sanitising

Sanitising is the process of reducing the number of viable microorganisms on a surface to levels deemed safe by public health standards. It is usually performed after cleaning and aims to lower microbial load to minimize the risk of infection or contamination, rather than to achieve complete sterility.

Practices combine mechanical cleaning to remove soil with chemical or thermal treatment. Chemical sanitising agents include chlorine-based compounds, quaternary ammonium compounds, alcohols, hydrogen peroxide, and peracetic acid. Thermal sanitising uses hot water or steam. The choice of method depends on the material, the surface, the environment, regulatory requirements, and concerns about residues or corrosion. Product labels specify concentration, contact time, and whether surface rinsing is required.

Applications are widespread: in the food and beverage industry to sanitize equipment, utensils, and surfaces; in healthcare to prevent cross‑infection; in households for kitchens and bathrooms; and in water treatment to reduce microbial content to safe levels.

Safety and regulation: The effectiveness of sanitising is defined by standards and guidelines set by governments and industry bodies. Proper use requires adherence to product instructions, including concentration and exposure time, and attention to material compatibility. Residues may require rinsing and repeated use can affect certain surfaces.

Sanitising is distinct from disinfection, which aims to kill most pathogens, and from sterilisation, which seeks to eliminate all forms of microbial life. Terminology and regulatory definitions vary by country.