Andrew M. Cuomo, Governor | Richard A. Ball, Commissioner

Advantages and Disadvantages of Certain Sanitizers




  • Effective against a broad spectrum of microorganisms
  • Corrosive to stainless steel and other metals, if misused
  • Effective against spores and bacterial phages
  • May oxidize lipids
  • Easy to use
  • May discolor products
  • Least expensive
  • Effectiveness diminished by organic matter
  • Not affected by water hardness
  • May irritate skin
  • Concentration easily measured by convenient field test
  • May affect the flavor and odor of food
  • Hazardous at high temperatures or under acid conditions

  • Non-corrosive
  • May affect the flavor and odor of food
  • Easy to use
  • Forms purple colored stains with starch
  • Non irritating
  • Moderately expensive
  • Effective against a broad spectrum of microorganisms, both spore and non-spore forming
  • Should not be used at temperatures above 122°F (50°C)
  • Narrow effective pH range (2.5 to 3.5)
  • Not affected by water hardness
  • Less effective than chlorine in killing bacterial spores

  • Non-corrosive
  • Non-irritating
  • Not effective against coliforms and gram negative bacteria
  • Leaves no flavor or odor
  • Forms films on surface
  • Effective over a wide pH range (6 to 10)
  • May enhance the growth of Pseudomonas spp.
  • Effective against most microorganisms, especially gram positive slime formers and molds
  • Expensive
  • Moderately toxic
  • Effective at high temperatures
  • Stable in the presence of organic matter


  • Non-corrosive
  • Leaves no residue
  • Antimicrobial effect depends on temperature and exposure time
  • Not effective against some spores
  • Mineral deposits on equipment, if water is hard
  • Higher energy costs