Food Protection Trends - May/June 2021 - 360
improve product performance in the presence of hard water.
Thickeners or solvents are sometimes used to control the
flow of the formulation, affecting how the product is dosed or
diluted for use. Both active and inert ingredients are carefully
chosen by the manufacturer to meet the efficacy and usability
needs of the end user.
Sanitizers
A sanitizer is defined as " a substance, or mixture of
substances, that reduces the bacteria population in the
inanimate environment by significant numbers but does not
destroy or eliminate all bacteria " (9). The testing and efficacy
required for food-contact and nonfood-contact surface
sanitizers are presented in Table 2. It is important to note
that efficacy tests for sanitizers can only be performed with
bacteria and not with other microorganisms, such as viruses,
fungi, and yeast. Other bacteria can be added to claims on
the product label based on proven efficacy and customer
needs. Two categories of sanitizers will be discussed in
this paper-food-contact surface sanitizers and nonfood-
TABLE 2. Definitions and regulatory requirements for disinfectants and sanitizers
Disinfectants
Sanitizers
Agent that destroys or irreversibly inactivates bacteria, fungi,
and viruses but not necessarily bacterial spores in the inanimate
environment [40 CFR § 158.220(c) (9)]
Product type
Hospital
General
Requirements (organisms and time)
Staphylococcus
aureus and
Pseudomonas
aeruginosa
Must pass required
disinfectant
laboratory test
(wipe, spray, and
liquid versions
exist); contact time
can be no longer
than 10 min
Agent that reduces the number of bacteria in the inanimate
environment by significant numbers, but does not necessarily
destroy or eliminate all bacteria [40 CFR § 158.220(c)(9)]
Product type
S. aureus and
P. aeruginosa or
S. enterica
S. aureus or
S. enterica
Halide-based
products (i.e.,
products with active
ingredients including
chlorine, iodine, and
bromides): S. aureus
or Salmonella enterica
Halide-based
products must
demonstrate
equivalency to 50,
100, or 200 ppm of
available chlorine
Nonhalide-based
products (products
with nonhalide
active ingredients,
e.g., peracids, quats
and alcohol):
S. aureus and
Escherichia coli
Nonhalide-based
products must
achieve 5-log
reduction in
laboratory test in
30 s, although claim
must be listed as 1
min (wipe version
exists)
S. aureus and
Klebsiella
pneumoniae or
Klebsiella aerogenes
Must achieve
3-log reduction
in laboratory test
within 5 min
Food Contact
Non-food contact
Limited
Requirements (organisms and time)
Note: Once the basic requirements have been met, a company may test and add a variety of additional microorganism kill claims to
the label through the registration process.
360
Food Protection Trends May/June
Food Protection Trends - May/June 2021
Table of Contents for the Digital Edition of Food Protection Trends - May/June 2021
North Central Region Produce Grower Training: Pretest And Posttest Knowledge Change And Produce Safety Behavior Assessment
A Cross-Sectional Survey Of Consumers’ Risk Perception And Hygiene Of Retail Meat: A Nigerian Study
Development And Evaluation Of An Online Food Safety Course For Artisan Cheesemakers In The United States
Exploring Consumer Response To Labeling A Processing Aid That Enhances Food Safety
Salmonella Growth During The Soaking Step Of “Sprouted” Grain, Nut, And Seed Production
Gold Sustaining Member Profiles
IAFP 2021 SPECIAL SECTION
Beyond The Bio
PDG Highlight
General Interest Paper
Industry Products
Coming Events
Food Protection Trends - May/June 2021 - Cover1
Food Protection Trends - May/June 2021 - Cover2
Food Protection Trends - May/June 2021 - 259
Food Protection Trends - May/June 2021 - 260
Food Protection Trends - May/June 2021 - 261
Food Protection Trends - May/June 2021 - 262
Food Protection Trends - May/June 2021 - 263
Food Protection Trends - May/June 2021 - 264
Food Protection Trends - May/June 2021 - 265
Food Protection Trends - May/June 2021 - North Central Region Produce Grower Training: Pretest And Posttest Knowledge Change And Produce Safety Behavior Assessment
Food Protection Trends - May/June 2021 - 267
Food Protection Trends - May/June 2021 - 268
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Food Protection Trends - May/June 2021 - 270
Food Protection Trends - May/June 2021 - 271
Food Protection Trends - May/June 2021 - 272
Food Protection Trends - May/June 2021 - 273
Food Protection Trends - May/June 2021 - A Cross-Sectional Survey Of Consumers’ Risk Perception And Hygiene Of Retail Meat: A Nigerian Study
Food Protection Trends - May/June 2021 - 275
Food Protection Trends - May/June 2021 - 276
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Food Protection Trends - May/June 2021 - 278
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Food Protection Trends - May/June 2021 - 280
Food Protection Trends - May/June 2021 - 281
Food Protection Trends - May/June 2021 - 282
Food Protection Trends - May/June 2021 - 283
Food Protection Trends - May/June 2021 - Development And Evaluation Of An Online Food Safety Course For Artisan Cheesemakers In The United States
Food Protection Trends - May/June 2021 - 285
Food Protection Trends - May/June 2021 - 286
Food Protection Trends - May/June 2021 - 287
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Food Protection Trends - May/June 2021 - 300
Food Protection Trends - May/June 2021 - 301
Food Protection Trends - May/June 2021 - 302
Food Protection Trends - May/June 2021 - 303
Food Protection Trends - May/June 2021 - 304
Food Protection Trends - May/June 2021 - Exploring Consumer Response To Labeling A Processing Aid That Enhances Food Safety
Food Protection Trends - May/June 2021 - 306
Food Protection Trends - May/June 2021 - 307
Food Protection Trends - May/June 2021 - 308
Food Protection Trends - May/June 2021 - 309
Food Protection Trends - May/June 2021 - 310
Food Protection Trends - May/June 2021 - 311
Food Protection Trends - May/June 2021 - 312
Food Protection Trends - May/June 2021 - 313
Food Protection Trends - May/June 2021 - Salmonella Growth During The Soaking Step Of “Sprouted” Grain, Nut, And Seed Production
Food Protection Trends - May/June 2021 - 315
Food Protection Trends - May/June 2021 - 316
Food Protection Trends - May/June 2021 - 317
Food Protection Trends - May/June 2021 - 318
Food Protection Trends - May/June 2021 - 319
Food Protection Trends - May/June 2021 - 320
Food Protection Trends - May/June 2021 - 321
Food Protection Trends - May/June 2021 - 322
Food Protection Trends - May/June 2021 - 323
Food Protection Trends - May/June 2021 - 324
Food Protection Trends - May/June 2021 - 325
Food Protection Trends - May/June 2021 - 326
Food Protection Trends - May/June 2021 - Gold Sustaining Member Profiles
Food Protection Trends - May/June 2021 - 328
Food Protection Trends - May/June 2021 - 329
Food Protection Trends - May/June 2021 - 330
Food Protection Trends - May/June 2021 - 331
Food Protection Trends - May/June 2021 - 332
Food Protection Trends - May/June 2021 - 333
Food Protection Trends - May/June 2021 - 334
Food Protection Trends - May/June 2021 - 335
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Food Protection Trends - May/June 2021 - 338
Food Protection Trends - May/June 2021 - 339
Food Protection Trends - May/June 2021 - 340
Food Protection Trends - May/June 2021 - 341
Food Protection Trends - May/June 2021 - 342
Food Protection Trends - May/June 2021 - IAFP 2021 SPECIAL SECTION
Food Protection Trends - May/June 2021 - 344
Food Protection Trends - May/June 2021 - 345
Food Protection Trends - May/June 2021 - 346
Food Protection Trends - May/June 2021 - 347
Food Protection Trends - May/June 2021 - 348
Food Protection Trends - May/June 2021 - 349
Food Protection Trends - May/June 2021 - 350
Food Protection Trends - May/June 2021 - 351
Food Protection Trends - May/June 2021 - 352
Food Protection Trends - May/June 2021 - 353
Food Protection Trends - May/June 2021 - Beyond The Bio
Food Protection Trends - May/June 2021 - 355
Food Protection Trends - May/June 2021 - 356
Food Protection Trends - May/June 2021 - PDG Highlight
Food Protection Trends - May/June 2021 - General Interest Paper
Food Protection Trends - May/June 2021 - 359
Food Protection Trends - May/June 2021 - 360
Food Protection Trends - May/June 2021 - 361
Food Protection Trends - May/June 2021 - 362
Food Protection Trends - May/June 2021 - 363
Food Protection Trends - May/June 2021 - 364
Food Protection Trends - May/June 2021 - 365
Food Protection Trends - May/June 2021 - 366
Food Protection Trends - May/June 2021 - 367
Food Protection Trends - May/June 2021 - Industry Products
Food Protection Trends - May/June 2021 - 369
Food Protection Trends - May/June 2021 - 370
Food Protection Trends - May/June 2021 - 371
Food Protection Trends - May/June 2021 - Coming Events
Food Protection Trends - May/June 2021 - Cover3
Food Protection Trends - May/June 2021 - Cover4
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