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

Of course you want a germ-free kitchen, especially if you have children.

You know you want a clean kitchen. When you shop for kitchen cleaning products, you see this one "disinfects" and that one "sanitizes." It sounds like both products would work well, but knowing the difference between disinfectants and sanitizers will help you decide which product you need for different areas of your kitchen.

Things You'll Need

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

Instructions

1. Disinfectants kill microorganisms like fungi, bacteria and viruses on non-living surfaces. Then they inhibit the growth of new microorganisms. Use disinfectant on surfaces where food has been prepared or spilled, especially meat, fish, poultry and eggs. Bleach or bleach-based products are disinfectants. Some new products, like antibacterial window cleaner, will disinfect if left on the surface for 10 minutes.

2. Sanitizers reduce the amount of microorganisms, such as fungi, bacteria and viruses, that on on an item to a safe level. Surfaces that have not been exposed to meat, fish, poultry or eggs can be cleaned with a sanitizer. You don't need a special product to sanitize non-living surfaces -- use hot water and dish detergent, and add a small amount of ammonia.

3. Read the label of commercial bottled cleaners to find out if they disinfect or only sanitize. Several newer products are designed for multiple surfaces, making it easier to clean everything in the kitchen with one cleaner.

Tips & Warnings

• NEVER mix bleach or bleach products with ammonia or ammonia products. This mixture creates a poisonous gas that can quickly kill you.

References

• Schiff Consulting: Choosing the Proper Sanitizer or Disinfectant