Terminology is a specific information used to describe a particular item. In any field of science there are technical terminologies which are applicable in a specific condition in that science. Similarly, in microbiology, there are many technical terminologies which are used for the inactivation of microorganisms with a specific meaning. It is essential to utilise these terms correctly at the right place. Here we would like to discuss the term Sanitization. Many professionals in the technical industries use the term of sanitation as a synonym for sanitisation. This article is written to find out following;
What is sanitation?
What are the differences within the use of term sanitation?
What is sanitary equipment?
That is sanitization?
What are different types of sanitizations?
Is it correct to use sanitation in place of sanitization?
The term ‘Sanitation’ generally refers to public health conditions related to clean drinking water and treatment and disposal of human excreta and sewage. Which usually include following systems;
Excreta management systems,
Wastewater management systems,
Solid waste management systems,
Drainage systems for rainwater (stormwater drainage),
and associated hygiene promotion.
In practical life, sanitation has variety of facets, but mostly it refers to the safe collection, transportation, treatment and disposal of human waste. The purpose of sanitation is to promote health, improves the quality of life in a community.
In food and pharmaceutical industries, the efficient removal of water from product contact surfaces in manufacturing processes is also referred as sanitation or sanitary process. In these industries, processes are performed in clean environment. Any stagnant water or water not completely removed is prone for microbial multiplication and can lead to biofilm formation (biofilm is a thin and robust layer of microbial growth developed on a surface due to availability of favourable condition of growth). The term “sanitary equipment” means equipment that is fully drainable from cleaning solutions, other liquids and hygienically fit. The design should have none or minimum amount of deadleg (i.e. water is not completely removed due to difficulty in drainage), or minimum turbulent areas where the turbulence during cleaning is insufficient to remove product deposits. To improve cleanability, equipment is made from Stainless Steel316L, (an alloy containing small amounts of molybdenum). The surface is usually electropolished to an effective surface roughness of less than 0.5 micrometre to reduce the possibility of bacterial adhesion.
To achieve ‘hygienically fit’ level of equipment, sometimes physical or chemical agents are used to kill microorganisms in order to achieve this required hygiene level (i.e. sanitization is used)
Sanitization is purely a process that eliminates many or all pathogenic microorganisms, except bacterial spores with the help of chemical or physical agents called sanitizers.
The chemical agents of sanitization that have been used include but not limited to Hypochlorite, alcohol, Hydrogen Peroxide, quaternary ammonium compounds, Chlorine Dioxide, Iodophors and Peracetic acid.
The physical agents of sanitization that have been used include but not limited to ultraviolet light, electron beam, gamma-ray-radiation and heat.
There are several categories of Sanitisers and disinfectants used in most commercial and industrial settings. Below are most used types:
Hypochlorites – Probably the most commonly found chemical in sanitizers, hypochlorite and its compounds are highly effective in killing microbes. Not only that, they can also successfully destroy microbe DNA. However, spores do have a resistance to hypochlorites because their outer coat is not susceptible to the strong oxidizing nature of the chemical. There are negatives to using them too, however, mostly related to surface and water conditions, the risk of corrosion, and some health concerns. Soils/dirt on the area to be sanitized have to be removed to ensure high effectiveness, while water pH must be between 5 and 7. The water must also be clear of impurities, and high temperatures tend to lessen the efficacy, but the overall effectiveness and safety levels make it extremely popular around the world.
Alcohols – one of the most effective sanitisers and has been used as a sanitiser for centuries. Ethyl alcohol and isopropyl alcohol are the most commonly used for sanitisation purposes. Absolute alcohol does not work very well and must be formulated between 62% to 80% concentration to be properly effective (Absolute alcohol is more volatile hence contact time is less therefore it is less effective). Alcohols kill bacteria by a process of protein denaturation, making these formulations incredibly effective as a sanitising agent. Alcohol bonds with and breaks down the protective membrane surrounding the bacteria, exposing and dissolving the bacteria and quickly killing it. These solutions are normally air dry and do not need a cloth or rinse – making them quick and easy to use.
Hydrogen Peroxide – a colourless liquid chemical that is used for a wide range of cleaning and personal products, from bathroom cleaners to toothpaste. This is commonly used in healthcare settings for cleaning, sanitisation and disinfection. It is effective against a wide variety of bacteria, germs, and viruses. According to the CDC, three percent hydrogen peroxide is a stable and effective disinfectant when used on inanimate surfaces.
Quaternary Ammonium Compounds (QACs or Quats) – One of the more complex compounds found in sanitizers, QACs comprise nitrogen bound to 4 different organic groups. They work by blocking a microbe’s nutritional intake process, effectively starving them, but it has no real effect on spores. As sanitizers, they are usually applied at concentrations of 200 ppm and allowed to dry, at which point the QAC residue continues to work. They are usually odorless, non-staining, non-corrosive and relatively non-toxic to users, and while heavy soil and hard water can severely lessen effectiveness, chelating agents can be added to some compounds to counter these issues. Also, while they can be discharged into the environment, the concentration is low so that they have no negative effect.
Chlorine Dioxide – Although known as explosive in its gas form, this inorganic compound is safe in a liquid solution. It is highly effective against bacteria, viruses and fungi as it reacts with proteins and fatty acids to break down the organisms structurally. Chlorine Dioxide is effective in low concentrations, with just a 5 ppm solution enough to adequately sanitize food contact surfaces with contact time of less than 1 minute. It can work fine in water containing organic material, but its effectiveness does lower proportionally with the amount of material that exists. It is also environmentally friendly.
Iodophors – Effective as both a sanitizer and a disinfectant, the real advantage that Iodophors have over other chemicals is its sustained release effect. It means that microbes are killed steadily over an extended period of time, ensuring a surface stays clean and sanitized for longer. Iodophors work by attaching themselves to sulfurs in proteins, which basically warrants them inactive. It also works well in slightly more acidic solutions, and requires relatively low concentrations (25 ppm) over short contact periods (1 minute) to do its job. And although they can stain some surfaces (due to the presence of iodine), the EPA confirms they are environmentally friendly.
Peroxyacetic Acid (PAA) – Effective against most microorganisms, Peroxyacetic Acid (or PAA as it’s generally referred to as) can work very well in colder temperatures, especially when they are paired with stabilized hydrogen peroxide. Even at temperatures as low as 4C, it records high levels of microbe mortality, which in turn makes it ideal in food processing areas where lower-than-ambient temperatures are necessary. PAA is also effective against biofilms but is less effective as water pH nears neutral and, depending on requirements, can be used at concentrations from 100-200 ppm (peroxyacetic acid) and 80-600 ppm (hydrogen peroxide). PAA-based sanitizers are environmentally friendly and less corrosive to equipment than hypochlorites, but concentrated PAA can be a safety hazard.
Things to Consider When Choosing a Disinfectant There are 5 primary factors to consider when evaluating a disinfectant or sanitiser to ensure that it meets the needs of your commercial or industrial facility.
Effectiveness
Make sure that the disinfectant or sanitiser product you choose is effective against the microorganisms or pathogens that are of top concern in your facility. It is better to choose a product that has a wide spectrum of activity, making it effective against various microorganisms and in their different physiological states.
Wet Contact and Kill Times
In order for disinfectants to kill pathogens, they need to be wet on the surface being disinfected to be actively working. Different disinfectants have different kill times; however, contact time of less than 10 minutes is ideal. When it comes to kill times, the faster a sanitiser or disinfectant works, the better. In the case of sanitisers that evaporate much quicker than the required contact time, rewetting is necessary. Using a spray and air dry product also prevents the possibility of contamination via a cloth.
Safety
There are disinfectants that are toxic, some that are corrosive, others that have an undesirable odour, and those that can stain surfaces. Making sure that disinfectants are safe to use, in terms of meeting health and safety standards, is of the utmost importance. Checking the product’s SDS for information on safety, toxicity signal word, flammability ratings and personal protective equipment (PPE) requirements is crucial.
Ease of Use
The disinfectant or sanitiser you choose must have clear and straightforward directions for use to ensure that your cleaning crew will be able to understand how to use the product correctly. Other factors that can contribute are the product’s shelf life, acceptable odour, multi-functionality (cleans and disinfects in a single step), and its availability in various convenient forms (e.g., liquids, sprays, refills, etc.).
Other Factors
Aside from the above-mentioned, other factors for consideration include the overall cost (including the product’s capabilities, cost per use, etc.); available training and support from the manufacturer; and, the product’s ability to help minimise the number of cleaning products used in the facility.
Sanitization is a process of inactivation of microorganisms with the help of physical or chemical agent. Whereas Sanitation is a process of water drainage and waste management. In food and pharmaceutical industries, sanitation is the efficient removal of water from product contact surfaces in manufacturing processes. Sometimes sanitization is used to kill microorganisms in order to achieve required sanitary level.
| Sanitation | Sanitization |
| Public health condition related to waste, wastewater management and hygiene promotion. | Process requires physical or chemical agent. |
| No direct requirement of physical and chemical agents. | Only associated with inactivation of microorganisms. |
| Sanitation is the efficient removal of water from product contact surfaces in manufacturing processes. | No waste management |
| In food and pharma industry, the state of ‘Sanitary Equipment’ can achieve with sanitization. | No rain water management. |