Dongri clean room

Clean room refers to the removal of particulates, harmful air, bacteria and other pollutants in the air within a certain space, and the indoor temperature, cleanliness, indoor pressure, air velocity and air distribution, noise, vibration, lighting, and static electricity are controlled within a certain range. A room with a special design within a certain range of needs.

The quality of food hygiene is directly related to people's physical fitness and life safety. Factors affecting food hygiene quality include production raw materials and auxiliary materials, production technology and production environment. The food production environment includes equipment (tools), personnel and air that may come into contact with food, and the purpose of its safety production control is to prevent food from being processed under unhygienic conditions. The pollution control of the clean room (area) used for food production is a key link in the control of the food production environment, and its control objects include dust particles and microorganisms.

Microorganisms in the air are ubiquitous, and often attach to dust particles, and spread with dust, mist droplets, dander, hair, etc. The more dust particles there are in the air, the greater the chances of bacteria attaching to the dust particles and the chance of spreading increases. Likewise, viruses can attach to and spread on dust particles. Therefore, controlling the amount of dust particles in the air can control the microorganisms attached to them.

The sizes of various microorganisms can be shown in Figure 1-1. Most microorganisms are within 0.3µm. Viruses are the smallest microbes, approximately above 0.005 µm, followed by Rickettsiae. There are many types of bacteria, most of which exist in groups in the air. The size of common bacteria is 5.5-6.5µm, and that of fungi is 3.1-3.9µm. They can be basically removed by using high-efficiency air filters (0.5µm, filtration efficiency ≥99.9%).