2 replies to this topic

[FS Pro]

How would one define difference between sanitizers and disinfectants? Why sanitizers are bit expensive than disinfectant?

 

[Scampi]

Sanitizing is meant to reduce, not kill, the occurrence and growth of bacteria, viruses and fungi. Disinfecting a surface will “kill” the microscopic organisms as claimed on the label of a particular product. ... The minimum level of effectiveness in a modern-day disinfectant is 100 percent kill of 6 log10 of an organism.

 

So to sanitize food contact surfaces essentially is to reduce the number to an acceptable level and prevent growth, to disinfect is to destroy 100% of the organisms

Generally speaking only high care high risk operations would be trying to disinfect, the rest of us are trying to sanitize

 

Hope that helps......and costing should be the other way around.........what are you using?

[Charles.C]

How would one define difference between sanitizers and disinfectants? Why sanitizers are bit expensive than disinfectant?

 

Google has a variety of direct answers.

 

These are geographically/activity/commercially sensitive terminologies.

 

IMEX the interpretation can vary depending on aspects like where you are, what you are doing and the supplier of the chemical.

 

Can try this -

 

https://www.foodsafe...-of-prevention/