How to Choose Whether to Use a Disinfectant or Sanitizer for Kitchen Surfaces

Knowing the difference between disinfectants and sanitizers will help you decide what product you need for cleaning.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• See steps below to learn what product best fits your situation.

1. Bleach-based Disinfectant Disinfectants inhibit the growth of microorganisms like fungi, bacteria, and viruses on non-living surfaces. Disinfectants can kill microorganisms and prevent or slow their return. You should use disinfectant on surfaces where food has been prepared or spilled, especially meat, fish, poultry, or eggs.
   
   Examples of disinfectant cleaners are Lysol and bleach or bleach-based products. You will also find new products, like Windex Antibacterial, which will disinfect if left on the surface for 10 minutes. You can use spray products that can be wiped off with paper towels.
2. Sanitizer Sanitizers reduce the amount of microorganisms, like fungi, bacteria, and viruses to a safe level. Surfaces that have not been exposed to meat, fish, poultry, or eggs can be cleaned with a sanitizer.
   
   
   You can sanitize non-living surfaces with hot water and detergent, like dish detergent or ammonia or ammonia-based cleansers or an all-purpose cleaner like Formula 409.
3. Sanitize and Disinfect When using pre-bottled products, read the label to find out if it disinfects or only sanitizes. Many products are now designed for multiple surfaces, making it easier to clean by only needing one cleanser. In addition, you may find products like, Windex Antibacterial that can sanitize if left on the surface for 10 minutes, and can also disinfect if left on the surface for five minutes.

Tips & Warnings

• NEVER mix bleach (or bleach products) with ammonia (or ammonia products). The mixture creates a very poisonous gas.