News

Soy sauce and vinegar are essential daily condiments, and the hygiene control throughout the entire process directly affects product quality and food safety. With the continuous improvement of hygiene standards in the food industry, safe and residue-free professional disinfection is particularly important. Shandong Huashi Pharmaceutical's Xiuba chlorine dioxide disinfectant powder AB agent can be customized to meet the needs of each stage of production, building a reliable hygiene protection barrier for soy sauce and vinegar production.

In 2026, food safety supervision in the food processing industry was upgraded. Wet starch products, with their high moisture content and susceptibility to spoilage, urgently require additive-free preservation solutions. Chlorine dioxide is safe, has good sterilization effects, leaves no residue, does not react with starch, and can preserve the original taste and nutrition of the product, providing a new preservation technology path for wet starch processing.

With the implementation of new food regulations in 2026, rice cakes, due to their multiple production stages and high moisture content, are susceptible to microbial contamination and spoilage. Traditional disinfection methods suffer from residue issues or limitations in their application scenarios. Food-grade chlorine dioxide, however, leaves no residue, has a broad sterilization range, and is highly adaptable to various scenarios, meeting the disinfection needs of the entire rice cake production process.

With stricter food safety regulations in 2026, traditional bean sprout disinfection methods are struggling to meet standards. Xiuba disinfectant has become the preferred choice, as it can achieve disinfection throughout the entire bean sprout production process, solving the pain points of traditional disinfection methods. It is also convenient to use, has complete enterprise qualifications, and offers excellent after-sales service, making it suitable for the needs of industry development.

Secondary water supply tanks in high-rise buildings are a crucial link in residents' water supply. Without long-term disinfection, they are prone to the growth of harmful microorganisms. National regulations stipulate that they must be cleaned and disinfected at least twice a year. Chlorine dioxide, due to its safety, lack of residue, and excellent disinfection effect, has become the mainstream disinfectant in this scenario, complying with relevant regulations for drinking water disinfection.

The dairy fermentation industry has long been plagued by bacteriophage contamination, with traditional control methods proving largely ineffective. The implementation of the new national standard for fermented milk in September 2025 further raised production hygiene standards. Xiuba chlorine dioxide disinfectant can precisely eliminate bacteriophages, creating a three-dimensional disinfection barrier encompassing air, surfaces, and pipelines, meeting the requirements of the new national standard and GMP, and building a solid defense for safe dairy production.

With the implementation of the new "Technical Specifications for the Production of Prepackaged Drinking Water" in 2026, the disinfection standards for bottled water production have been upgraded. Chlorine dioxide disinfectant meets the requirements of the new regulations and plays an important role in the disinfection of the entire bottled water production process. It has excellent sterilization effect, is safe and harmless, and has a wide range of applications, which can achieve safety assurance for the entire production chain.

As essential daily condiments, the hygiene control of the entire production and processing process of soy sauce and vinegar directly determines product quality and food safety. With the continuous upgrading of food production hygiene standards, how to achieve safe, effective, and residue-free disinfection and sterilization in all stages of soy sauce and vinegar brewing and processing has become an important issue for ensuring the quality of condiment production. As a result, the construction of professional hygiene protection barriers has become a focus of attention in the industry.

With the arrival of spring, algae enter their active reproduction period, posing challenges to water quality control at water plants. Their excessive proliferation can affect water purification processes and threaten drinking water safety. The suitable light and water temperature in spring, along with the abundant nutrients brought by turbulent water bodies, become factors that induce algae to grow wildly. Diatoms, blue-green algae, and other algae can also interfere with the water plant's routine water purification process.

Potatoes are a common ingredient on the dining table, but they are extremely prone to rotting and sprouting during storage, causing significant losses for farmers, supermarkets, and food processing companies. Choosing the right scientific preservation method is key to maintaining potato freshness and reducing losses. Xiuba brand five-step iodine titration method 10% chlorine dioxide disinfectant tablets are suitable for potato storage needs, offering stable results, no residue, and easy operation. With standardized formulations and quality assurance, they effectively prevent rotting and sprouting, making them suitable for various storage scenarios.

This article provides a professional analysis of chlorine dioxide disinfection. This disinfectant, recognized as an A1-level safe disinfectant by the World Health Organization, is also strictly regulated by my country's specific industry standard, "Hygienic Requirements for Chlorine Dioxide Disinfectant Generators" (GB 28931-2024). The issue of its disinfection effect not meeting expectations in actual use is not due to the product itself, but rather to user misconceptions. This article analyzes three typical misconceptions and provides professional corrections. It also introduces the high-quality products and technological advantages of Xiuba, a leading brand in the industry, providing professional reference for the correct use of chlorine dioxide disinfection and the selection of qualified products.

Seafood lovers know that improper handling of fresh fish, shrimp, shellfish, and crab can easily lead to loss of flavor and safety hazards. Each stage of seafood processing is crucial for preserving freshness. With food safety receiving increasing attention, chlorine dioxide disinfectant, with its sterilization and residue-free properties, has become the primary disinfectant in seafood processing, making it a compliant choice suitable for all scenarios.