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Why EOE canned fish can only take a day to open
          Dongguan City is the promise of the lid is a professional for you to create the most secure the lid packaging businesses, production and development as one. The main products include three series: beverage EOE, aluminum safety edges of the lid and the lid tinplate. It applies to all kinds of cans, aluminum cans, composite cans and PET cans. The following simple packing by a solid promise you explain why the easy open canned fish open only put day?
         According to nutrition experts point out that the market is sold canned fish and tuna sandwiches if longer storage time, it is easy to produce something called "histamine" material, which cause food poisoning.
        Histamine is histidine contained fish produced. The tuna fish, Pacific saury, sardines, herring and other histidine-containing more; river fish carp more content. These fish longer storage time, temperature and conditions are suitable, it would breed a lot of bacteria, so decarboxylated histidine into histamine and histamine substances - saury hormone, causing poisoning.
       Histamine poisoning, food poisoning is more serious than the average, there will be systemic poisoning after flushing, dizziness, headache, palpitation, chest tightness, shortness of breath, nausea, vomiting, diarrhea and other symptoms. Individual will be severe hives, difficulty swallowing and breathing, dilated pupils, and even lead to death.
Compared with fish, canned fish more likely to cause histamine poisoning, because they contain water and free histidine is relatively high, easy to spoilage. After you open for 24    hours at room temperature (22 ℃ -23 ℃), the environment or stored under 33 ℃ for 4 hours, histamine content will significantly increase, easily lead poisoning.
      The survey also found that tuna fish sandwiches of histamine content in canned fish is also slightly higher than that in the production process and it needs to go through manual processing, and if the hand wash is not clean, the room temperature is too high, longer storage time, etc. , they are likely to cause this result.
      Experts point out that temperature is the key to the formation of histamine, therefore, buy canned fish or tuna sandwich should be kept below 4 ℃ environment, otherwise it can not exist for long. Especially tuna fish sandwiches, stored at room temperature for more than two hours, it should not be sold to customers. Additionally, histamine in fish once formed, to take cooking and other heating methods are not easy to remove, so it is best not to leave things to chance.
 

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