Disinfectants vs Sanitisers in Food Processing
Anyone in the industry of food production knows that disinfectants and sanitisers are both essential to use in preventing the contamination of products. Not keeping work surfaces, machinery, and utensils hygienic at all times can lead to bacteria and germs reaching the goods, which may result in food poisoning or other food-related health issues. This could potentially shut down your business for good, and will definitely tarnish the name of any company, big or small.
Thus, it’s crucial to know the differences between disinfectants and sanitisers, as well as which ones are safe to use in an environment where consumables are made, packaged, and stored.
What is the Difference Between Disinfecting and Sanitising?
Although many might see the two as interchangeable terms, and think that either can be used in all circumstances, this is not the case. Disinfectants can be used to kill already present fungi or bacteria to prevent the further spread thereof. However, it doesn’t mean that disinfecting makes work surfaces safe to produce consumables on, as it doesn’t remove spores from the area.
On the other hand, sanitisers are used to create a cleaner work surface for food processing, which doesn’t alter the state of the goods to lose taste or safety for consumption. It does this through reducing microorganisms.
Both types of chemicals can be useful in food processing, if used correctly.
Does the Method of Application Affect the Integrity of the Chemicals?
Many believe simply spraying a disinfectant or sanitiser instantly destroys all germs and microorganisms. However, this is a dangerous misconception, as it will not make your surface or area hygienic enough to prepare edible goods on if not left to sit for the correct amount of time.
Not every chemical works the same. Thus, each bottle of disinfectant or sanitiser should be taken as their own, and the instructions should be read prior to use. Neglecting to read the user manual for your specific chemicals poses the risk of potential lawsuits over food-borne illnesses contracted from your food products.
Vital points to look for are the time it needs to be left on a surface, how it reacts to other chemicals, whether it needs to be diluted, and what happens if consumed by accident.
To know whether or not the disinfectants or sanitisers are on-par with food health and safety regulations, check the percentage of contamination reduction achieved within a set amount of time, which should also be stated on the packaging or mentioned in the user-manual.
Does it Matter Where You Buy Disinfectants or Sanitiser?
Counterfeit and fake products are an issue all over the world. It means that one should always be wary of making a purchase of chemicals or other products from an unknown seller. This is especially true for business purposes and those operating in the food-processing sector.
When buying a chemical, make sure that the container it comes in doesn’t have a broken seal, spelling errors, or an expired date that could potentially indicate that it’s not manufactured according to safety standard requirements.
Moreover, purchase from a supplier with years of experience in selling food-safe cleaning products, such as Pescatech.
Get more information on which disinfectants to use, depending on the task you wish to accomplish, which types we stock, and prices thereof by sending a message online today.
