Food

When using chlorine dioxide for disinfection in food production, the disinfectant concentration is a critical control point in the HACCP system. Test strips are convenient to use but have a relatively large margin of error; portable testing instruments offer higher accuracy but require regular calibration and maintenance. Enterprises can adopt a three-tiered monitoring solution: primarily online sensors, supplemented by portable instrument inspection and calibration, and emergency verification using test strips. This enables continuous monitoring, data retention and traceability, ensuring both disinfection effectiveness and food safety.

Chlorine dioxide fumigation can achieve thorough disinfection of food factory workshops, but it can easily produce residual odors that contaminate products. After 2-4 hours of disinfection, residual gases can be eliminated with the help of negative pressure exhaust, three-stage ventilation, neutralizing agents, and activated carbon. Raw material packaging should be removed or sealed in advance, easily absorbent parts should be protected, residues should be tested after disinfection, and sufficient ventilation should be ensured before production to guarantee food safety.

Microorganisms detected after disinfection in food factories often indicate secondary contamination. Do not blindly change disinfectants. Instead, identify the problem through three steps: on-site sampling and investigation, microbial tracing, and verification of the disinfection process. Then, classify and rectify the issues. Disinfection of workshops requires a combination of products, solutions, and services.

In 2022, a food factory in North China faced a downturn in offline channels and transformed its business by selling crispy pork powder on Douyin (TikTok). Within 18 months, it achieved monthly sales of 6 million yuan. Initially, the factory suffered losses from live-streaming sales, but managed to increase sales volume by supporting small and medium-sized influencers. It reversed the losses by reducing costs through various means and promoting high-margin packages. Optimizing shipping and after-sales service stabilized store traffic. Subsequently, it cultivated private domain traffic, expanded across multiple platforms, and even revitalized its offline channels. Traditional factories need to balance production and online operations to survive in the market.

A large-scale recall of frozen food products in the US due to glass shards contaminated the food was highlighted. Physical foreign objects can carry microorganisms, cause temperature fluctuations on production lines, and create unsanitary areas in equipment, making frozen products susceptible to Listeria growth. Chlorine dioxide can achieve comprehensive disinfection of workshops, equipment, water, and tools, eliminating the risk of secondary contamination. Companies need to simultaneously conduct equipment inspections and standardized disinfection. Xiuba can provide complete disinfection solutions for the food industry.

AI is profoundly reshaping the food industry. Domestic and foreign food companies are implementing five major applications: intelligent production, AI quality inspection, formula development, supply chain prediction, and low-carbon production, to achieve cost reduction and quality improvement. In the future, the industry will move towards data assetization, full-chain collaboration, and the widespread application of AI technology in small and medium-sized factories.

Mold easily grows in food factories during spring and summer, contaminating products and even producing carcinogenic toxins. This solution provides a complete practical guide to mold prevention in workshops, covering seven dimensions: environmental control, chemical and physical disinfection, equipment and raw materials, personnel management, and intelligent monitoring.

Biofilm growth in beverage and brewery pipelines can pose food safety risks. This article introduces the four-step CIP cleaning process, the advantages and disadvantages of various disinfectants, key points to avoid cleaning pitfalls, and recommends efficient disinfection solutions.

Chlorine dioxide is suitable for air and surface disinfection in food processing workshops. It has broad-spectrum and high-efficiency characteristics, but the concentration, time, ventilation and personnel protection must be strictly controlled, and the operation must be carried out in accordance with the instructions.

Disinfection in fruit and vegetable processing suffers from drawbacks such as the production of harmful byproducts, damage to nutritional value, and incomplete sterilization by traditional disinfectants. Chlorine dioxide, on the other hand, produces no toxic byproducts, is safe for use at low concentrations, and can also protect color and lock in nutrients. Xiuba food-grade chlorine dioxide boasts an activation rate exceeding 95%, a complete product range, and comprehensive certifications. With years of industry experience, Xiuba can provide complete solutions for cleaning and disinfecting food and fruits and vegetables.