The terms sanitizer (or antiseptic) and disinfectant are often used interchangeably. While sanitizers can often disinfect, there are some technical and important differences between these two classes of products.
A sanitizer is defined as a product that will destroy 99.99% of the germs on a surface in 30 seconds or less. This class of products are normally used in food service areas where surfaces (like cleaning a glass at a bar or a toy that child might put in its mouth) need to be cleaned quickly as effectively so that the next person to touch that surface won’t pick up any germs.
A disinfectant is a product that is designed to kill all organisms on a surface in 10 minutes. This is necessary in areas like a hospital where ALL germs need to be removed. Disinfectants are strictly regulated by the EPA for the specific formulation, labeling, and usage.
Both sanitizers and disinfectants are a sub-class of cleaners. By definition, a cleaner is a product that removes visible dirt and debris. Sanitizers and disinfectants remove the invisible germs on a surface.
Let’s make a more detailed comparison of sanitizer vs disinfectant.
Purpose of Sanitizer Vs Disinfectant
Sanitizers: They curb the spread of bacteria, reducing down their numbers to levels that health authorities deem safe. They find use in kitchens, bustling dining areas, or food processing hubs where cleanliness is crucial. Sanitizers bring the numbers down to avoid contamination but they do not destroy every last microbe.
Disinfectants: With disinfectants, you can overcome almost any harmful microorganism head-on, whether it’s bacteria, viruses, or fungi. They’re designed to eliminate anything hiding on solid surfaces. Ideal for areas where you can’t compromise on hygiene, such as medical facilities, restrooms, or research labs.
Applications of Sanitizer and Disinfectants
Sanitizers: In food-related areas, sanitizers uphold safety standards without leaving behind any toxic trails. You’ll often find them near kitchen counters, cutting boards, or food contact equipment.
Disinfectants: They are more at home in healthcare settings, public restrooms, or wherever surfaces see a lot of hands touch them (doorknobs, light switches, etc.). Some are too harsh for food contact surfaces if not rinsed off afterward, so they’re best left for the areas that need extra disinfecting force.
Contact Time: Sanitizer vs Disinfectant
Sanitizers: They usually work quickly, needing just 30 seconds to a few minutes to cut down bacteria to safe levels. This rapid action suits high-traffic spaces where things need to stay clean.
Disinfectants: Disinfectants, however, sometimes demand a little patience. They may require up to 10 minutes of contact time to get the job done. The surface has to stay wet for the chemicals to work their pathogen-killing formula. For maximum impact, follow the directions on the label.
Chemical Composition of Sanitizers and Disinfectants
Sanitizers: They usually have lesser concentrations of active ingredients. Their ingredients mostly are alcohol (60-70%), quaternary ammonium compounds, or chlorine compounds. They are safe enough to be used on surfaces. Besides, they will not leave any residue behind.
Disinfectants: They have a greater level of active ingredients in them (sodium hypochlorite (bleach), hydrogen peroxide, or powerful phenolic compounds). This potency makes them effective on a wider spectrum of pathogens, providing stronger germ-killing.
Usage Guidelines
Sanitizers: They can be trusted for regular use in food-contact areas. Most importantly, they generally don’t leave any harmful residues behind. In most cases, rinsing isn’t necessary unless the product label mentions so, or you are using them in food processing facilities.
Disinfectants: They should never be used on surfaces that touch food without a thorough rinse afterward. Some substances might even corrode certain materials or leave unsightly stains behind, so caution is advised.
Regulatory Standards: Sanitizer vs Disinfectant
Sanitizers: They have to meet strict criteria set by organizations like the FDA or EPA. These standards specify how much bacteria needs to be reduced for the sanitizer to earn its title.
Disinfectants: On the other hand, disinfectants undergo registration with the EPA in the U.S. or similar authorities worldwide. They’re rigorously tested against particular pathogens, and their labels spell out which harmful microbes they target and the necessary contact time. Remember these differences when choosing the ideal cleaning solution.
Keep these factors in mind when selecting the right cleaning agent. Choose wisely and scrub on!
Maintain clean and secure spaces with Kramer Industries‘ high-quality sanitizers and disinfectants. If you’re dealing with regular cleaning tasks or require strong germ-fighting products, we have the answers to assist you in keeping a better environment. Start shopping now and begin the journey to a cleaner, safer environment!