Below is a list of the main food-safe sanitisers found in kitchen environments, and the unique properties that make them so effective.
Quats
Quaternary ammonium compounds – quats for short – are extremely common and costeffective chemicals that are used to combat a wide range of microorganisms. When mixed with a detergent, quats can be safely used to complete one-step cleaning and disinfection.
Hypochlorite
An extremely effective disinfectant against many types of germs and bacteria, hypochlorite – more specifically sodium hypochlorite, or
household bleach – is one of the most commonly used chemicals in kitchen settings. When used correctly, hypochlorite is a safe and cost-effective disinfectant and a mainstay of almost every kitchen cleaning kit.
It’s important to note that a hypochlorite-based disinfectant should always be used as part of a two-step cleaning and disinfection process. Hypochlorites don’t have any cleaning power, so surfaces need to be cleaned before it is applied.
Chlorine dioxide
Chlorine-based disinfectants are inexpensive, widely available and can quickly kill a wide range of microorganisms including resistant viruses.
Hydrogen peroxide
One of the newer disinfectants to make its way into kitchens, hydrogen peroxide can be used on its own as a disinfectant or combined with a surfactant to make an all-in-one cleaner and disinfectant. They also work well in cold conditions. When diluted with water to 35% strength, hydrogen peroxide is called “food grade”, partly because other potentially toxic stabilisers are not added at this dilution.
A major plus point for peroxide-based cleaners is their sustainable appeal. Because they break down into the natural elements of water and oxygen, they’re ideal for use in facilities where sustainability is a priority.
Iodophor
A combination of iodine and a carrier surfactant, iodophor is a powerful detergent that cleans and disinfects in one operation, with no rinsing
necessary. While one strong advantage of iodophor is that it is not adversely affected by hard water, it also tends to stain porous surfaces including plastic, so isn’t often used in kitchen settings.
