What are disinfectants and Sanitizers
Disinfectants are distinguished from sanitizers in several ways.
Both sanitizers and disinfectants are products regulated by the Environmental Protection Agency (EPA).
The EPA establishes the rules that govern these products including theirtesting, claims, and direction for use. A disinfectant must completelyeliminate all the organisms listed on its label. These organisms are notlimited to bacteria but could include viruses and fungi. Sanitizersneed not eliminate 100% of all organisms to be effective—nor are fungi or viruses ever included in a sanitizing claim. For food contact surfaces, a sanitizer must reduce the bacterial count by 99.999%.
Most disinfectants and sanitizers are intended to by used on hard,non-porous, environmental surfaces such as walls, floors, countertops, and tables. A disinfectant can be used on food contact surfaces, such asa countertops, utensils, and glassware: however, the surfaces need to be rinsedwith uncontaminated water after being disinfected. A food contact sanitizerneeds no rinse after sanitizing a food contact surface. A food contactsanitizer is designed to function as the final rinse on food contactsurfaces such as tables, countertops, utensils, and glassware.
In its ready-to-use formula, the active ingredient concentration in a quaternary disinfectant product can range from 400 to 1000 ppm. The activeingredient concentration for a food contact sanitizer is limited to 150to 400 ppm. The difference in active ingredient concentration is theresult of the different sets of tests and rules that EPA establishes foreach type of claim. Additionally, no perfumes are allowed in foodcontact sanitizers, but perfumes are often used in disinfectants.
The directions for most disinfectants typically instruct the user toallow the disinfectant to be left on the surface for 10 minutes.Typical sanitizing directions instruct the users to leave the sanitizingsolution on the surface from anywhere from 30 seconds to 2 minutes.
Disinfectants and the Environmental Protection Agency (EPA)
In the United States, disinfectants and disinfectant cleaners must bereviewed and registered by the Environmental Protection Agency (EPA)before they can be offered for sale. EPA assigns a registration numberfor each product and that number must be clearly displayed on everycontainer of the product. Companies submitting disinfectants forregistration are required to include current efficacy data to prove thattheir product kills ALL of the microorganisms listed on the productlabel. For instance, if the product label claims to kill staphylococcusaureus, then test data must be submitted to EPA to prove that theproduct when diluted according to label directions kills thestaphylococcus aureus bacteria.
Efficacy Tests Measure the Effectiveness of Disinfectants
The tests used to measure the effectiveness of disinfectants on variouspathogenic (disease causing) organisms are called, efficacy tests. TheEPA must pre-approve all “efficacy test methods” used to measure theeffectiveness of disinfectants against specific microorganisms. The mostcommon efficacy test prescribed by EPA is the Association of OfficialAnalytical Chemist (AOAC) Use Dilution Confirmation Test. Currently, fora disinfectant cleaner to be registered by EPA as hospital strength, itmust be effective at its recommended dilution in killing targetedpathogens in the presence of 400 ppm hard water and 5% organic serum. Itmust kill 100% of the targeted test organisms.
What are the Differences Between Disinfectants and Disinfectant Cleaners?
Disinfectants require the removal of soils from a surface before theyare effective. Disinfectant cleaners combine the cleaner anddisinfectant into a “one-step” process. A disinfectant-cleaner isdiluted and then used to remove soils and kill germs all in oneapplication. One step disinfectant-cleaners save labor time and money.Simply stated, disinfectants “disinfect” and disinfectant-cleaners “disinfect and clean.” If you are uncertain if your product is adisinfectant or disinfectant-cleaner, read the product label carefully.If the label does not mention “cleans and disinfects,” then it isprobably a disinfectant or sanitizer and not a one-stepdisinfectant-cleaner.
Chlorine Bleach Solutions Are Excellent Disinfectants, But Poor Cleaners
Household and institutional chlorine bleaches contain 5.25% activesodium hypochlorite when they are manufactured. The remaining 94.75% isprimarily water. Chlorinated compounds such as sodium hypochlorite whendiluted in water form hypochlorous acid. This acid is extremelyeffective against many types of microorganisms including bacteria, fungi, and viruses. For instance, the product label for Clorox householdbleach claims it is effective against staphylococcus and streptococcusbacteria, Influenza A and B viruses, and athletes foot fungus. However,chlorine bleach products require that the surfaces be cleaned prior totheir use. This means doubling the time that it takes to clean anddisinfect a soiled surface.
Disadvantages of Using Chlorine Bleach
Many institutions do not commonly use chlorine bleach products because they:
1. Lack detergency
2. react with other chemicals to create toxic gases
3. emit unpleasant odors
4. attack hard surfaces
5. discolor fibers and colored surfaces
6. damage floor finishes
7. lose their strength rapidly
Quaternary Ammonium Chlorides or “quats“,as they are commonlyknown, are based upon the active ingredient benzalkonium chloride. Thesequaternary salt compounds can be formulated with a variety ofingredients to provide a safe and effective neutral pH,disinfectant-cleaner without damaging floor finishes or sensitive floorsurfaces. In addition, quats are an economical and extremely effective odorcontrol agents when used accordingly with label directions.
Quats are effective in destroying a broad spectrum of harmfulmicroorganisms. They are effective in killing the followingmicroorganisms while cleaning the surfaces upon which they reside – allin one simple step.
1. Gram negative and gram positive bacteria like salmonella typhi,staphylococcus aureus, streptococcus epidermidis, and pseudomonasaeruginosa.
2. Viruses like HIV-1, Herpes simplex 1 and 2.
3. Antibiotic resistant strains of bacteria including methicillin resistant staphylococcus aureus (MRSA).
4. and fungi like trichophyton interdigitale (athlete’s foot).
Ten Questions to Answer Before Selecting a Disinfectant-Cleaner
1. Does the product have an EPA Registration Number?
2. What is the active ingredients? (Quats, Phenolics, Chlorine Bleach, Iodine)
3. Is it safe for daily use by housekeepers and custodians?
4. Will it damage the surfaces cleaned?
5. What germs does it kill?
6. What is the dilution ratio of the product?
7. Is it a “one-step” disinfectant-cleaner or a disinfectant?
8. Is it effective in hard water?
9. Is it effective in the presence of organic soil?
10. What is the end-use cost of the product?