Food

For air showers and pass-through buffer channels in clean and non-clean areas of food factories, different disinfection standards are set for the two areas. The frequency of chlorine dioxide disinfection is set according to the channel type, and disinfection methods are matched with those suitable for the structural materials. Combined with dynamic adjustments based on microbial monitoring, and supplemented by two-way control of personnel and materials, independent recording, and special training, differentiated disinfection prevents cross-contamination, improves the utilization rate of disinfection resources, and ensures food production safety.

Freshly cut fruits and vegetables are prone to browning and bacterial growth during processing. Traditional sodium hypochlorite disinfection leaves chlorate residues, unpleasant odors, and can easily cause secondary contamination. Using chlorine dioxide to treat the water source, cut surfaces, and workshop environment in three stages not only inhibits browning and kills microorganisms but also allows for water recycling and reduces material costs. Food-grade chlorine dioxide is compliant and safe, stabilizes finished product quality, and eliminates various risks associated with traditional disinfection methods.

Biofilms that are difficult to clean can easily form in the gaps of food processing workshops. Chlorine dioxide has strong penetrating power and can disinfect them, but its effectiveness is affected by the material, the thickness of the biofilm, and the oil stains on the threads. It is necessary to clean first, extend the action time of the agent, combine physical cleaning, and disassemble and clean the threads in order to eradicate the microbial threat.

Chlorine dioxide spraying in food storage tanks is prone to disinfection failure and raw material contamination due to droplet imbalance. Pressure regulation, pulse spraying, and particle size detection can precisely control the spray. Xiuba food-grade chlorine dioxide can eradicate biofilm inside the tank. The brand has been deeply involved in disinfection for nearly 30 years and offers a complete set of technical solutions.

High temperature treatment of food factory water alone cannot eliminate secondary pollution. Combined with chlorine dioxide disinfection, it can effectively inhibit bacteria and stabilize water quality, meeting food safety standards. This double disinfection and sterilization scheme can also reduce the loss of product scrap and optimize the production and operation costs of the factory.

The microorganism in the water source is the main culprit for Liangpi to become sour and sticky. Chlorine dioxide can effectively inhibit bacteria and keep fresh, which is superior to traditional disinfection products. Controlling the water quality and standardizing the use of chlorine dioxide can stabilize the quality of Liangpi and reduce production losses.

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.