Recently, everyone's started "raising crayfish," but I know what you're raising is more like "cyber crayfish" ( OpenClaw ), referring to an AI-powered automated robot that helps us with tasks . Today, however, I'm bringing you solutions to the pain points of "real crayfish" farming.

Ensuring the safe consumption of crayfish is a crucial issue for the food processing industry . The answer lies in a "safety guardian" you may have heard of but may not know much about —chlorine dioxide disinfectant. It not only effectively disinfects and sterilizes but also leaves no harmful residues, making it ideal for cleaning and preservation during food processing.
two disinfectants from Xiuba brand chlorine dioxide disinfectant powder for food-related products, a product of Shandong Huashi Pharmaceutical Co., Ltd., as examples to discuss how to effectively control quality in food processing workshops.
These two chlorine dioxide disinfectants are not only high in purity and low in impurities, but also offer two formulations—a 10% single-agent formulation and a 40 % binary AB formulation—suitable for food processing environments . Many customers ask, what's the difference between the 10% and 40% formulations? How should I choose?


In short , different concentrations result in different treatment capacities. The binary AB formulation of chlorine dioxide disinfectant powder has a higher concentration, with agent A ( 40 % ± 4 % ) used in conjunction with agent B ( activator) . This allows for the treatment of a larger volume of water or disinfection area per unit dosage, resulting in higher activity and stronger bursts of action , making it more economical for large-scale, continuous processing . Conversely, the 10% single -agent formulation offers a moderate concentration and ease of use . Its 10 % ± 1% concentration allows for flexible mixing and precise control , making it suitable for small to medium-scale operations or precise formulation needs . Both formulations guarantee accurate concentration and extremely low impurities, allowing for flexible selection based on production habits and equipment conditions.
Specifically, what concentration should be used in each stage of crayfish processing? Based on extensive industry experience, we've compiled this "quick reference table" for you:
|
Disinfection scene |
Recommended concentration (ppm) |
Remark |
|
Hand disinfection |
10 - 20 ppm |
Soaking hands before entering the workshop effectively kills bacteria. |
|
Footwear/ Foot Bath Disinfection |
30 - 50 ppm |
Soak the water boots to disinfect them and prevent cross-contamination. |
|
Air disinfection |
100 - 200 ppm |
Used for fumigation or spraying in workshop spaces to reduce airborne microbial content. |
|
Disinfection of production water |
1 - 5 ppm |
Used for process water or cleaning water, meeting drinking water disinfection standards. |
|
Cleaning crayfish raw materials |
30 - 50 ppm |
Soaking helps preserve freshness and control initial bacterial colonies. |
When choosing a supplier, product quality is fundamental, but what gives people even more peace of mind is the responsibility and commitment behind the company .
