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In 1985, the United States agreed to use chlorine dioxide as a disinfectant for food processing equipment. In 1987, the United States approved chlorine dioxide as an environmental disinfectant for food factories. In 1988, the Japanese Food Sanitation Regulations included stabilized chlorine dioxide as a food additive for use as a flour bleaching agent. The Australian Department of Health approved chlorine dioxide as a food additive for use as a food bleaching agent. In 1992, the China Food Additives Committee approved chlorine dioxide for use in fish processing to control contamination by bacteria, E. coli, etc. In 1996, my country's GB-2760 included stabilized chlorine dioxide as a food additive as a preservative, with the scope of use being fruit and vegetable preservation and fish processing, and the maximum usage amounts being 0.01 g/kg and 0.05 g/kg, respectively. This standard also listed chlorine dioxide as a food processing aid.
(1) Water disinfection: Food factories require a large amount of disinfectant water during the cleaning of raw materials, sterilization of canned goods, and cooling. Using chlorine dioxide for water treatment is very effective. This includes good deodorization and decolorization capabilities, as well as high-efficiency sterilization and antiviral effects at low concentrations. When chlorine dioxide is used for water disinfection at a concentration of 0.5–1 mg/L, it can kill 99% of bacteria in the water within 1 minute. Its sterilization effect is 10 times that of chlorine and 2 times that of sodium hypochlorite. It has a fast sterilization effect, a wide pH range (6–10), and is not affected by water hardness or salinity. It can maintain a long-term sterilization effect and efficiently eliminate protozoa, spores, molds, algae, and biofilms.
(2) Microbial contamination of air is one of the main causes of secondary contamination of processed foods. Food processing plant workshops require disinfection due to hygiene requirements. Most food processing plants use ultraviolet (UV) sterilization in their enclosed workshops, but the UV sterilization effect is not ideal due to the high relative humidity in the workshop. Chlorine dioxide has strong sterilization ability, decomposes rapidly without residue, and is suitable for use in food processing plants. It is generally disinfected by spraying at a rate of 4 mg/m³. The sprayer is required to ensure that the spray particles meet the air disinfection mist point requirements, which can kill more than 99.99% of various bacteria, viruses, and molds, and also eliminate odors and odors without causing irritation to the human body. Application experiments show that using spraying to disinfect the air can achieve the highest standard level of the American College of Surgical Class III airborne bacteria count , which is the requirement of <35 cfu/m³ for ultra-clean operating rooms. Combining other methods, such as laminar flow ventilation technology, with UV sterilization can rapidly reduce the number of airborne bacteria and maintain a long-term ultra-clean effect.
(3) Food Preservatives It has been reported that chicken treated with stabilized chlorine dioxide can have its shelf life effectively extended at 5°C. Adding a 0.5% chlorine dioxide solution to colostrum can preserve it for 3 months without mold growth. Using chlorine dioxide for sieve adsorption and placing it in sealed bags along with fruits and vegetables can achieve good preservation and storage effects. Soaking poultry in a solution containing 0.004%–0.006% stable ClO₂ for 5 minutes can effectively control microbial contamination of poultry bodies. After being caught, shrimp develop blackened heads, bellies, and tail fins within 48 hours due to the action of tyrosinase, leading to overall blackening and spoilage. However, soaking the caught shrimp in a solution containing 0.004%–0.006% stable ClO₂ for 10–20 minutes, followed by preservation with ice containing 0.002% stable ClO₂ , achieves satisfactory preservation, maintaining its original color, aroma, and flavor during 7–10 days of storage and transportation. Stable chlorine dioxide has a good preservative effect on fish and shellfish; the preservation effect varies depending on the species. At low temperatures, the preservation time of fish and shellfish meat can be significantly extended. Soaking poultry in chlorine dioxide solution effectively controls microbial growth, extends storage time, and maintains its delicious flavor. Treatment of poultry eggs with chlorine dioxide also yields good preservation results without affecting hatching. Adding chlorine dioxide to beer (generally not exceeding 3.5 mg/L) can extend its shelf life without affecting its flavor. For fruit juices, the recommended addition level is 5–10 mg/kg based on the final product concentration. For mineral water , adding 0.2–0.5 mg/kg can extend its shelf life.
(4) Disinfection of production equipment: Chlorine dioxide can be widely used in the disinfection and sterilization of CIP automatic cleaning systems, pipelines and soaking tanks, water treatment equipment in breweries and beverage factories. It has a fast sterilization speed and good effect, which can improve the process hygiene conditions of the factory and reduce costs. Some domestic beer and beverage manufacturers have tried to use chlorine dioxide to replace disinfectants such as formaldehyde, sulfur and bleaching powder to sterilize and disinfect brewery and beverage factory production equipment and pipelines, and have achieved good results.
Dairy and meat processing plants sometimes operate under highly sterile conditions, requiring them to maintain a consistently sterile production line. Currently, disinfectants primarily include detergents, alkalis, steam, high-temperature water, and additives. Immersion or spraying with a chlorine dioxide disinfectant solution can achieve good sterilization results.
In recent years, my country has done a great deal of work in the research and application of stabilized chlorine dioxide. Various stabilized chlorine dioxide generators and powders have been successfully developed and put into use, achieving excellent results. Some beverage factories, breweries, and food factories in Shanghai, Guangdong, Tianjin, Liaoning, and other provinces and cities have begun using stabilized chlorine dioxide as a disinfectant. It is believed that with increasing public concern for health and the environment, stabilized chlorine dioxide will find increasingly wider applications in production and daily life.
To address the issues of easy browning and poor storage-and-transport tolerance in edible fungi, a sulfur-free color-preserving and freshness-retaining agent containing chlorine dioxide offers a triple-action solution: color protection, antiseptic properties, and freshness preservation. Free from sulfur and residues—and resistant to discoloration—it effectively preserves the natural flavor of edible fungi while extending their shelf life. Safe, reliable, and compliant with export standards, this agent is well-suited for widespread application.
Following the implementation of the new licensing regulations for egg products, sterilization standards for aseptic egg processing have been elevated; traditional methods, however, often suffer from issues such as residual contamination and inconsistent efficacy. Xiuba Chlorine Dioxide Disinfection Powder is a food-grade disinfectant that offers highly effective sterilization with zero residue. Suitable for the entire operational workflow—encompassing breeding, washing, processing workshops, and storage—it is easy to use and assists enterprises in meeting compliance with the new regulations.
With the increasing consumption of fresh milk, the drawbacks of microbial contamination and traditional disinfectants have become more apparent. Chlorine dioxide, with its advantages of high sterilization efficiency, no harmful residues, low corrosivity, and compatibility with the entire milk processing process, has become the mainstream choice for dairy companies to upgrade their quality control. It effectively balances milk freshness and food safety, meeting the industry's high-standard development needs.
Chlorine dioxide, as a safe and efficient new formulation, can be used in multiple fields such as the preservation of ready-to-eat dried bean curd, color protection of edible fungi, whitening and strengthening of flour, and wastewater treatment. In food preservation, it enables long-term storage of dried bean curd at room temperature and sulfur-free color protection of edible fungi. In flour improvement, stabilized solid chlorine dioxide compounded with other improvers can replace potassium bromate and benzoyl peroxide, providing both whitening and strengthening effects without harmful residues. In wastewater treatment, it can efficiently remove pollutants such as phenols and cyanides, reduce COD, and achieve decolorization and deodorization, demonstrating significant application value in both the food industry and environmental governance.
Chlorine dioxide disinfection is odorless, harmless to the human body, and has low irritation and corrosiveness. It can reduce efficacy loss, save costs, and improve the production environment. It uses oxidation to destroy bacteria, making it less likely for bacteria to develop drug resistance. It has excellent bactericidal effect, and can be used flexibly at different concentrations. It can replace traditional disinfectants such as formaldehyde, carbolic acid, and benzalkonium chloride. It is suitable for the microbial fermentation industry and has both good economic and social benefits.
Stable chlorine dioxide is highly effective in sterilization, leaves no residue, and has a wide range of applications. It has been approved by many countries for food disinfection and preservation. In 1996, my country included it in the GB-2760 standard as a food preservative and processing aid. It can be used for fruit and vegetable preservation, fish processing, etc. In the food industry, it is mainly used for disinfection of production water, sterilization of workshop air, preservation of various foods, and disinfection of production equipment. It has significant effects and is safe and reliable. At present, related products in my country have been localized and promoted in food enterprises in many places, and the application prospects are very broad.
In 2026, the National Food Safety Standard for Hygienic Specifications for the Production of Prepared Meat Products (GB31661-2025) will be fully implemented, leading to stricter quality control and compliance requirements for meat processing and a shift towards green and efficient practices in the industry. Chlorine dioxide, as an internationally recognized A1-grade safe disinfectant, possesses three core advantages in meat processing: safety and no residue, integrated bleaching and disinfection, and no damage to quality. It is a superior alternative to traditional chlorine-based disinfectants.
The expansion of the snack food market has driven the upgrading of pickled chicken feet processing technology, with the disinfection process shifting to chlorine dioxide to ensure safety and extend shelf life. Pickled chicken feet involve multiple processing steps and have a high risk of microbial contamination. Microorganisms easily proliferate during the cooling and low-temperature soaking stages, making chlorine dioxide the mainstream choice due to its suitability for these processing characteristics.
With the increasing demands for quality and safety in the food industry, the production of canned yellow peaches requires strict control over harmful microorganisms such as mold and E. coli to prevent product spoilage and can bloating, and to protect brand reputation. Chlorine dioxide, due to its high adaptability in fresh fruit processing and equipment disinfection, has become an indispensable disinfection tool in production.
The hygiene and safety of meat product production is a major concern, as microorganisms can easily grow at any stage of production. Scientific disinfection and microbial control are crucial to ensuring the safety of meat products. Chlorine dioxide disinfectants are well-suited for workshop production environments and have become an important choice for microbial control. Among them, Xiuba chlorine dioxide disinfectant, with its specialized properties, safeguards the hygiene and safety of the entire meat product production process.
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