进口冷链食品一级冷库的COVID消杀防疫技术讨论  

Discussion of the Technologies of COVID-9 Disinfection and Protection in the First Class Cold Storage Used in the Imported Cold Chain Food

作　　者：张少华 刘斌[2] Zhang Shaohua;Liu Bin(Tianjin Port International Logistics Development Co.Ltd.,Tianjin,300461,China;Tianjin Key Lab of Refrigeration Technology,Tianjin University of Commerce,Tianjin,300134,China)

机构地区：[1]天津港国际物流发展有限公司,天津300461 [2]天津市制冷技术重点实验室天津商业大学,天津300134

出　　处：《冷藏技术》2022年第2期33-36,42,共5页Journal of Refrigeration Technology

摘　　要：进口冷链食品是造成疫情间断性发生的一个重要原因,有效阻断COVID-19通过进口冷链食品扩散是当前面临的紧急任务。通过对进口冷链食品进关流程的分解,确认了不同过程的风险,对不同风险采用了不同的阻断措施和消杀技术,指出了现有技术的不足,并对未来的改进技术提供了新的设计思路,如热风浴、负压技术等。The imported food in the cold chain is one of the key factors causing the intermittent outbreak of COVID-19.To block the contagious path of COVID-19 by the imported food in the cold chain is the most emergent task that human is facing.By decomposing the import process of the cold chain food,the risk of the different steps is defined.According to the different risk,the different block technologies and the disinfecting technologies were adopted.Also,the shortages of the present technology were pointed out,and the improved possible technologies in future was proposed,such as the hot wind bath and the negative pressure technology.

关 键 词：新冠病毒 冷链食品 疫情扩散 

分 类 号：TS205[轻工技术与工程—食品科学]