As we live through this pandemic, the use of cleaning, sanitizing, and disinfecting products on surfaces are more common than ever. The recent CDC guidance about the relatively low risk of being infected by SARS-CoV-2 (the virus that causes COVID-19) by contaminated surfaces or objects (fomites)1 led to some confusing news headlines. It’s important to remember that regular touchpoint disinfection is a simple, proactive measure shown to reduce potential fomite transmission of other significant pathogens, such as norovirus.2 Also, people with COVID-19 can be contagious yet not show symptoms for many days, and increased frequency of touchpoint disinfection helps mitigate this asymptomatic risk.
To reduce germs on surfaces throughout your home or business, it’s important to clean properly. To do so, you need to understand the difference between the terms cleaning, sanitizing, and disinfecting, which are often used interchangeably, but are actually quite different.
Cleaning
Cleaning is simply removing dirt, grease, food leftovers/crumbs, soil, or other debris from a surface by scrubbing, washing, or rinsing. Cleaning a surface is necessary for effective sanitization or disinfection because that soil (e.g., crumbs leftover from dinner) can make the product you use less effective. Additionally, for food establishments, U.S. Food Code requires that all food contact surfaces must be cleaned before the sanitizing step.3
It’s important to remember that effective cleaning requires the proper tools for the job. Make sure to choose a cleaner that is effective for the soils you’ll likely encounter and always remember to incorporate scrubbing during the cleaning step using a brush, cloth, or towel. That will help lift trapped and stubborn soil away from the surface, enhancing the cleaner’s performance.
Sanitizing
Sanitizing reduces the bacteria on surfaces to levels considered safe. Both sanitizers and disinfectants are regulated by the U.S. Environmental Protection Agency (EPA) to reduce microorganisms on surfaces,4 although they differ in their efficacy level. In general, sanitizers have reduced efficacy as opposed to disinfectants.
For food contact surfaces, it’s important to choose a sanitizer that’s approved by the EPA for use on these surfaces. When used according to the label instructions, these products generally do not require a rinse step after application. Sanitizers also differ in their EPA-approved bacterial kill claims, emphasizing the importance of reviewing the product’s label to ensure the appropriate time is allotted to effectively kill the organisms of most concern.
Disinfecting
Disinfecting destroys or inactivates both bacteria and viruses on surfaces. As mentioned previously, disinfectants are stronger than sanitizers and generally have a broader spectrum of activity. The EPA allows disinfectants to make claims against classes of organisms other than bacteria, such as viruses and fungi.
The majority of disinfectants available require a rinse step with water when used on food contact surfaces, because they may leave potentially harmful residues behind on food contact surfaces. If food were to come into contact with these residues, it might pose a health risk to the consumer. Recently, innovative disinfectants, like PURELL® Surface Sanitizers and Disinfectants, that do not require a rinse step when used on food contact surfaces, have become available.
Take-Home Messages
- Read and understand the product’s EPA-approved label: It will contain kill claims, contact times, usage instructions, and safety precautions. It is important to review this label to ensure the product meets an establishment’s needs. In today’s environment, it’s important to use a disinfectant that is effective against coronavirus. Refer to EPA’s List N for EPA-approved disinfectant products appropriate for use against SARS-CoV-2, the virus that causes COVID-19. PURELL® Surface Sanitizers, Disinfectants and Wipes kill human coronavirus (SARS-CoV-2) in 30 seconds.
- Choose products that have a combination of broad and fast kill claims and a favorable safety profile: Prioritize products that have a broad spectrum of activity against bacteria and viruses, short contact times (e.g., a minute or less for organisms of interest), and a favorable safety profile to reduce risk of exposure for your employees and guests. One-step PURELL® Surface Sanitizers and Disinfectants do not contain harsh chemicals, have the EPA’s lowest allowable toxicity rating, and kills many organisms in 30 seconds and human coronavirus in 30 seconds.
- Use products in appropriate settings and their intended purpose: Be sure that they are only used for their intended purposes. Not adhering to a product’s intended use may constitute a violation of federal law and increase the risk for illness spread in an establishment.
- Firmly establish cleaning and sanitation practices and ensure staff are properly trained: Lack of compliance to EPA-approved label instructions is a major concern in many settings. Train staff on proper product usage and establish a plan to double-check compliance frequently.
At first glance, cleaning, sanitizing, and disinfecting may all sound identical. However, they are quite different in practice. Understanding the differences and adhering to basic sanitation best practices, will help reduce the risk of illness spread in a food establishment.
For additional best practices to reduce germs on surfaces, visit the PURELL® Brand Well-Being Center.