Application of chlorine dioxide in salted duck eggs

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.