Food Processing Sanitizers

  • A chemical that, when used as directed, will kill 99.999% of any remaining bacteria on a substrate when in contact with it for at least 1 minute.

  • Sanitizers can be in liquid or powder form and are mixed with water at an exact ratio to be applied to equipment surfaces for a minimum amount of contact time to achieve specific bacterial kill.

  • They can be sprayed, foamed, circulated, or used in immersion applications.

  • They must go through a rigorous testing process by the EPA before they can be approved.

  • It is important to differentiate between sanitizing, disinfecting, and sterilizing. Sanitizing is removing bacterium to safe levels, or per AOAC testing a 99.999% reduction in total number. So if you have 1,000,000 bacteria, the goal by definition is to reduce the number to 10. Disinfecting is to kill all but resistant bacterial spores, and sterilizing is to kill all living bacteria and spores.

  • Supply Sanitation Systems offers a variety of sanitizers in liquids and powders including foaming and non-foaming, acidic, CIP, and specialty products for disinfecting and treating troublesome plant areas.