Chemical Sanitizers are designed to eliminate or reduce microbial contamination to safe levels. When used properly, they can be very effective. When it comes to cleaning in a foodservice establishment, we hear a lot about sanitizing, but not much is known about what constitutes an approved sanitizer or how they work.

In a foodservice establishment, there are three approved sanitizers, they are Chlorine, Iodine, and Quats (also referred to as Quaternary Ammonium). Each of these sanitizers work to reduce pathogens on surfaces to safe levels, and must be used properly to avoid the possibility of a chemical contamination.

All sanitizers should be used according to the manufacturers instructions but here are a few basics of each one.

Chlorine sanitizer: Works well in warm water or hot water if the water is more alkaline. Should be at a concentration of 50 – 99 ppm and must maintain contact with the area for at least 7 seconds or longer.

Iodine: Works well in a water temperature of about 68 degrees F (20 degrees C), should be at a concentration of 12.5 to 25 ppm, and must maintain contact with the area for at least 30 seconds or longer.

Quats: Works well in a water temperature of 75 degrees F, ppm is dictated by the type and manufacturer of the sanitizer, and must maintain contact with the area for at least 30 seconds or longer.

In the industry it is fairly rare to find chlorine or iodine as a sanitizer, as they are generally a bit more expensive and harder to work work. Quats are generally used by all foodservice establishments for their ease of use.

There are several factors that relate to the effectiveness of chemical sanitizers. The most critical are the sanitizers concentration, temperature of the water, contact time, and the hardness and pH of the water.

For concentration, too much sanitizer can corrode metal, cause chemical burns on hands, and will leave a residue that could result in a chemical contamination in food if the food touches the area affected. Too little sanitizer and you are basically just wiping with water.

Water temperature too hot or too cold impacts the effectiveness by increasing or decreasing the ppm of the product. Some chemicals do not work well under very hot or very cold conditions and thus break down easily.

The contact time that the sanitizer has with the surface impacts its effectiveness. Too little time in the sanitizer water makes the process useless.

Finally, it should be noted that you should avoid, at all costs, getting detergent in the sanitizing solution. When detergent comes in contact with most chemical sanitizers, the detergent deactivates the sanitizing chemicals, rendering them useless.

If you have any questions about anything that is presented in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

Tomorrows Lesson: The difference between USDA inspections and USDA grading of meat items.