AB agent, as a commonly used cleaning agent in the food processing industry, is the best choice in the food production process. However, in the use of its products, there are still many unresolved safety issues such as pungent odors and residual cleaning residue. (The commonly known food AB agent refers to agent A (acidic) for removing inorganic dirt and agent B (alkaline) for treating organic stains. The two work together to make the equipment clean as new.)

However, both play a crucial role in the equipment cleaning process of food factories. However, once there is a lack of professional cleaning equipment, problems will arise one after another, which not only affects the work experience and physical health of workers, but may also pose a potential threat to food quality.

Don't worry, today we will introduce a odor killer - chlorine dioxide liquid, which will bring a perfect solution to the odor problem in food factories.

AB agent has a strong odor, what's going on?

First, let's talk about the root cause of the strong odor of AB agent:

From a chemical composition perspective, the various components in AB agent are highly volatile. Citric acid and phosphoric acid in acidic cleaning agents evaporate freely in the air;

Sodium hydroxide and sodium carbonate in alkaline cleaning agents react with carbon dioxide in the air, releasing odorous gases that make the odor in the workshop complex and unpleasant.

When there is a lack of equipment assistance, there are problems with the dilution and dispersion of AB agent. Normally used for equipment cleaning, AB agent can be mixed with a large amount of water and evenly dispersed through spraying. Without the equipment, the AB agent was directly poured onto the surface of the object, with a high concentration and a naturally strong and pungent odor that was unbearable.

Cleaning the environment also hinders progress. Without equipment assistance, the ventilation in the workshop is often poor, and odors cannot be eliminated in a timely manner, only accumulating more and more in the workshop. Moreover, environmental factors such as temperature and humidity are difficult to control, further affecting the volatilization of AB agent, and the intensity of the odor continues to escalate. Workers working in such an environment are extremely miserable.

Chlorine dioxide liquid, how can it save the scene?

Looking at chlorine dioxide liquid again, as a rising star in the disinfection industry and the guardian of the final hygiene and disinfection process in many production processes, its reliable strength is known as the "odor killer" of the disinfection industry. From the principles of disinfection and deodorization, chlorine dioxide is a strong oxidant with an unsaturated outer layer of 19 electrons, making it highly aggressive. During disinfection, it can forcefully scavenge electrons from electron rich atomic groups in microbial cells, such as thiol containing enzymes, sulfides, chlorides, etc., which are difficult to resist. The cell structure of microorganisms is destroyed, their growth is inhibited, and they are eventually killed. When deodorizing, it can accurately oxidize and decompose odor molecules such as ammonia and hydrogen sulfide in the air, "eating" all the unpleasant odors and making the air fresh as before.

Compared with other products, chlorine dioxide liquid has significant advantages. In terms of sterilization and disinfection, it can be called an "all-around player", with great killing power against common pathogens such as Escherichia coli, Staphylococcus aureus, and mold. It can quickly reduce microbial pollution in the air and on the surface of objects, ensuring the safety of the food processing environment. The deodorizing effect is unparalleled, whether it is the chemical odor generated by AB agent or other strange odors emitted during food processing, it can easily handle them, making the workshop air no longer "hot". In terms of safety, chlorine dioxide liquid can be regarded as a green guardian. After use, the decomposition products are sodium chloride, water, and carbon dioxide, which are non-toxic and harmless. Unlike traditional chlorine disinfectants that generate harmful chlorinated organic compounds, there is no need to worry about residual hazards. The convenience of use is also worthy of praise. It can be directly diluted and used without complex equipment. For food factories without professional equipment, it is simply a savior.

Practical tutorial: How to use chlorine dioxide liquid?

Below are the specific usage methods of chlorine dioxide liquid in food factories. During air disinfection, dilute the chlorine dioxide liquid at a ratio of 1:100 and pour it into a spray. During operation, no one should be left in the workshop, and the spray should be evenly distributed, especially in areas with strong odors that require special attention. After spraying, close the doors and windows tightly, let them fully function for 30-60 minutes, and then ventilate. This way, odors and bacteria in the workshop can be effectively removed.

The surface disinfection of objects is also diluted at a ratio of 1:100. Use diluent to wipe or spray equipment, walls, floors, etc. to ensure that the surface is moist. After disinfection, there is no need to wipe, just let the solution dry naturally. It is simple and efficient, and can provide a comprehensive cleaning SPA for food processing equipment and workshop environment.

The dilution ratio for water disinfection should be adjusted according to the degree of water pollution, generally between 1:1000 and 1:5000. Adding diluent to cleaning water for cleaning equipment and tools can effectively kill microorganisms in water and ensure the safety of cleaning water. However, the water after use should be properly treated and not discharged at will to avoid environmental pollution.

Don't ignore these key points!

During the use of chlorine dioxide liquid, safety precautions must not be taken lightly. During operation, operators must wear protective gloves and masks to prevent direct skin contact and gas inhalation, and protect their own health. The used spray and container shall be cleaned in time to avoid the residual chlorine dioxide corroding the equipment.

2. In terms of storage, chlorine dioxide liquid should be stored in a cool, ventilated, and dry place, away from direct sunlight and high temperatures, and avoid flammable materials and reducing agents to prevent danger.

3. The frequency of use depends on the actual situation in the workshop. If there is a strong odor or severe microbial contamination, use once a day; If the situation isn't that bad, just once a week, adjust flexibly to ensure the best results are achieved.

So, when food factories use AB agents but do not have equipment, the odor problem is indeed troublesome, and using chlorine dioxide liquid is undoubtedly an ideal solution. It can efficiently deodorize and sterilize, ensuring the hygiene and safety of the food processing environment. I hope all food factories can try this method, say goodbye to the problem of odors, and create a fresh and safe production environment.