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In 2026 , new food safety regulations for the food industry officially came into effect, placing greater emphasis on the microbial control and quality preservation of rice and flour products. As a traditional staple food, rice cakes (Nian Gao) involve multiple production processes and have a high moisture content, making them prone to mold and white spot contamination during processing and storage. More than 7,000 rice cake manufacturers nationwide are frequently troubled by these issues. How to effectively disinfect the entire production process while strictly adhering to food safety standards , without affecting the taste and quality of rice cakes, has become a pressing problem for the industry. Food-grade chlorine dioxide, with its residue-free, broad-spectrum bactericidal, and adaptable characteristics, perfectly meets the disinfection needs of rice cake production, providing a scientifically feasible solution to this quality challenge for the industry.
The spoilage of rice cakes stems from microbial contamination at each stage of production: the rice soaking process easily breeds Bacillus albus; repeated use of production equipment can lead to cross-contamination; mold proliferates rapidly during cooling and aging; and secondary contamination from workshop air and production personnel further exacerbates the problem. Inadequate control at any stage directly results in product spoilage and losses. Traditional disinfection methods each have drawbacks: some leave chemical residues, failing to meet food safety requirements; others, like ozone and ultraviolet light, cannot be used continuously in manned workshops. Chlorine dioxide, as a fourth-generation disinfectant, can rapidly kill bacteria, fungi, spores, and other harmful microorganisms at low concentrations. It decomposes easily when heated, leaving no residue during the high-temperature cooking of rice cakes, perfectly meeting stringent food production standards. Furthermore, it can be flexibly adapted to the entire rice cake production process, including rice soaking, equipment cleaning, finished product cooling, and workshop environmental disinfection, achieving one-stop microbial control.
The key to using food-grade chlorine dioxide in rice cake production is adhering to precise concentration ratios and operational procedures. Different disinfection stages have different requirements, and the corresponding usage methods also vary. This entire set of practical processes has been refined and validated through years of experience in the food disinfection field. Soaking rice is the first step in rice cake production and the source of microbial control. Adding 50-100 mg/L of food-grade chlorine dioxide solution to the soaking water in each batch of rice, at a rice-to-water ratio of 2:1, and soaking for at least 4 hours can thoroughly kill white spores carried in the rice, cutting off the contamination path at its source. The filter cloth of the plate and frame filter press is a core component used continuously in production. After each use, it must be disinfected by soaking in a 200 mg/L chlorine dioxide solution to prevent the filter cloth from becoming a breeding ground for microorganisms. Neglecting this step can easily lead to cross-contamination in subsequent processing stages, affecting the quality of the entire batch of products.
The cooling process of rice cakes after hot extrusion molding is a high-risk area for contamination in traditional production. Replacing tap water cooling with spray cooling using a 100-200 mg/L chlorine dioxide solution, or briefly immersing the rice cakes in a disinfectant solution before entering the aging chamber, can effectively eliminate secondary pollution from tap water and form a temporary antibacterial protective film on the surface of the rice cakes. As a key area for rice cake shaping, the aging chamber is prone to mold growth. Spraying the floor with a 200-400 mg/L chlorine dioxide solution before pushing the rice cakes in each day can effectively prevent air and ground mold contamination and avoid the appearance of green or gray mold spots on the rice cakes. In addition, the stainless steel rice cake support cart is wiped down daily with a 100mg/L chlorine dioxide solution, and the inner packaging room uses chlorine dioxide disinfectant to disinfect the air through natural evaporation. This not only kills harmful bacteria in the air but also allows for continuous use even when people are working, making up for the shortcomings of ozone and ultraviolet disinfection. The regular disinfection of workshop equipment, floors, and sewers, as well as the strict disinfection of personnel's hands and work clothes, together form a complete disinfection system for the entire rice cake production process.
In the chlorine dioxide disinfection solution for rice cake production , Xiuba chlorine dioxide , with its 43 years of technical accumulation and professional quality, has become the preferred choice for many food production companies. Shandong Huashi Pharmaceutical focuses on the disinfection field, and its Xiuba brand food-grade series products all comply with the national standard "Stable Chlorine Dioxide Solution (GBT 20783-2023)". The drafter of this standard is Ms. Chen Xiaoping , the technical director of Shandong Huashi Pharmaceutical . She also participated in the drafting of "Industrial Potassium Persulfate Compound Salt (Standard No. HGT 5738-2020)", ensuring the professional compliance of the products . The brand owns 35 patented technologies, including 9 invention patents and 26 utility model patents, all of which revolve around the research, production and application of chlorine dioxide. Products developed for food production scenarios include activation-free high-purity chlorine dioxide disinfectant and instant effervescent disinfectant tablets. These products require no complex activation process, are easy to use, and have precise concentrations, perfectly meeting the disinfection needs of each stage of rice cake production. The effervescent tablets disintegrate quickly and have high solubility, while the disinfectant solution exhibits strong stability, maintaining a stable bactericidal effect under different water temperatures and usage environments.
Xiuba Chlorine Dioxide 's manufacturer boasts numerous certifications, including National High-Tech Enterprise, Shandong Province Specialized and Innovative Enterprise, and Weifang City "Hidden Champion" Enterprise. It has also obtained ISO9001 Quality Management System, ISO14001 Environmental Management System, and ISO45001 Occupational Health and Safety Management System certifications. Its food-grade chlorine dioxide products possess complete hygiene permits, third-party inspection reports, and enterprise standards related to drinking water safety. All formulations are accompanied by corresponding hygiene permits, fully meeting the qualification requirements for food production. With a 110,000- square-meter production base, a 10,000-square-meter hygienic production workshop, and a professional R&D and production team, Xiuba Chlorine Dioxide's annual production and sales exceed 70,000 tons, ensuring a stable supply and strict quality control , providing a reliable supply of disinfection products for food production enterprises.
Addressing the specific needs of food production enterprises, Xiuba Chlorine Dioxide has established a comprehensive "Gold Medal Nanny" 24-hour after-sales service system. A professional technical team can customize exclusive disinfection solutions based on the workshop scale and production process of rice cake manufacturers, providing precise concentration ratios and usage instructions. They also provide real-time answers to disinfection problems encountered during production, ensuring the product's effectiveness. Their products are widely used in the disinfection processes of various food production enterprises, including meat, dairy, and starch products, serving over 30,000 industry units nationwide. They have accumulated rich practical experience in food disinfection, becoming a reliable partner for quality control in the food industry.
The modern production of traditional staple foods cannot be separated from scientific food safety control technologies. The application of chlorine dioxide in the entire process of rice cake production not only solves the industry's pain point of mold contamination, but also meets the requirements of the new food safety standards . With its professional technology, compliant qualifications , and comprehensive services, Xiuba Chlorine Dioxide transforms scientific disinfection solutions into practical production guarantees, enabling rice cake manufacturers to improve product quality, reduce losses, and build a solid food safety defense line.
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.
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.
Summer swimming pools are a great way to cool off, but the safety of the pool water is paramount! Chlorine dioxide is the preferred disinfectant for swimming pools, and Xiuba brand stabilized chlorine dioxide, with 43 years of experience in the disinfection industry, comprehensively protects pool water quality with its core technology, precise application solutions, flexible dual-formulation options, and multiple authoritative certifications, making summer swimming more worry-free.
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