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The modern dairy industry, bacteriophage contamination , a frequent concern during the production of fermented dairy products, is akin to a "biological crisis." Traditional CIP (Clean-In-Place) procedures are completely ineffective against lactic acid bacteria bacteriophages, and even the 90°C, 15-minute inactivation method recommended by the International Dairy Federation proves ineffective, as some bacteriophages can still survive. Therefore, many lactic acid bacteria producers often find themselves powerless to address this issue.
For a long time, the dairy industry's main methods for dealing with bacteriophages have focused on strain rotation and physical isolation , and even traditional disinfection methods have repeatedly proven ineffective. Therefore, for this bacteriophage with its extremely simple structure and dense outer shell, the key to solving the problem lies in how to overcome its strong resistance to the external environment through the combination of its protein capsid and internal nucleic acid (DNA/RNA) .
This phenomenon can easily lead to a contamination outbreak, causing the fermentation broth's OD value to stagnate, the pH value to rise, and even the entire tank to become contaminated. If traditional chlorine-based disinfectants are used, they cannot penetrate the bacteriophage's outer layer, and tons of raw milk will still be wasted, inevitably causing even more serious and huge losses.
In the event of contamination and emergency production, the usual procedure is to transfer the waste to another container, followed by heating at a high temperature of > 90℃ , or cleaning with caustic soda circulation.
This problem is often defined as "increased production without increased profits," and this hidden danger has remained unresolved throughout the industry's development. Since traditional passive defensive strategies are ineffective, we should intervene directly at the source.
It was through this strategic improvement that the properties of chlorine dioxide were amplified. The dairy industry has also continuously updated its standards in line with the iteration of disinfection technologies. In September 2025, the official implementation of the new national standard GB19302-2025 raised the hygiene standards for fermented dairy product production to a new level. Xiuba chlorine dioxide disinfectant brand believes it has the capability to play this indispensable role as a production shield.
Chlorine dioxide disinfectant essentially provides an active oxidation control mechanism, directly penetrating and destroying the target bacteria. Xiuba chlorine dioxide provides a perfect logical parallel to the application of anti-phage fermentation agents described in the *Food Safety Guide*. By precisely controlling the concentration and dosage, it directly captures and inactivates the culprit at the molecular level, precisely controlling the pain point of "slow fermentation" caused by phage contamination. Therefore, chlorine dioxide is precisely the scientific solution to this disinfection problem.
effective research by Russian researchers , chlorine dioxide disinfectant can kill virulent free bacteriophages . Using concentrations of 33.0 mg/L to 132.0 mg/L can exert its direct killing effect on bacteria and spores , effectively eliminating host bacteria carrying prophages, demonstrating a unique strangulation and obstacle -clearing ability .
In dairy companies' sterilization systems, the CIP (Clean-In-Place) pipeline cleaning process is particularly critical. When using Xiuba chlorine dioxide disinfectant, only 33.0 mg/dm³ is needed to kill various bacteria . If the raw materials contain mixed lactococcal phages , even at concentrations as high as 10⁵ PFU/cm³ , the disinfectant concentration needs to be increased to 49.5 mg/dm³ (equivalent to 1.5% of the formulation concentration) . Even if more than 10 different genotypes of lactococcal phages are mixed , they can be eliminated in one treatment . Xiuba chlorine dioxide perfectly matches the actual sterilization needs of production, using a scientifically proportioned method for precise disinfection.
bacteriophages after 24 hours . Xiuba's solution is to spray chlorine dioxide disinfectant through atomization equipment, allowing chlorine dioxide molecules to continuously disinfect all contact surfaces in the fermentation workshop. This not only meets the new national standards for production environments but also avoids the lengthy process and potential hidden damage to equipment associated with traditional disinfection methods.
The brand value of Xiuba chlorine dioxide disinfectant is self-evident. It fully leverages chlorine dioxide's ability to penetrate cell membrane barriers, optimizing the environment and eliminating potential hazards at the production front end, making CIP cleaning in dairy processing effortless. This allows companies to achieve stable output without incurring hidden raw material costs and waste – the reliable and certain production that dairy industry professionals experience. With the in-depth implementation of new national standards such as GB 19302-2025 "Fermented Milk," Xiuba chlorine dioxide disinfectant has developed a comprehensive, three-dimensional disinfection and protection barrier covering "air-surface-pipeline," easily enabling dairy fermentation companies to achieve substantial improvements in GMP (Good Manufacturing Practices).
Xiuba chlorine dioxide disinfectant plays a frontline defensive role, acting as a reliable gatekeeper for enterprise safety production.
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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