Cleaning, Sanitizing, and

Disinfecting
Science and Facts
Product Differentiation
Antimicrobial Technologies

MS. VANESSA S. DE GUZMAN 1

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Definition:
• Clean, sanitize, and disinfect are often used in overlapping contexts.
• “Cleaning" refers to scrubbing with soap and water;
• “Sanitizing” means to reduce microorganisms of public health importance to levels
considered safe, based on established parameters, without adversely affecting either the
quality of the product or its safety.
• “Disinfecting” means to destroy or irreversibly inactivate specified infectious fungi and
bacteria, but not necessarily the spores, on hard surfaces.

MS. VANESSA S. DE GUZMAN 2

 CLEANING
• Cleaning is a process which will
remove soil and prevent
accumulation of food residues which
may decompose or support the
growth of disease-causing organisms
or the production of toxins.

MS. VANESSA S. DE GUZMAN 3

This Photo by Unknown Author is licensed under CC BY-SA
Five basic types of cleaning compounds and
their major functions:

• 1. Basic Alkalis - Soften the water (by precipitation of the hardness ions), and saponify fats (the chemical reaction
between an alkali and a fat in which soap is produced). Examples: Sodium hydroxide, Potassium Hydroxide, Ammonia
• 2. Complex Phosphates - Emulsify fats and oils, disperse and suspend oils, peptize proteins, soften water by
sequestering, and provide rinsability characteristics without being corrosive. Example: Sodium tripolyphosphate
(STPP) for detergents and laundry uses.
• 3 Surfactant - (Wetting Agents) Emulsify fats, disperse fats, provide wetting properties, form suds, and provide
rinsability characteristics without being corrosive. Example: Sodium stearate which is found in soap.
• 4. Chelating - (Organic compounds) Soften the water by sequestering, prevent mineral deposits, and peptize proteins
without being corrosive. Example: EDTA (ethylenediamine tetra acetic acid)
• 5. Acids - Good at mineral deposit control; and soften the water. Examples: Muriatic Acid, Acetic Acid (vinegar), Citric
Acid (Lemon Juice)

MS. VANESSA S. DE GUZMAN 4

When considering a good cleaner the
following properties should be considered:

• 1. Quick and complete solubility.

• 2. Good wetting or penetrating action.
• 3. Dissolving action of food solids.
• 4. Emulsifying action on fat.
• 5. Deflocculating, dispersing, or suspending action.

MS. VANESSA S. DE GUZMAN 5

When considering a good cleaner the
following properties should be considered:

• 6. Good rinsing properties.

• 7. Complete water softening power.
• 8. Noncorrosive on metal surfaces.
• 9. Germicidal action.
• 10. Economical to use.

MS. VANESSA S. DE GUZMAN 6

SANITIZING

• The primary reason for the application of

effective sanitizing procedures is to destroy
those disease organisms which may be present
on equipment or utensils after cleaning, and thus
prevent the transfer of such organisms to the
ultimate consumer.
• Sanitizing procedures may prevent spoilage of
foods or prevent the interference of
microorganisms in various industrial processes
which depend on pure cultures.

This Photo by Unknown Author is licensed under CC BY

MS. VANESSA S. DE GUZMAN 7

 Two generally accepted methods of
providing for the final sanitization of a
utensil after effective removal of soil,
heat and chemical.

MS. VANESSA S. DE GUZMAN 8

1. Heat

• A. Hot water - an effective, non-selective sanitization method for food contact surfaces;
however, spores may remain alive even after an hour of boiling temperatures.
• B. Steam is an excellent agent for treating food equipment. Treatment on heavily
contaminated surfaces may cake on the organic residues and prevent lethal heat to
penetrate to the microorganism.

MS. VANESSA S. DE GUZMAN 9

2. Chemical

• There are a wide variety of known chemicals whose properties destroy or inhibit the
growth of microorganisms.
• Many of these chemicals, however, are not suitable for use on food-contact surfaces
because they may corrode, stain or leave a film on the surface. Others may be highly toxic
or too expensive for practical use.

MS. VANESSA S. DE GUZMAN 10

When looking for an approved sanitizer the
label must include:

• 1. Environmental Protection Agency (EPA) registration number.

• 2. States that the product may be used on food contact surfaces.
• 3. Does not require a potable water rinse.
• 4. States that the product will sanitize. If a product is a detergent/sanitizer, it must also
make the claim to clean.

MS. VANESSA S. DE GUZMAN 11

The most used chemical sanitizers for food
contact are:
1. Chlorine and its compounds combine indiscriminately with all protein and protoplasm. The mode
of bactericidal action is thought to be the reaction of chlorine with certain oxidizable groups in vital
enzyme systems.

2. Iodophors are soluble complexes of iodine combined usually with non-ionic surface-active agents,
loosely bound.

3. Quaternary Ammonium Compounds are compounds that are synthetic surface - action agents.
The most common ones are the cationic detergents which are poor detergents but excellent
germicides. In these compounds, the organic radical is the cation and the anion is usually chlorine.

MS. VANESSA S. DE GUZMAN 12

Factors affecting the action of chemical
sanitizers:
• 1. Contact of the sanitizer - in order for a chemical to react with
microorganisms, it must achieve intimate contact. (Contact Time)
• 2. Selectivity of the sanitizer - certain sanitizers are non-selective in their ability
to destroy a wide variety of microorganisms while others demonstrate a degree
of selectivity. Chlorine is relatively non-selective; however both iodophors and
quaternary compounds have a selectivity which may limit their application.

• 3. Concentration of the sanitizer - in general, the more concentrated a sanitizer,

the more rapid and certain its actions. Increases in concentration are usually
related to exponential increases in effectiveness until a certain point when it
accomplishes less noticeable effectiveness.

MS. VANESSA S. DE GUZMAN 13

Factors affecting the action of chemical
sanitizers:
• 4. Temperature of solution - all common sanitizers increase in activity as the solution temperature
increases. This is partly based on the principle that chemical reaction in general are speeded up by
raising the temperature. However, a higher temperature also generally lowers surface tension,
increases pH, decreases viscosity and effects other changes which may enhance its germicidal action.
• 5. pH of solution - the pH of the solution exerts a very pronounced influence on most sanitizers.
Quaternary compounds present a varied reaction to pH depending on the type of organisms being
destroyed. Chlorine and iodophor generally decrease in effectiveness with an increase in pH.
• 6. Time of exposure - sufficient time must be allowed for whatever chemical reactions that occur to
destroy the microorganism. The required time will not only depend on the preceding factors, but on
microorganism populations and the populations of cells having varied susceptibility to the sanitizer due
to cell age, spore formation and other physiological factors of the microorganisms.

MS. VANESSA S. DE GUZMAN 14

DISINFECTING

• Uses chemicals to destroy germs not

visible to the naked eye rather than
simply reducing them.
• The procedure may not necessarily clean
a dirty surface, but by disinfecting it, you
reduce the risk of infection.

This Photo by Unknown Author is licensed under CC BY-SA

MS. VANESSA S. DE GUZMAN 15

 ANTIMICROBIAL TECHNOLOGIES (Use for COVID-19)
PARAMETERS CHLORINE QUATS Hydrogen Peroxide Ultraviolet light
(Quaternary Ammonium
Type Chemical Chemical Chemical Physical
US EPA List N (COVID- Yes Yes Yes No
19 Disinfectants
Shelf-life 3 months 24 months 24 months Depends of life of
mercury bulb
Corrosiveness to Yes No No -
metals
Organic material Easily deactivated Stable Stable -
tolerance
Detergency None Yes Yes for formulated Surface needs
products cleaning
Odor Strong Mild Mild -
Toxicity/Health Toxic (DOF 5000ppm) No PPE No PPE Health Hazard (WHO)
Availability Commercial Supplier Supplier supplier
MS. VANESSA S. DE GUZMAN 16
DISINFECTANT APPLICATION METHODS

MS. VANESSA S. DE GUZMAN 17

References:
• https://www.merriam-webster.com/words-at-play/clean-vs-sanitize-vs-disinfect-usage
• https://saniprofessional.com/clean-sanitize-disinfect-infographic/
• https://ecolab.com
• “2001 Food Code” Food and Drug Administration
• https://www.epa.gov/pesticide-registration/list-n-disinfectants-use-against-sars-cov-2-covid-19

MS. VANESSA S. DE GUZMAN 18