How Do You Remove Mildew from the Cold Storage? Have You Used These Methods?

2025-03-01

Mildew generally grows in dark and damp places and can adapt to relatively low temperatures. Usually, the situation is the most serious in high-temperature cold storages. When mildew grows in a cold storage, its spores will fly everywhere, thus contaminating the goods and products stored in the warehouse. Mildew itself is harmless and does not produce toxins. However, if there is mildew on the goods, their appearance will be greatly affected. At the same time, it will accelerate the decay of meat. Therefore, the work of mildew removal has always been highly valued by people. Although there are many existing mildew removal methods, they are not convenient to implement.

Currently, there are three major categories of mildew removal methods, namely: mechanical mildew removal, physical mildew removal, and chemical mildew removal. Let's take a detailed look at them together!
I. Mechanical Mildew Removal Method
This method involves cleaning and removing the mildewed parts, and it is often combined with other mildew removal methods. In the mechanical mildew removal method, there is an air washing method.

How Do You Remove Mildew from the Cold Storage? Have You Used These Methods?1740825766652

That is, a water sprayer is installed at the air inlet. When the air circulates, the spores of mildew are washed away through the water curtain. This method is similar to the current wet air cooler and can effectively reduce the amount of mildew.
II. Physical Mildew Removal Method
This method uses physical means such as temperature, humidity, ultraviolet light, high-frequency electricity, and copper wire mesh filters to remove mildew. The temperature range for mildew growth is generally between -6°C and 40°C. For this reason, mildew rarely grows in low-temperature cold storages. Using hot alkaline water can also kill mildew on tools and equipment. The growth of mildew is closely related to temperature, so the control of temperature can only be used appropriately. Using ultraviolet light to remove mildew is a relatively good method. It can not only sterilize but also remove mildew and has some deodorizing effects. However, it only works on the directly illuminated parts. Generally, using 0.33 to 3 watts of ultraviolet light radiation per cubic meter and irradiating for 6 hours on an area 2 meters away can kill microorganisms. But the effect of ultraviolet light is affected by temperature and humidity. The closer it is to the normal growth temperature of microorganisms and the higher the humidity, the stronger the ability to sterilize and remove mildew. Ultraviolet light can promote the oxidation of fat, so attention should be paid when using it. A copper wire mesh filter is to install a mesh made of copper wire at the air inlet against the wind direction, which can kill a part of the mildew.
III. Chemical Mildew Removal Method
Commonly used substances include lactic acid, carbon dioxide, ozone, formaldehyde, bleaching powder, sodium fluoride, sodium o-phenylphenate, etc.

The lactic acid method is a reliable disinfection method. It can remove mildew, sterilize, and deodorize. The usage method is to first clear and clean the warehouse. Use 1 milliliter of crude lactic acid per cubic meter, and add 1 to 2 parts of clean water to each part of lactic acid. Put the mixed solution in an enamel basin and heat it on an electric stove for evaporation. Generally, it is required to control the evaporation of the liquid medicine within about half an hour to 3 hours. Then turn off the electric stove and keep the warehouse door closed for about 6 to 24 hours to allow the lactic acid to fully act on bacteria or mildew, so as to achieve the purpose of disinfection. It has been proved by the "Mildew Removal and Disinfection Experiment Team" of the Meat Company of the Commerce Bureau of Hunan Province, China. Using 1 milliliter of lactic acid disinfectant per cubic meter has a certain effect on removing mildew and sterilizing in the warehouse. After disinfection, the number of bacteria in the warehouse decreases by 70%, and the number of mildew decreases by 70%.
The carbon dioxide method cannot kill mildew at any concentration. It can only delay the growth of mildew. At 0°C, when the concentration of carbon dioxide in the indoor air reaches 40%, the growth of mildew can be completely prevented. However, when its concentration in the air exceeds 20%, the meat will change color due to the formation of methemoglobin. Generally, it is believed that at 0°C, when the concentration of carbon dioxide in the indoor air is 10%, the storage period of chilled meat in the cold storage can be extended by more than double.
The ozone method is a relatively good method. It can not only sterilize but also remove mildew and odors. For this method, an ozone generator should be used to crack the oxygen with two atoms in the air into ozone with two atoms. Inject the formed ozone into the cold storage, and when its concentration is about 1 to 3mg/m³, it can take effect. However, ozone is a strong oxidant. It can fade the lean meat and oxidize the fat. At the same time, ozone irritates the human mucous membrane, so attention should be paid when using it.
The formaldehyde method, that is, the formalin steam method. This method can remove toxins and sterilize. But formalin has a strong smell. If the meat absorbs it, it cannot be used for consumption. At the same time, formalin is highly irritating to people, so safety should be paid attention to when using it. When using this method, the warehouse should be emptied and cleaned first. Generally, 15 milliliters of formalin is used per cubic meter. There are two methods to turn formalin into steam: one is to put formalin in a closed barrel and pass it into the cold storage through a pipe, and then burn it with fire below; the other is to put formalin in an open barrel placed in the cold storage. The operator puts an appropriate amount of potassium permanganate or quicklime, and then adds some water. When gas is generated, the personnel go out and close the warehouse door. After disinfecting with formalin steam for several hours, put ammonia water in the room to absorb the smell of formalin. After ventilation, the disinfection is completed.
The bleaching powder method is to scrub with a 4% bleaching powder solution, and the disinfection effect is good. If 7 parts of washing soda are added to 5 parts of bleaching powder, the effect will be even better. After disinfection for several hours, ventilate and exhaust.
The sodium fluoride method is to mix 2% sodium fluoride and 20% kaolin and paint the walls. At 0°C, there will be no mildew growth for 1 to 2 years.
The sodium o-phenylphenate method is to brush with a 2% sodium o-phenylphenate solution to remove mildew. This method ensures that the smell will not transfer to the meat and will not corrode the utensils. However, protective measures should be taken when brushing.