{"id":29968,"date":"2023-11-10T14:49:20","date_gmt":"2023-11-10T06:49:20","guid":{"rendered":"https:\/\/orapiasia.com\/?p=29968"},"modified":"2024-05-16T12:48:56","modified_gmt":"2024-05-16T04:48:56","slug":"what-is-the-difference-between-sanitising-and-disinfecting-the-science-behind-sanitising","status":"publish","type":"post","link":"https:\/\/orapiasia.com\/zh\/what-is-the-difference-between-sanitising-and-disinfecting-the-science-behind-sanitising\/","title":{"rendered":"What Is the Difference Between Sanitising and Disinfecting: The Science Behind Sanitising"},"content":{"rendered":"
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In the battle against germs and contaminants, our first line of defence is often the simplest: cleaning. But when it comes to ensuring the safety and cleanliness of our environments, the terms “cleaning,” “sanitising,” and “disinfecting” are frequently used interchangeably, causing confusion about their true purposes and effectiveness. So, to answer the question ‘What is the difference between sanitising and disinfecting?’, you must first understand the distinctions among these processes: cleaning, the initial step in the hygiene hierarchy, rids surfaces of dirt and organic matter using soap or detergents. Sanitising follows, using chemicals to eliminate bacteria, while disinfecting goes a step further by not only vanquishing bacteria but also targeting viruses. In this article, we shed light on the concept of sanitising to maintain a clean and safe environment.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Also read:

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Endocrine Disruptors in Cleaning Products<\/a>
Hidden Hazards: Allergens in Cleaning Products<\/a>
Ways to Improve Indoor Air Quality With Cleaning and Hygiene<\/a>
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Effectiveness Standards\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Evaluation the effectiveness of disinfectants and sanitisers is the first measure of consideration when attempting to answer the questions ‘what is the difference between sanitising and disinfecting’. Disinfectants vary in effectiveness, even though they must meet identical acceptance standards. Some disinfectants are more efficient at lower concentrations and act more quickly, among other factors. Consequently, both concentration and contact time are crucial considerations. Nevertheless, in most food processing facilities, the primary concern lies with pathogens such as Listeria monocytogenes, Salmonella, pathogenic Escherichia coli, etc. The acceptance criteria for sanitisers remain consistent, regardless of whether they contain quaternary ammonium, chlorine, iodine, or other active ingredients. However, when faced with the task of eradicating a resident population of L. monocytogenes or E. coli, it becomes apparent that not all sanitisers perform equally.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The EPA document OCSPP 810.2300: Sanitisers for Use on Hard Surfaces<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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For non-food contact surfaces, a successful sanitising process is defined by efficacy data recommendations that demonstrate a reduction of at least 99.9 percent (a 3-log\u2081\u2080 reduction) in the number of each test microorganism over the parallel control count within 5 minutes. On the other hand, for food contact surfaces, the requirement is to evaluate the sanitising success of non-halide formulations. Acceptable results should demonstrate a reduction of greater than or equal to 99.999 percent in the number of each test microorganism within 30 seconds. It’s important to note that the test organisms differ depending on whether the test is for food contact or non-food contact surfaces. In both cases, there are at least two microorganisms, one Gram-positive and one Gram-negative<\/a><\/span>.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The EPA document OCSPP 810.2200: Disinfectants for Use on Environmental Surfaces<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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When it comes to testing the effectiveness of disinfectants, a 6-log reduction or 99.9999 percent reduction in harmful microorganisms is required within 10 minutes for both food and non-food contact surfaces. Disinfectants are typically chemical agents that target disease-causing pathogens, although they may not be effective against bacterial spores. The EPA categorises disinfectants as “limited,” “general,” or “hospital” disinfectants based on their label claims. In the food industry, a “limited” label claim indicates that only one of the two types of test organisms met the reduction criteria, while a “general” label claim suggests that both types of test organisms were reduced to meet the acceptable standards.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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What Is the Difference Between Sanitising and Disinfecting?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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The choice between sanitisation and disinfection depends on the specific target organisms and the desired level of log reduction. The EPA defines disinfection as the process used on inanimate surfaces and objects to eliminate infectious fungi and bacteria, excluding their spores, while sanitisation reduces but does not necessarily eliminate microorganisms to levels considered safe by public health standards. In food processing, equipment and production environments are typically sanitised. Some products may be labelled for both purposes, but it’s essential to check the product label or technical data sheet, as contact times and concentrations can vary. It’s also crucial to ensure that the treated surface remains wet for the specified duration, particularly in low-humidity environments where products with a 10-minute contact time may need reapplication at intervals to achieve the desired log reduction.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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