Ways of bacterial contamination: 1) raw material contaminated: raw food in the acquisition, often attached to the surface of the bacteria before processing, especially a lot of the material damage of aggregation. 2) pollution process: a) a pollution: the air with dust settling bacteria to food. b) the processing of cross-contamination: incomplete sterilization; process water, utensils, equipment and debris dirty and processing of raw materials, semi-finished cross-contamination. Pollution c) practitioners: practitioners hand direct contact with food (semi-finished product); processing staff nose, saliva, skin raw boils, boils, acne can be directly or indirectly contaminating food. Pollution 3) Storage procedures: bad storage conditions will bacterial contamination of food through the air, a mouse, or insects, poor storage conditions cause residual bacterial growth and reproduction. 4) pollution transport and sales process: transport, container does not meet the sanitary conditions with bulk food sales tools, contaminated packaging materials, sales unreasonable action. 5) The consumption of contaminated food: raw and cooked regardless, stored in the refrigerator for too long, unsanitary cooking utensils. Food pathogens is one that can cause food poisoning or food for the media is a pathogenic bacteria. Pathogenic bacteria that cause food poisoning infections lead to the person I was intestinal infectious diseases and food poisoning epidemic and infectious diseases of livestock. With the continuous development of social economy, food safety has become a public safety issues of global concern. Food-borne pathogens are a major source of food safety issues, so a common cause of food poisoning bacteria has been widespread concern around the world. Top spray, spray side retorts are applicable to bagged or boxed foods, canned secondary sterilization equipment, by the process tank, hot water tank, cold water tanks, heat exchangers, all kinds of valve, connecting pipes and PLC Touch a combination of self-control system. Use the device in the pot to continue the killing fungi nozzle spray fan, ribbon fluctuations hot water, thermal diffusion and continue to pass even faster. Autoclave analog temperature control system, depending on the food sterilization conditions require, at any time set heating insulation and cooling procedures, so that every kind of food can be sterilized in the best condition, so as to avoid the same high temperature and pressure Bacteria under fire mode features large heat damage. Pressure control system automatically adjusts the pressure to fit the standard mode, depending on the circumstances, anti-press more positive, which is to prevent the vessel (molded packaging) deformation and breakage is very beneficial. At the same time, by Tt curve analysis and inspection records, and can efficiently produce quality pipe stainless steel autoclaves high degree of automation, when the basket containing the product push retort sterilization, just press the start button, the entire sterilization process, heating , temperature sterilization, compression, decompression and cooling automatically. Features high-temperature sterilization pot food is packaged by vacuum treatment, to avoid discoloration due to oxidation generated, taste, and can extend the shelf life, it is easy to normal distribution, storage and trafficking. Stainless steel autoclaves The disadvantage is a long time since the single high-temperature sterilization, leading to food taste, color changes greatly. The watering retorts with a short multi-stage heat sterilization, avoiding the flavor of food at a high temperature for a long time, the high pressure, produced food, taste almost the same range of products and more widely processed