Keeping food processing plants clean isn’t just about appearances, it’s a core part of food safety. Using the right cleaning methods and chemistry helps create a sanitary environment and protects public health.  While it has been hundreds of years since Antoni Van Leeuwenhoek discovered microorganisms, and then found he could use vinegar to kill them, sanitation chemistry discoveries are still happening to this day.

Cleaning, Sanitizing, and Disinfecting —What’s the Difference?

Before a surface can be sanitized it needs to be cleaned. Cleaning doesn’t kill microbes, it removes soil, organic material, and bacteria using detergents and mechanical force to physically detach it from the surface so it can be washed away. When done correctly, cleaning can remove up to 98% of bacteria before sanitizing or disinfecting begins.

Once microbes are reduced through cleaning, they can be further controlled by sanitizing or disinfecting. The difference between the two is determined by the type of microbe that is being killed and how effective they are. Sanitizing chemicals kill bacteria and disinfecting chemicals kill bacteria, fungi, and viruses. Sanitizers kill 99.9% of bacteria while disinfectants must kill 99.999% of all microbes in 10 minutes or less. Disinfectants are more powerful, but both have their place in a solid sanitation program. Choosing the right chemical for the job is crucial.

Choosing the Right Solutions

 The chemistry used in sanitation programs can be classified in two categories:

• Oxidizing Agents (e.g., bleach, peracetic acid) These chemicals break down bacterial structures by oxidizing cell membranes and proteins, leading to irreversible destruction and cell death.
• Non-Oxidizing Agents (e.g., quaternary ammonium compounds, alcohols) These work differently, damaging cell membranes rather than destroying them outright, killing bacteria from the inside out.

Both types are highly effective at eliminating microbes and selecting the right chemical, or mix of chemicals, depends on many factors. To ensure a safe, compliant, and efficient processing operation, sanitation teams should focus on: Cleaning thoroughly. Using the appropriate type and amount of chemical based on microbial risks. Conducting regular audits and tests. Training staff on proper cleaning procedures, chemical application, and safety risks.

Scientists have come a long way in understanding microbes and how they are killed with chemicals. Chemical manufacturers use this information to their advantage to create effective, microbe-killing solutions. Want to upgrade up your sanitation strategy? Reach out for expert guidance!