Sanitising vs Disinfecting

Understanding the differences between sanitising and disinfecting is crucial for effective cleaning and maintaining a healthy environment. While both processes aim to reduce the presence of harmful microorganisms, they differ in their methods, goals, and the extent to which they reduce germs.

Definitions

Sanitising:

  • Purpose: To reduce the number of germs on surfaces or objects to a safe level, as determined by public health standards or requirements.
  • Effectiveness: Kills a significant percentage of bacteria (usually 99.9%) on surfaces, but may not eliminate all viruses and fungi.
  • Typical Use: Applied to surfaces that come into contact with food or are frequently touched, such as kitchen countertops, dining tables, and children’s toys.

Disinfecting:

  • Purpose: To kill a higher number of germs on surfaces or objects, including bacteria, viruses, and fungi.
  • Effectiveness: Kills nearly 100% of pathogens on hard, non-porous surfaces, as defined by the EPA.
  • Typical Use: Applied to areas with a high risk of pathogen transmission, such as bathrooms, medical facilities, and areas exposed to bodily fluids.

Methods and Products

Sanitising Methods:

  1. Chemical Sanitisers:
    • Examples: Chlorine-based solutions, quaternary ammonium compounds (quats), and iodine solutions.
    • Application: Typically sprayed on surfaces and left for a specified contact time before wiping off.
  2. Heat Sanitisation:
    • Examples: Using hot water or steam.
    • Application: Common in dishwashing and certain industrial processes.
  3. Alcohol-Based Sanitisers:
    • Examples: Solutions containing 60-95% alcohol.
    • Application: Often used for hand sanitizing and some surface applications.

Disinfecting Methods:

  1. Chemical Disinfectants:
    • Examples: Bleach (sodium hypochlorite), hydrogen peroxide, phenolic compounds, and alcohol-based solutions.
    • Application: Applied to surfaces and left for a specified contact time (often 10 minutes) to ensure effectiveness before wiping or rinsing.
  2. UV-C Light Disinfection:
    • Examples: Ultraviolet-C light devices.
    • Application: Used to disinfect air, water, and surfaces, particularly in healthcare settings.
  3. Electrostatic Spraying:
    • Examples: Devices that apply a positive charge to disinfectant solutions.
    • Application: Allows the disinfectant to wrap around surfaces for thorough coverage.

Applications

Sanitising:

  • Food Preparation Areas: Kitchen counters, cutting boards, and utensils.
  • High-Touch Surfaces: Door handles, light switches, and remote controls.
  • Children’s Items: Toys, play mats, and high chairs.
  • General Living Areas: Table tops, desks, and other surfaces that need to be kept at a safe level of cleanliness.

Disinfecting:

  • Bathrooms: Toilets, sinks, and showers.
  • Medical Facilities: Exam tables, surgical tools, and patient rooms.
  • High-Risk Areas: Places exposed to bodily fluids or used by multiple people, such as gyms and public transportation.
  • Epidemic or Outbreak Situations: Areas that require thorough eradication of pathogens, such as during flu season or in the event of an infectious disease outbreak.

Best Practices

Sanitizing Best Practices:

  1. Read Labels: Ensure the product used is appropriate for the surface and purpose.
  2. Correct Dilution: Follow the manufacturer’s instructions for diluting the sanitiser.
  3. Contact Time: Allow the sanitiser to remain on the surface for the recommended time to be effective.
  4. Rinsing: Some sanitisers, especially those used in food preparation areas, may require rinsing with clean water after application.

Disinfecting Best Practices:

  1. Surface Preparation: Clean the surface with soap and water before applying a disinfectant.
  2. Use EPA-Registered Disinfectants: Choose disinfectants that are EPA-registered and effective against the specific pathogens you aim to eliminate.
  3. Adequate Ventilation: Ensure good ventilation when using chemical disinfectants to avoid inhaling fumes.
  4. Follow Instructions: Adhere to the product’s instructions regarding application and contact time to ensure maximum effectiveness.
  5. Personal Protective Equipment (PPE): Wear gloves and, if necessary, masks or goggles to protect yourself from harsh chemicals.
  6. Regular Application: Disinfect frequently touched surfaces regularly, especially in high-risk environments.

Conclusion

Both sanitising and disinfecting play critical roles in maintaining a clean and healthy environment. Sanitising is suitable for reducing the number of bacteria to safe levels on food-contact surfaces and high-touch areas, while disinfecting is necessary for killing a broader spectrum of pathogens on surfaces in high-risk areas. By understanding and applying the appropriate methods and best practices for each process, Housekeeping 247 Ltd. ensures the highest standards of cleanliness and hygiene for our clients.