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Introduction
Nobody likes to think about it, but EVERY surface you touch is covered in GERMS! Lucky for you SupplyTime.com has a huge selection of Disinfectants and Disinfectant Cleaners. What kind should you use? Food-safe? Hospital Grade? Scroll down to learn more about Disinfectants and which one is the best for you. Disinfectant Buyer’s Guide
Disinfectant products are defined by the USEPA as pesticides and are subject to all EPA regulations regarding manufacturer registration and compliance standards. Literally everything you are touching right now is covered in germs! Don’t panic! We are here to help you get just the right disinfectant to keep your desk, kitchen or facility safe! All kidding aside, it is critical that you use the right disinfectant or disinfectant cleaner for your environment. Below you will find information and facts, including recommended usage for a variety of disinfecting products to assist you in making your purchase. What is a germ? – According to Merriam-Webster a germ is "a microorganism causing disease". The word germ is a generic term for a wide variety of microorganisms that include bacillus, bacterium and viruses. Are Antibacterial and Disinfectant the same thing? – No, they are not. Below is a glossary of common terms that are often mistaken to mean the same thing. Antibacterial - Products that state that they are "antibacterial" are generally found in soaps, can be used on skin or other surfaces and are designed to kill bacteria. Antibacterial products will not kill viruses or other microorganisms. Disinfectants – Products that state they are disinfectants are used for a broader spectrum of microorganisms including viruses, bacteria and fungi. Disinfectants and disinfectant cleaners are specifically designed for use on non-living surfaces and should not be used on skin. Disinfectants work by destroying the cell walls of microbes or by interrupting the germs ability to multiply which will effectively but not instantly kill them. Antiseptics – Products that state they are antiseptics are used to kill a broad spectrum of microorganisms including bacteria and viruses on skin. Sanitizer – Products that state they are sanitizers are generally used in Food Service environments and kill 99.999% of specified test bacteria in 30 seconds as defined by the Official Detergent Sanitizer Test standards. Some sanitizers do not require rinsing surfaces after use. Sterilization and Biocides – These are extreme chemical and physical processes that are designed to kill all forms of life, not just harmful microorganisms. Disinfectant Grades – With such a wide selection of disinfecting products it can be confusing to know exactly which type you should use. There are three basic grades of disinfectant – Food Service, General and Hospital. These are very general grades and you should refer to the manufacturers’ instructions for use, storage and disposal to ensure maximum effectiveness for your specific environment. Food Service – Manufacturers that label disinfectants and disinfectant cleaners as being safe for use in food service environments must meet EPA registration requirements and be formulated to comply with FDA standards. Food Service disinfectants and sanitizers will have specific labeling instructions for rinsing and dilution that should be followed for maximum safety and effectiveness. Recommended for use in any area where food handling, service and preparation is done. Hospital – Manufacturers that label disinfectants and disinfectant cleaners as hospital grade must meet EPA registration requirements and are also subject to FDA regulations. When used for blood and bodily fluid spills the OSHA Bloodborne Pathogen Standard is also applicable. Hospital grade disinfectants and disinfectant cleaners are determined based on EPA regulations under: DIS/TSS-1 Jan 22, 1982 EFFICACY DATA REQUIREMENTS Disinfectants for Use on Hard Surfaces. Recommended for use in healthcare facilities, schools, institutional environments and can be used in homes. General – Manufacturers that label disinfectants and disinfectant cleaners as general use or broad spectrum must meet EPA registration requirements. Efficacy tests are less stringent with lower sample requirements than hospital grade disinfectants. This grade of disinfectant is recommended for home use as well as any environments that are not subject to Food Service or Hospital infection control standards. Disinfectant Products – Now that you have a better idea of what grade disinfectant you want you still need to determine how you will be using it. Disinfectant Spray – Disinfectants and disinfectant cleaners are ready to use and are available in either aerosol cans or trigger spray bottles. Aerosols are recommended for multiple surfaces including air, hard surfaces and soft surfaces like fabrics. Trigger spray bottles are recommended for use on hard surfaces. Spray disinfectants and disinfectant cleaners are best used in smaller areas such as kitchen countertops, bathroom fixtures and furniture. Concentrate – Concentrated disinfectants and disinfectant cleaners are generally more cost effective since you control the amount of product you use for your specific need. Be sure to follow the manufacturers’ instructions for dilution rates since the amounts will vary based on the type of disinfecting you will be doing. Concentrated disinfectants are recommended for higher volume use if you fill your own spray bottles or in buckets for larger areas such as walls and floors. Ready-to-use Bottles – Disinfectant and disinfectant cleaners in ready to use bottles should not be further diluted prior to use as they will not be as effective at killing germs. Ready to use liquid disinfectants are recommended if you have concerns about dilution ratios, product spillage during dilution or just enjoy the convenience of a ready to use product. Recommended for use in large or small areas based on whether you transfer the product into your own spray bottle or in a bucket. Friendly Reminders! – Just because you have sprayed a surface with disinfectant does not mean it is clean. You will have killed the germs, but your surface will have chemical residue and dead germs on it! You should always wipe down surfaces either before or after using a disinfectant product. Please read the label and follow the manufacturers’ instructions. Also, good old bleach is the most effective disinfectant available but did you know that bleach will expire if it sits for too long? If you are dusting off the bleach bottle before using it you should get new bleach. Personally Speaking – Even though it sometimes feels like my kitchen is a 24 hour diner I really don’t need a Food Service grade disinfectant. If you follow standard safe food handling practices a general grade disinfectant will work just fine. I’m not a huge fan of housework so I like ready to use products that disinfect and clean at the same time. During cold and flu season or when someone in the house gets a "bug" I go through a lot of Lysol aerosol spray. I’m not ashamed to say that I will follow my sick loved ones around with a can of hospital grade spraying doorknobs and light switches after they touch them. Better to be safe than sorry! Thank you for visiting SupplyTime.com. I hope you found my Disinfectant Guide helpful. Please let us know if there’s anything else we can do for you. Tami Supply Time Product Expert
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