Sanitise

Sanitise is a verb that refers to the process of reducing the number of microorganisms on a surface or object to a safe level. This is typically achieved through the use of chemical agents known as sanitisers or through physical methods such as heat. The goal of sanitising is to prevent the spread of disease by killing or inactivating harmful bacteria, viruses, and other pathogens.

Sanitising is a critical practice in various settings, including healthcare facilities, food service establishments, and homes. In hospitals and clinics, sanitising medical equipment, surfaces, and hands is essential to prevent healthcare-associated infections. In restaurants and food processing plants, proper sanitising of utensils, cutting boards, and preparation areas helps to eliminate foodborne pathogens and ensure food safety. At home, common sanitising practices include washing hands regularly, cleaning kitchen counters, and disinfecting frequently touched surfaces like doorknobs and light switches.

The effectiveness of sanitising depends on several factors, including the type of sanitiser used, the concentration of the active ingredient, the contact time, and the cleanliness of the surface. Different sanitisers are effective against different types of microorganisms. For example, alcohol-based sanitisers are effective against many bacteria and viruses, while bleach is a broader-spectrum disinfectant. It is important to follow the manufacturer's instructions for any sanitising product to ensure its proper and safe use. Sanitising is distinct from cleaning, which involves removing visible dirt and debris, though cleaning is often a necessary prerequisite for effective sanitising.