4. Cold Rooms and Storage Room

4.1 Before sterilizing, firstly carry the meat out of the cold storage room, and use mechanical method to clean the dirt from ground, wall and roof and frost on the exhaust pipe. The areas with mould growth need to be cleaned carefully by scraper or brush. At the same, disinfectant, tools, containers and personnel protective equipment will be prepa

4.2 Due cold rooms and storage rooms are the places where are closed environment and pool air circulation, it needs a reasonable choice for selecting disinfectants, to avoid the secondary contamination for meat when doing disinfection work. The disinfectants selected should be no toxic, no smell, and have a certain sterilization effect .

4.3 5% -10 % of peracetic acid solution, at 0.25-0.50 ml / m3 electric heating fumigation; Ethanol and ethylene glycol organic solvent are applied to use in the low temperature cold storage for anti-freezing; Hydantoin has good mould control effect, with 0.1% solution, at   0.1 kg / m² spray; Benzalkonium chloride has obvious effect for sterilization and killing mould, as well as deodorant effect. You can use the mixed solution of 30% lime , 10% benzalkonium chloride and 5 % aqueous solution of a mixed salt to spray the wall; When the room with serious mould, you can use 2% sodium hydroxyl Sodium Benzoate to spray walls.