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In the field of food production, health and safety are always the "Sword of Damocles" hanging over our heads. Workshop disinfection, as a key link in food safety, cannot be sloppy. Chlorine dioxide (ClO₂), as the "hexagonal warrior" of food factory disinfection, can efficiently solve workshop hygiene problems through fumigation. The following is a professional operation guide to help you create a sterile production environment.
1. Why is chlorine dioxide the first choice for disinfection of food workshops?
Chlorine dioxide is a globally recognized A1-level safe disinfectant (World Health Organization WHO certification). Compared with traditional chlorine-containing disinfectants, it has significant advantages:
No carcinogens: No reaction with organic matter to produce harmful byproducts.
High sterilization efficiency: 50ppm concentration can kill 100% of hepatitis viruses, bacteriophages and bacterial spores; 0.1ppm can effectively inhibit common bacterial propagules.
Strong adaptability: Not affected by temperature and humidity, it can effectively sterilize in the pH range of 2-10.
Safe and no residue: harmless to the human body below 100ppm, and can be directly produced after disinfection.
Flexible application: supports fumigation, spraying, wiping and other methods to cover equipment, air and packaging materials.
2. Fumigation and disinfection operation guide
1. Preparation before fumigation
Closed workshop: Close doors and windows 12 hours in advance, seal gaps with tape to prevent gas leakage.
Equipment protection: Remove non-corrosive metal equipment, and wrap other equipment with PE film for protection.
Distribution planning: Set up a fumigation point every 30-60㎡, evenly distributed in the center of the workshop to ensure full coverage of gas.
2. Concentration and dosage calculation
Air disinfection: 5-8 mg/m3
Object surface: 10-15 mg/m3
Calculation formula:
Required disinfectant (g) = Space volume (m³) × Target concentration ÷ Preparation purity
Example: 100m³ workshop air disinfection (purity 8%) ≈ 625 g
3. Standardized process
Put the chlorine dioxide effervescent tablets in a corrosion-resistant container, add water to activate it, and immediately evacuate the site.
The fumigation time is ≥ 60 minutes, and personnel are prohibited from entering during this period.
After the end, ventilate for more than 2 hours, and fans can be used to accelerate ventilation.
III. Key points
Safety protection
Operators need to wear full-face protective clothing and rubber gloves.
No flammable materials are allowed within 10 meters of the configuration area.
Emergency treatment:
Spraying of the agent: Cover and neutralize with sodium carbonate.
Inhaled gas: Move to a ventilated place and breathe oxygen if necessary.
Equipment and environmental maintenance
Metal equipment such as carbon steel and copper need to be protected in advance, and stainless steel equipment should be rinsed in time after disinfection.
The residual liquid needs to be neutralized with sodium thiosulfate before discharge to avoid contaminating the pipeline.
Cost and frequency control
It is recommended to fumigate ≤ 2 times a week to avoid excessive use and accelerate equipment aging.
Although the unit price is higher than bleaching powder, high-efficiency sterilization can reduce the overall cost.
IV. Effect verification and recommendation
For mold contamination problems, it is recommended to use Xiuba chlorine dioxide disinfectant. Actual measurements show that the number of air colonies decreased by 99.95% after fumigation, and zero residue was achieved on the surface of the equipment, effectively avoiding the risk of product recall.
Scientific management + precise operation, chlorine dioxide fumigation will become a reliable choice for your workshop disinfection!
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In the field of food production, health and safety are always the "Sword of Damocles" hanging over our heads. Workshop disinfection, as a key link in food safety, cannot be sloppy. Chlorine dioxide (ClO₂), as the "hexagonal warrior" of food factory disinfection, can efficiently solve workshop hygiene problems through fumigation. The following is a professional operation guide to help you create a sterile production environment.
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