Sanitizers

Sanitizers are products or methods used to reduce harmful microorganisms on surfaces to levels considered safe by public health guidelines. They differ from disinfectants, which aim to kill more broadly, and from sterilizers, which intend the complete elimination of microorganisms.

Chemical sanitizers include alcohol-based solutions (ethanol or isopropanol) used in hand sanitizers, quaternary ammonium compounds for surfaces, chlorine-based cleaners such as dilute household bleach, hydrogen peroxide, and peracetic acid. Physical sanitization methods include heat (hot water or steam) and, in some cases, UV-C light.

In food service and processing, sanitizers are applied to clean, nonporous surfaces after cleaning, following label instructions for concentration and contact time to achieve required microbial reduction. In healthcare, hand sanitizers are commonly used for hand hygiene, while surface sanitizers are used on patient-care equipment and environmental surfaces under applicable regulations.

Effectiveness depends on proper concentration, adequate contact time, appropriate temperature, and the removal of organic matter through prior cleaning. Sanitizers are not a substitute for cleaning and may be incompatible with certain materials or safety procedures, so manufacturers’ instructions should be followed. Mixing different cleaners can create hazardous reactions.

Regulatory oversight varies by jurisdiction. In many countries, surface sanitizers used commercially require registration and labeling that specifies effective concentrations, contact times, and safety precautions. Users should store sanitizers away from incompatible substances and use personal protective equipment as advised.