Sanitization Spray

Sanitizing is the process of treating a food

contact surface with a sanitizing solution that will kill most microorganisms or reduce them to a non-harmful level. For sanitizers to be effective, surfaces must first be cleaned, because soil and soap residues can make the sanitizing solution less effective.

• Sanitizing is a process that reduces the contamination level of a product or food

contact surface surface by 99.999 (5-log reduction) percent in 30 seconds.

• Sanitizer is a chemical compound designed to kill microorganisms. Chlorine

bleach (sodium hypochlorite concentrations 5.25 to 6.5 % in liquid form) and quaternary ammonium compounds (quats) are commonly used sanitizers

for food contact surfaces. Chlorine and hydrogen peroxide, at proper concentrations, can be used for food products

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