Every year on March 15th, multiple industry insider stories are revealed. In 2024, the cold drink industry experienced a "thunderstorm", and market regulatory departments in many places found that many popular cold drinks, ice cream, and other products had serious excessive levels of Escherichia coli during random inspections.

This has a significant impact on cold drink production enterprises, which means poor hygiene control in production, transportation and other links. The involved enterprises will face high fines, some of which may reach millions. More seriously, after the 315 exposure, the company's brand image was damaged, it fell into a crisis of trust, and it was difficult to restore operating profits.

But don't worry, the top players in the field of food production disinfection have rich experience. Next, we will delve into the root causes of the problem and explore how to maintain the "coolness on the tongue" from the production end. 

1、 Excessive Escherichia coli: The full chain contamination trap behind an ice cream

Many people wonder: "How can bacteria survive when ice cream is frozen hard?" In fact, although E. coli prefers high temperatures, it does not die at low temperatures, but only "sleeps". Once the temperature fluctuates (such as melting and freezing during transportation), it will rapidly multiply. Pollution is often hidden in these links:

1. Raw materials: Potential hazard sources

Raw materials such as fresh milk may not be thoroughly sterilized and may contain Escherichia coli; Production water or contamination by fecal residues; Moisture storage of auxiliary materials can breed microorganisms.

2. Production: Bacterial breeding ground

Residual stains in the gaps of equipment such as mixing tanks form a "biofilm" that is difficult to remove; The mold disinfection is not thorough, and the moisture on the inner wall helps bacteria grow; Workshop water accumulation and mold stains can contaminate ice cream.

3. Personnel: Mobile pollution source

The worker did not wear gloves properly and brought bacteria into contact with their hands; Insufficient cleaning of work clothes has become a carrier of bacteria; Entering the workshop without strict disinfection resulted in the introduction of external bacteria.

4. Storage and transportation: cold chain vulnerability

Failure to refrigerate in a timely manner after production creates opportunities for bacterial growth; The temperature of the refrigerated truck is unstable during transportation, and bacteria proliferate wildly; The temperature fluctuation in the supermarket freezer is large, and the number of bacteria may increase exponentially. 

2、 Chlorine dioxide: the safety guardian of cold drink production

Chlorine dioxide, as an internationally recognized and efficient disinfectant, is the safety guardian of cold drink production. Its core advantages include five:

1. Strong bactericidal power and low-temperature effectiveness, with a killing rate of 99.99% against Escherichia coli, Salmonella, and other bacteria. It still has strong bactericidal power at 0-10 ℃, suitable for ice cream cold chain, and can penetrate equipment gaps to break down biofilms and cut off pollution chains.

2. It does not damage the flavor, unlike chlorine preparations, it does not react with milk protein, does not cause fruit flavored ice cream to have a "strange taste", retains its natural aroma, and is disinfected without residue. It does not require repeated rinsing, avoids secondary pollution, and ensures a pure taste.

3. Strong adaptability, able to stably function regardless of the acidity or alkalinity of the workshop water quality. Unlike sodium hypochlorite, its sterilization effect is not affected when encountering organic matter in raw materials, making it suitable for complex sanitary conditions in cold drink production.

4. Mild and non corrosive, with much lower corrosiveness to stainless steel pipes and plastic molds than traditional disinfectants, reducing equipment loss and maintenance costs. It is used for disinfecting workshop floors and walls without damaging tiles and coatings, maintaining a clean environment.

5. Easy to operate, can be made into solutions for equipment cleaning, raw material water disinfection, and can also be made into gases for workshop space sterilization, achieving "all-round and no dead corners" protection. After decomposition, only harmless sodium chloride and oxygen are produced, without carcinogens, which meets food grade safety standards.

3、 Selected disinfection products, ensuring a safe life throughout the entire cycle

How do cold drink manufacturers and consumers choose disinfectant products? Professional brand Xiuba chlorine dioxide has gained the trust of many well-known cold drink enterprises due to its comprehensive performance.

It is highly efficient in sterilization, and can quickly kill food source microorganisms at extremely low concentrations, ensuring the safety of all production processes and products; Safe and reliable, decomposed into harmless salt and water, with no residue or other issues, does not affect the flavor of cold drinks, and complies with regulations; Stable properties, fast dissolution, easy concentration control and traceability; Environmentally friendly, thoroughly decomposed, with diverse forms of use and easy operation, it can be applied to integrate CIP cleaning processes to improve efficiency.

Xiuba chlorine dioxide is produced strictly in accordance with national standards, and each batch undergoes rigorous testing to reassure consumers. Choosing it not only provides efficient disinfectants, but also injects professional, reassuring, and convenient guarantees into cold drink brands, helping enterprises win consumers' lasting trust in quality and safety.

The coolness of summer should not be disturbed by safety hazards. With the reliable solution of chlorine dioxide from the selection company, cold drink enterprises can cut off the path of E. coli contamination from the source, easily solving hygiene concerns.