Disinfectants

After cleaning surfaces and equipment there may be a need to reduce any residual microbial loading to a safe level by use of a disinfectant. This disinfectant must be left in contact with the surface for sufficient time to be effective.

Disinfection is the destruction of micro-organisms by either chemical, thermal, or irradiation methods. It is part of the whole cleaning regime which is designed to reduce the level of microbial contamination in foods to an acceptable level; i.e. A level which does not pose any risks to health nor the safe production/processing of food, beverages and other liquids.

Sterilisation is the complete destruction of all micro-organisms leaving food or surfaces etc. free of any microbial contamination. This should not be confused with disinfection.

Disinfectants used in the food, beverage and catering are designed to have a low toxicity and taint profile combined with efficacy against the organisms of concern (generally pathogens and food spoilage).
Sanitisers are combination products designed to carry out a degree of cleaning while at the same time reducing microorganism numbers.

For a food or beverage producer to be successful, they must be able to clean and disinfect storage, preparation, production and packing areas to a high standard. If the disinfection part of a cleaning process is to be effective, it is vital that the surface to be disinfected is free of food soil or chemical residues. The presence of any of these may affect the disinfectant and prevent it from working effectively.
Effective cleaning will typically remove approx 99.9% (3log reduction) of the bacteria on a surface but there may be considerable numbers still present. The disinfection stage reduces the bacterial numbers down to an acceptable level.