Food

Chlorine dioxide disinfection is odorless, harmless to the human body, and has low irritation and corrosiveness. It can reduce efficacy loss, save costs, and improve the production environment. It uses oxidation to destroy bacteria, making it less likely for bacteria to develop drug resistance. It has excellent bactericidal effect, and can be used flexibly at different concentrations. It can replace traditional disinfectants such as formaldehyde, carbolic acid, and benzalkonium chloride. It is suitable for the microbial fermentation industry and has both good economic and social benefits.

Stable chlorine dioxide is highly effective in sterilization, leaves no residue, and has a wide range of applications. It has been approved by many countries for food disinfection and preservation. In 1996, my country included it in the GB-2760 standard as a food preservative and processing aid. It can be used for fruit and vegetable preservation, fish processing, etc. In the food industry, it is mainly used for disinfection of production water, sterilization of workshop air, preservation of various foods, and disinfection of production equipment. It has significant effects and is safe and reliable. At present, related products in my country have been localized and promoted in food enterprises in many places, and the application prospects are very broad.

In 2026, the National Food Safety Standard for Hygienic Specifications for the Production of Prepared Meat Products (GB31661-2025) will be fully implemented, leading to stricter quality control and compliance requirements for meat processing and a shift towards green and efficient practices in the industry. Chlorine dioxide, as an internationally recognized A1-grade safe disinfectant, possesses three core advantages in meat processing: safety and no residue, integrated bleaching and disinfection, and no damage to quality. It is a superior alternative to traditional chlorine-based disinfectants.

The expansion of the snack food market has driven the upgrading of pickled chicken feet processing technology, with the disinfection process shifting to chlorine dioxide to ensure safety and extend shelf life. Pickled chicken feet involve multiple processing steps and have a high risk of microbial contamination. Microorganisms easily proliferate during the cooling and low-temperature soaking stages, making chlorine dioxide the mainstream choice due to its suitability for these processing characteristics.

With the increasing demands for quality and safety in the food industry, the production of canned yellow peaches requires strict control over harmful microorganisms such as mold and E. coli to prevent product spoilage and can bloating, and to protect brand reputation. Chlorine dioxide, due to its high adaptability in fresh fruit processing and equipment disinfection, has become an indispensable disinfection tool in production.

The hygiene and safety of meat product production is a major concern, as microorganisms can easily grow at any stage of production. Scientific disinfection and microbial control are crucial to ensuring the safety of meat products. Chlorine dioxide disinfectants are well-suited for workshop production environments and have become an important choice for microbial control. Among them, Xiuba chlorine dioxide disinfectant, with its specialized properties, safeguards the hygiene and safety of the entire meat product production process.

At three o'clock in the morning, workers at a food factory in the Midwest of the United States were still manually dismantling pipes and moving equipment, and the noise of high-pressure water guns cut through the night sky - this is the norm in traditional food factories.

As temperatures rise, American food processing plants are facing a severe challenge - mold contamination. These microorganisms with a diameter of less than 1 mm can contaminate 10 square feet of equipment surface (about 0.9㎡) within 24 hours, and some molds can even produce carcinogens such as aflatoxin.

Hey, everyone! Have you ever wondered how those delicious salted duck eggs in supermarkets can be so salty and fragrant while ensuring safety? The answer lies in an often overlooked but super important link - disinfection! Today we will talk about the "invisible guard" in food processing plants - chlorine dioxide disinfectant .

Hey, fellow food lovers and life explorers! When we enjoy those mouth-watering pickles in the supermarket, have you ever thought about how they can stay on the shelves safely for a long time while maintaining their deliciousness? The answer lies in an often overlooked but crucial link - disinfection! Today, let's talk about the "invisible guard" in the food processing factory that silently protects the safety of our dining tables - chlorine dioxide disinfectant .