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

Advantages and Disadvantages of Certain Sanitizers

  • Efficacy affected by organic material.

    • ADVANTAGES

    DISADVANTAGES

    HYPOCHLORITES

  • 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

    • IODOPHORES

  • 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

    • QUATERNARY AMMONIUM COMPOUNDS (QUATS)

  • 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
    		•  

    HOT WATER AND STEAM

  • 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

    • OZONE

  • Effective Water
    		•
  • Overuse will damage food quality
    		•
  • Destroys resilient microorganisms
    		•
  • Antimicrobial effect depends on dosage and exposure time
    		•
  • Can be applied in an aqueous or gaseous state.
    		•
  • Could be damaging to rubber or polymers used in equipment.
    		•
  • Non-corrosive
  • Non-thermal and non-chemical sanitizer.
    		•
  • Cannot be stored as it is active for only about 30 minutes.
    		•
  • Leaves no residues in food or water.
    		•
  • Efficacy affected by organic material.
    		•

    PEROXYACETIC ACID

  • Remains effective at temperatures as low as 0° C.
    		•
  • Concentration has a strong odor.
    		•
  • Effective against most bacteria at low concentrations and generally effective against yeasts, molds, and spores at higher concentrations.
    		•
  • Concentration has to be handled carefully.
    		•
  • Non-toxic in use dilutions. Biodegradable.
    		•
  • Limited shelf life once diluted.

    •  
  • Concentrates are stable.
  • Suitable for use on glass or stainless steel only.
    		•
  • Strength is not affected by hard water
    		•
  • Efficacy affected by organic material.
  • Low corrosivity at use concentration.
    		•
  • Expensive.
    		•

    CHLORINE DIOXIDE

  • Effective against a variety of bacteria, fungi and viruses.
    		•
  • Unstable when exposed to heat or to organic matter.
  • Inexpensive.
    		•
  • Effectiveness decreases with increase solution pH.
  • No rinsing required if used at 200 ppm or less.
    		•
  • Corrosive to stainless steel and other metals.
  • Available in liquid or granular form.
  • Not affected by hard-water salts.
    		•
  • Deteriorates during storage when exposed to light or temperatures above 140°F.
    		•
  • No toxic by-products are produced in use.
    		•
  • Liquid concentration may be explosive.
    		•
  • Less corrosive than chlorine.
    		•
  • Irritating to skin and mucous membranes.