Sanitizing with chemical compounds is the most common and economical method of ensuring a safe and bacteria-free environment. Sanitizer test kills which must be FDA approved, have the following characteristics: they kill 99% of harmful bacteria with a single application; are stable under myriad environmental conditions; and are low in toxicity. They must be safe for use on food and safe for use on food contact surfaces. The U.S. Environmental Protection Agency is responsible for the registration and approval for the above conditions.
Three primary chemical compounds are used as sanitizers in the food service industry: chlorine-based cleaners, quaternary ammonium and iodine sanitizers.Chlorine is the most commonly used chemical sanitizer agent, since it is highly effective and relatively inexpensive. Some typical chlorine compounds are liquid chlorine, hypochlorites, inorganic chloramines and organic chloramines. These broad spectrum germicides attack microbial membranes, oxidize cellular protein, and inhibit the cellular enzymes involved in glucose metabolism.
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