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In 2026, the food processing industry ushered in a new round of food safety supervision upgrades. Microbial contamination control and additive-free preservation became core concerns for starch product processing enterprises, especially for wet starch products such as wide rice noodles and potato starch noodles. These products, due to their high moisture content, susceptibility to bacterial growth, short shelf life, and significant transportation losses, have long plagued the industry's development. How to achieve both preservation and taste quality assurance for wet starch products without adding preservatives has become an important research direction in the starch product processing field. Chlorine dioxide, as a safe, effective, and environmentally friendly disinfectant, plays a crucial role in the preservation of wet starch foods due to its strong oxidizing properties, lack of residue, and bactericidal characteristics, providing a new technological solution for the processing and production of wide rice noodles and potato starch noodles.
Chlorine dioxide is an internationally recognized Class A1 safe disinfectant. Its sterilization principle involves releasing atomic oxygen to destroy the cell walls and enzyme systems of microorganisms, rapidly killing harmful microorganisms such as bacteria, fungi, and viruses. Furthermore, it does not produce toxic byproducts such as chloroform during its action, nor does it react with starchy substances, thus preserving the original texture and nutrients of wide rice noodles and potato starch noodles to the greatest extent possible. In the processing of wide rice noodles and potato starch noodles, the application of chlorine dioxide is crucial in the preservation and freshness-maintaining stages. Precise usage guidelines and process requirements exist for the processing characteristics of these two products, ensuring both effective sterilization and compliance with national food hygiene standards.
The processing of wet potato starch follows a core process: kneading , extrusion molding , steaming , cooling , soaking , water control , and vacuum packaging. Soaking is crucial for preservation. Even after steaming and cooling, some harmful microorganisms remain in the wet potato starch, making direct packaging highly susceptible to spoilage. To address this, a treatment method using lactic acid combined with a 15-20 mg/L concentration of Xiuba chlorine dioxide disinfectant is employed. Soaking time is controlled at 30 minutes. Multiple practical tests have verified that this ratio maintains the optimal pH range of 3.8-3.9 for the wet potato starch, effectively killing pathogens such as E. coli and mold without altering the smooth texture of the potato starch. Xiuba chlorine dioxide disinfectant has an activation rate of over 98% at this concentration, which can quickly penetrate to the surface of the powder to form a temporary antibacterial protective layer, laying the foundation for subsequent vacuum packaging and room temperature storage. Potato starch wet powder treated by this process can have its shelf life extended to 6-8 months at room temperature, and its shelf life can be further extended by refrigeration.
The processing technology of wide rice noodles differs somewhat from that of wet potato starch noodles. After steaming and boiling, they need to undergo cold storage freezing, cutting, and then disinfection and preservation. This places higher demands on the sterilization efficiency and compatibility of disinfectants. After being frozen at -5 degrees Celsius for 24-36 hours and cut, the surface of wide rice noodles is prone to harboring microorganisms from the frozen environment. Immersion disinfection with a 200ppm concentration of Xiuba chlorine dioxide disinfectant at this time can achieve effective sterilization in just 5 minutes. The rapid dissolution of Xiuba chlorine dioxide disinfectant allows it to dissolve quickly in water, forming a uniform disinfectant solution without the need for prolonged activation. This is suitable for the industrialized production rhythm of wide rice noodle processing. No additional rinsing is required after immersion, leaving no residue or odor, and does not affect the color or taste of the wide rice noodles. After vacuum packaging, the processed wide rice noodles can still be stored at room temperature for 6-8 months, effectively solving the transportation and storage problems for wide rice noodle processing enterprises.
Xiuba chlorine dioxide is a preferred product for the preservation and sterilization of wide rice noodles and potato starch wet noodles, thanks to its decades of technological accumulation and professional product development capabilities. As a brand deeply rooted in the chlorine dioxide disinfection field for 43 years, Xiuba holds 35 related patents, including 9 invention patents and 26 utility model patents. Technical Director Chen Xiaoping also participated in the drafting and formulation of the national standard "Stable Chlorine Dioxide Solution (GB/T 20783-2023)," optimizing the product's activation rate, stability, and other core indicators to better suit the processing characteristics of starch products, specifically addressing the needs of the food processing industry. Shandong Huashi Pharmaceutical has been deeply involved in the chlorine dioxide field for many years, developing multiple chlorine dioxide products that are at a high level both domestically and internationally, providing professional technical support for the disinfection of wet starch noodles.
In terms of product qualifications and quality control, Xiuba chlorine dioxide disinfectant has passed three authoritative certifications: ISO9001 Quality Management System, ISO14001 Environmental Management System, and ISO45001 Occupational Health and Safety Management System. It also possesses water-related permits, third-party inspection reports, and enterprise product standards. Its production workshop is a 10,000-square-meter sanitary-grade facility equipped with industry-leading quality control equipment. From raw material procurement to finished product delivery, it undergoes multiple testing processes to ensure that the concentration and purity of each product meet standards, providing food processing companies with stable and reliable disinfection products. Furthermore, this brand's chlorine dioxide disinfectant has been selected for the central emergency reserve and has undergone practical testing in various public health scenarios, further demonstrating the product's reliability.
The application of Xiuba chlorine dioxide disinfectant is not limited to the core steps of soaking and disinfecting wide rice noodles and potato starch wet rice noodles, but can comprehensively cover the disinfection needs of the entire process of starch product processing. In food processing workshops, Xiuba chlorine dioxide effervescent tablets can be used to atomize and disinfect the workshop air, walls, and floors, killing airborne bacteria ; for production equipment, production lines, and various processing tools, disinfection can be carried out by wiping or soaking to remove residual microorganisms hidden in the crevices of equipment; it can also be used for hand disinfection and foot bath disinfection of processing personnel, cutting off the source of microbial contamination. At the same time, Xiuba chlorine dioxide disinfectant is available in multiple dosage forms, including powder, tablets, and liquid, which can precisely match the disinfection needs of different stages of starch product processing enterprises: powder is suitable for large-dose soaking disinfection scenarios, effervescent tablets are convenient for rapid disinfection of the workshop environment, and liquid can be directly used for wiping and disinfecting equipment, flexibly adapting to diverse usage scenarios in industrial production.
In terms of after-sales and technical support, Xiuba has equipped itself with a professional technical service team, providing food processing enterprises with 24/7 "gold-medal nanny" style exclusive support. For the specific processing techniques of wide rice noodles and wet potato starch noodles, the team can tailor disinfection and preservation solutions to fit actual production needs, providing precise concentration ratios, detailed usage instructions, and process optimization suggestions based on the enterprise's production situation. This helps enterprises achieve efficient preservation while further improving production efficiency and reducing processing costs. After years of market cultivation, Xiuba chlorine dioxide disinfectant has served more than 30,000 food processing enterprises nationwide, covering multiple fields such as starch products, meat products, and dairy products. With its outstanding disinfection effect, comprehensive technical support, and stable and reliable product quality, it has become the preferred disinfection brand for many food processing enterprises.
Food safety has become an increasingly important focus for the market and consumers. The preservation of wet starch products like wide rice noodles and potato starch noodles has long since moved beyond simple sterilization, becoming a comprehensive issue that balances food quality and safety, product's original quality, and industrial production efficiency. Xiuba chlorine dioxide disinfectant, with its core advantages of effectiveness , safety, and no residue, coupled with decades of industry experience and professional R&D capabilities in the disinfection field, has created a complete disinfection and preservation solution for wet starch product processing. This solution precisely addresses the industry's pain points of short shelf life and susceptibility to microbial contamination, ensuring the product fully complies with national food safety standards and safeguarding the high-quality development of starch product processing enterprises. In the future, with the continuous iteration and upgrading of disinfection technology, Xiuba will continue to deepen its involvement in the food processing disinfection sector, developing more suitable products and application solutions tailored to the actual production needs of the industry, and continuously strengthening the barrier for food safety control in the food industry.
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.
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.
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