Jul

03

Cleaning vs Sanitizing vs Disinfecting

It is imperative to distinguish between Cleaning, sanitizing, and disinfecting when it comes to the health or safety. It is important to note that these two terms are often used interchangeably but that they relate to two distinct processes with different objectives.

Cleaning

Cleaning can be described as the process of washing or wiping a particular item, surface, or object in order to eliminate dirt, dust, and other forms of contaminants. Cleaning can only remove germs and, other dirt and contamination elements and does not destroy them.

Some cleaning agents are water, soap, detergent, abrasive cleansers, etc. Cleaning lowers the number of germs present because it removes them from a surface or location instead of eliminating them.

How to Clean

– Use soap and water or cleaning sprays to wash away dust and other materials that may come in contact with my skin.

– wash debris down the drain after application of cleaner on surfaces and after rinsing the surfaces

– Remove greasy deposits and stains that are hard to get rid of

– Completely wipe, sweep, or vacuum off any debris or floating particles developing on the surface.

It is important to note that Cleaning forms the initial stage of disinfection or sanitization processes. It moves and takes many germs out of the scene rather than killing them.

Sanitizing

Sanitizing involves lowering the number of germs on the surfaces or objects, below which they are considered safe by using chemical cleansers. Disinfecting eliminates bacteria and viruses to a level of 99. 9% but does not necessarily wash or clean up stains.

Sanitizers are used after the cleaning process to get that the few germs are left behind to minimized. Chlorine bleach solutions, quaternary ammonium compounds, and hydrogen peroxide solutions are examples of sanitizing agents registered by the EPA.

Counters in the kitchen and the bathroom, the utensils used in food preparation, preparation surfaces and cutting knives are but examples of items that are usually disinfected. Sanitizing brings the germ countdown to safer levels for human contact. Still, it does not guarantee that all viruses and bacteria will be killed.

How to Sanitize

– First of all, ensure that the surface of the object is clean before sanitizing it.

– Use a sanitizing agent or let it sit for some time, depending on instructions

– Permit the correct contact time to eliminate up to possible bacteria.

– Rinse, if directed, with drinking water

– Permit it to dry naturally

Disinfection reduces most but not all the pathogens in a given area. They are used in food processing, food preparation, homes, healthcare settings, and the other regions to eradicate general bacteria, fungi, and viruses.

Disinfecting

Disinfection encompasses eradicating almost all viruses, fungi, and bacteria on objects and surfaces by chemical controls. Sanitizers are more effective cleaners than sanitizers and can kill more germs in less time than disinfectants.

Some of the common types of disinfectants include bleach, hydrogen peroxide, alcohol, and others that are registered with EPA. Disinfection’s purpose is to remove disease-producing microorganisms and thus, reduce the likelihood of contagion.

How to Disinfect

– In terms of moving towards a cleaner environment, it is essential that one removes all forms of dirt that can be seen from the surface.

– Spray the disinfectant to a degree where the bottom of the container is covered

– Let the product settle for the required contact time in the directing medium.

– Rinse if required

– There is no specific time to do this; it can be done after washing the surface, or before applying the disinfectant, and just make sure that the surface is thoroughly dried and free from any residual disinfectant that may irritate the skin.

Disinfecting calls for chemicals to act on the surfaces for a given period before washing off. The extended contact period enables the disinfectant to effectively kill all the dangerous germs that it encounters.

It makes sense to understand these core differences so that the proper process can be applied where needed to lessen the amount of illness happening. Sanitizers used when handling food, utensils and surfaces in medical facilities, disinfectants used on medical tools and scrubs, and cleaning for regular house cleaning meet the needed safety.

Cleaning and Disinfecting Different Surfaces

Under this situation, it is essential to consider that there are different processes for different surfaces that would be treated. Furthermore, the CDC offers guidelines for how to reopen while cleaning public places to curb the spread of infectious diseases.

Hard Surfaces

For most hard, nonporous surfaces like glass, metal, plastic, etc., the general guidance is:

– They can be washed with warm water and soap to ensure all surfaces are free from dirt and other stains.

– Clean and disinfect using an agent approved by the Environmental Protection Agency, which can eliminate at least ninety-nine point nine percent of germs.

-Or disinfect with a solution of a concentrated EPA-registered disinfectant that will effectively kill nearly all germs.

Some chemicals, such as bleach solutions, can cause harm to different surfaces of the house when used often or for an extended period. Before disinfecting any electronics or appliances or any other object sensitive to heat, adhere to all the instructions provided on the label.

Soft Surfaces

The CDC advises eliminating any detectable blood and other body fluids and, for washable surfaces with fabric, these should be cleaned using the recommended cleaning products for those items. Cleaning process of soft surface material such as carpets, rugs, drapes, and upholstered furniture should be assessed for the material before proceeding to the sanitizing step which could faded or tarnish the fabric.

These surfaces are not as solid as other types of surfaces. Thus, they need different methods and chemical substances to minimize germs. Others may need to be replaced after being exposed to infectious agents especially on soft goods.

Food Contact Surfaces

The ‘‘surfaces in contact with food’’ need to have a sanitizing step using an EPA food code sanitizer. Comply with guidelines of sanitizing dishes food processing equipment kitchen utensils and other things that come into contact with edibles.

Hence, Quaternary ammonium, chlorine bleach, iodine mixtures, and other chemicals are safe to use when sanitizing food processing surfaces as they do not contain any toxic elements.

Conclusion

This is especially important when trying to get rid of what is known as ‘illness-causing germs.’ Cleaning removes dust and other undesirable materials from an object or surface. Sanitizing reduces the kill rate of germs to 0. 01 percent; disinfecting, on the other hand, is a process that effectively eradicates almost all dangerous bacteria and viruses when done in the proper manner.

Adherence to product label directions regarding contact time and method of application is critical to permit chemicals sufficient time to effectively eradicate germs as a means of promoting safety. Suppose one is ever in doubt about the correct procedure to undertake with a specific scenario. In that case, one should always consult cleaning professionals.