temperature may rise to 65°C, grain grains may be deformed, hyphae might become entangled, and even clumps may form a mass, resulting in a rancid odor and completely losing its use value.
4. The prevention of heat and mildew in foodstuffs is mainly due to the fact that microorganisms grow under the right conditions, especially when the water and temperature are suitable. Therefore, improving grain storage quality, controlling grain moisture and temperature, and creating a warehouse environment that is not conducive to the life of microorganisms, especially molds, can effectively prevent heat and mildew.
(1) Improving the storage quality of grain The quality of grains stored in storage should be dry, full, and clean in order to enhance the anti-mildew ability. When storage, it is necessary to achieve "five separations" of the grain (that is, separate species, separate grades, dry and wet parts, separate parts, and insects and insects).
(2) Improve the condition of storage environment The warehouse and peripheral facilities should have good moisture-proof and heat insulation properties. Before food storage, warehouses should be cleaned and disinfected, bedding and moisture-proof work should be done, and clean and scavenging work should be done outside the warehouse so as to achieve “the light inside the warehouse and the three outside the warehouse (leaving no weeds, sewage, and dirt)â€. .
(3) Strengthen management, timely ventilation and airtight According to the changes of seasons, combined with the specific conditions of temperature and humidity inside and outside the warehouse, timely ventilation and confinement, the purpose is to timely disseminate the damp heat in the grain piles and reduce the infiltration of hot and humid air into the grain heap.
(4) Adopt advanced storage technologies such as commonly used mechanical ventilation and dry storage, "double low" storage (low oxygen, low dose), "three low" storage (low temperature, low oxygen, low dose) Such methods can effectively prevent heat and mildew.
(5) Predicting the occurrence of fever and mildew often detecting changes in grain moisture, temperature and grain quality, and analyzing the activity trends of insects and molds so that problems can be detected in a timely manner, and timely treatment can be implemented to control the moldy fever in the bud.
5. After the mildew-inducing and heat-generating food is heated and mildewed, it is necessary to find out the reasons first and then take various emergency measures to deal with it. The principle of handling is "quick, economic, and effective." Generally, the following treatment measures can be taken for foods with heat and mildew:
(l) Due to the heat and mildew caused by the increase in grain moisture, measures such as sun drying and mechanical drying should be adopted to reduce the moisture content; if there is excessive heat and mildew caused by excessive impurities, a method of screening the air to remove impurities is required. .
(2) Due to mildew caused by condensation on the upper layer, it is necessary to diligently turn the grain surface and reduce the temperature and humidity. If the upper layer of mildew is serious, the grain layer affected by mildew should be taken out separately to remove heat and heat.
(3) The heat and mildew caused by accumulation of pests in stored grain should be treated by methods such as fumigation, insecticide or exposure, and screening and extermination.
(4) As the lower layer of food ingested with water, moisture and other mildew caused by mildew, it is necessary to take measures to deal with the situation, the bottom of the heat and mildew removed out of the separate processing, at the same time check the bottom of the warehouse and bedding situation, in time to deal with the existing problems.
(5) Due to mildew caused by vertical heat or partial heat, if the site is very small, you can take measures such as ditching, digging ponds, etc., to remove the grain of the heat-and-mildew site for drying or drying.
(6) The packaged food has a fever, lighter ones can reduce the stack height and change it into a ventilation squat; the heavier ones must be dumped, and the heat and mildew grain package should be taken out and cooled or dried.
(7) For dangerous foods that have symptoms of hot mildew or severe moisture, due to climate, warehouse, equipment and other conditions, temporarily unable to take the above measures, plastic film can be closed, if necessary, supplemented with aluminum phosphide Fumigation, as an interim emergency measure.
(8) For foods that produce heat and mildew, the selection and use should be determined based on the inferiority of the quality and the detection of mycotoxins. After heat-fungus foods are processed, they should be stored separately, as soon as possible before the warehouse.
2. During the storage of grain-heating food, the grain temperature rises abnormally, or the phenomenon that the grain temperature falls but does not fall is called grain heating. The cause of fever is the vigorous respiration of biological components in food such as food itself, microbes, insects, and fleas. The usual situation is that when the grain temperature is high, humidity is high, and oxygen is sufficient, the breathing of various biological components is vigorous and releases a lot of water and calories; the increase in water and temperature has correspondingly contributed to various types of organisms. The composition of life activities, thus producing more moisture and calories. Since the grain piles are poor conductors of heat, these heat accumulations are not easily lost in the grain piles and thus generate heat. A large number of tests have shown that microorganisms are the main cause of fever in stored grain in various biological components of grain reserves. Microorganisms have a wide range of adaptability to temperature, humidity, and oxygen. Cereal grain moisture is above 14.5%, and temperatures above 15°C may produce large numbers of species. The reproduction of microorganisms is very fast. Under appropriate conditions, the number of bacteria in food can be increased from a few thousand to several hundred million per gram in a few days. With so many bacteria added together, the respiratory intensity is much greater than the grain itself. The grain only exhibits strong breathing when the water is high, the temperature is appropriate, and it begins to germinate, and the usual respiration is generally very weak. As for the heat production of insects, they can only be clearly expressed when they are gathered in large quantities. Therefore, microorganisms are often the forerunners of fever caused by stored grains, and their effects are far greater than other biological components.
Generally, most of the heat generated in grain piles occurs in the upper layers of the grain piles, in the lower layers, and in the vertical layers around the walls, stigma, or sampans. First of all, these parts are often caused by condensation due to temperature differences and are not treated in time, causing heat. Secondly, due to leakage of rain from the warehouse or flooding of floors and walls, some of the tidal grains are mixed into grain piles, or insects and miscellaneous agglomerations cause localized fever. In addition, new grain storage and high grain foods (high moisture content, high temperature, and high impurities) may cause fever in the entire warehouse due to poor management or failure to deal with it in time.
3. Grain mildew Grain mildew is the result of storage grain microbes decomposing grain organic matter, it is often closely linked with food fever, that is, if the heat-generating grain pile is not dealt with in time, it will further deteriorate and even deteriorate. Therefore, mildew mostly occurs in the areas where grain piles are most prone to heat. However, under conditions of good ventilation, some grain piles have been seriously mildewed, but due to the timely release of heat, it is not easy to detect fever. Grain mildew is a continuous development process, which can be divided into three stages: initial deterioration, mildew and mildew. In the initial stage of metamorphism, microorganisms secrete various enzymes under suitable conditions, decompose the organic matter of grains, destroy the surface structure of grain grains, and then invade the interior, resulting in mildew in the early stages of grain growth. At this time, the grain temperature may rise abnormally, and the surface of the grains will be moist, and the looseness will be reduced. The original color and aroma will be lost, and there will be slight odor. In the mildew stage, the grain temperature rises at a rate of 2 to 3°C per day, reaching a maximum of 45 to 50°C. Grains of embryos and damaged parts gradually appear in colonies of various colors, resulting in "long hairs" and "points Such phenomena as obvious discoloration and strong musty, sweet, and sour tastes have seriously deteriorated grain quality. In the mildew stage, high-temperature microorganisms continue to decompose the organic matter of the grain instead of the medium-temperature microorganisms, causing further deterioration of the grain and corruption of the grain. At this time, the grain temperature may rise to 65°C, grain grains may be deformed, hyphae might become entangled, and even clumps may form a mass, resulting in a rancid odor and completely losing its use value.
4. The prevention of heat and mildew in foodstuffs is mainly due to the fact that microorganisms grow under the right conditions, especially when the water and temperature are suitable. Therefore, improving grain storage quality, controlling grain moisture and temperature, and creating a warehouse environment that is not conducive to the life of microorganisms, especially molds, can effectively prevent heat and mildew.
(1) Improving the storage quality of grain The quality of grains stored in storage should be dry, full, and clean in order to enhance the anti-mildew ability. When storage, it is necessary to achieve "five separations" of the grain (that is, separate species, separate grades, dry and wet parts, separate parts, and insects and insects).
(2) Improve the condition of storage environment The warehouse and peripheral facilities should have good moisture-proof and heat insulation properties. Before food storage, warehouses should be cleaned and disinfected, bedding and moisture-proof work should be done, and clean and scavenging work should be done outside the warehouse so as to achieve “the light inside the warehouse and the three outside the warehouse (leaving no weeds, sewage, and dirt)â€. .
(3) Strengthen management, timely ventilation and airtight According to the changes of seasons, combined with the specific conditions of temperature and humidity inside and outside the warehouse, timely ventilation and confinement, the purpose is to timely disseminate the damp heat in the grain piles and reduce the infiltration of hot and humid air into the grain heap.
(4) Adopt advanced storage technologies such as commonly used mechanical ventilation and dry storage, "double low" storage (low oxygen, low dose), "three low" storage (low temperature, low oxygen, low dose) Such methods can effectively prevent heat and mildew.
(5) Predicting the occurrence of fever and mildew often detecting changes in grain moisture, temperature and grain quality, and analyzing the activity trends of insects and molds so that problems can be detected in a timely manner, and timely treatment can be implemented to control the moldy fever in the bud.
5. After the mildew-inducing and heat-generating food is heated and mildewed, it is necessary to find out the reasons first and then take various emergency measures to deal with it. The principle of handling is "quick, economic, and effective." Generally, the following treatment measures can be taken for foods with heat and mildew:
(l) Due to the heat and mildew caused by the increase in grain moisture, measures such as sun drying and mechanical drying should be adopted to reduce the moisture content; if there is excessive heat and mildew caused by excessive impurities, a method of screening the air to remove impurities is required. .
(2) Due to mildew caused by condensation on the upper layer, it is necessary to diligently turn the grain surface and reduce the temperature and humidity. If the upper layer of mildew is serious, the grain layer affected by mildew should be taken out separately to remove heat and heat.
(3) The heat and mildew caused by accumulation of pests in stored grain should be treated by methods such as fumigation, insecticide or exposure, and screening and extermination.
(4) As the lower layer of food ingested with water, moisture and other mildew caused by mildew, it is necessary to take measures to deal with the situation, the bottom of the heat and mildew removed out of the separate processing, at the same time check the bottom of the warehouse and bedding situation, in time to deal with the existing problems.
(5) Due to mildew caused by vertical heat or partial heat, if the site is very small, you can take measures such as ditching, digging ponds, etc., to remove the grain of the heat-and-mildew site for drying or drying.
(6) The packaged food has a fever, lighter ones can reduce the stack height and change it into a ventilation squat; the heavier ones must be dumped, and the heat and mildew grain package should be taken out and cooled or dried.
(7) For dangerous foods that have symptoms of hot mildew or severe moisture, due to climate, warehouse, equipment and other conditions, temporarily unable to take the above measures, plastic film can be closed, if necessary, supplemented with aluminum phosphide Fumigation, as an interim emergency measure.
(8) For foods that produce heat and mildew, the selection and use should be determined based on the inferiority of the quality and the detection of mycotoxins. After heat-fungus foods are processed, they should be stored separately, as soon as possible before the warehouse.
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