03/25/2020
It's an uneasy time, but we are here for questions. We are always focused on helping ensure proper sanitization and disinfection.
Here's a quick tip:
Sanitization of food contact surfaces is required for food safety and is generally accepted as a 5-log (99.999) reduction achieved in 30 seconds. For non-food contact surfaces, the standard is a 3-log reduction (99.9%).
Disinfection - eliminates nearly all recognized pathogenic microorganisms but not necessarily all microbial forms (e.g., bacterial spores) on inanimate objects.
Disinfection is used to decontaminate items. The primary objective of decontamination is to reduce the level of microbial contamination so that infection transmission is eliminated; decontamination renders an area, device, item, or material safe to handle (i.e., safe in the context of being reasonably free from a risk of disease transmission).
Sterilization - is a procedure that kills all microorganisms, including high numbers of bacterial endospores. Sterilization can be accomplished by heat, ethylene oxide gas, hydrogen peroxide gas, plasma, ozone, and radiation (in industry).
