Untitled

Table 11.7

Characteristics of common disinfectants used in the food industry

Steam

Chlorine

Iodophors

QUATs

Amphoterics

Acid anionic

Peracetic acid

Activity against:Vegetative bacteriaGram-positive

þþþþþþþþþþþþþþ

Gram-negative

þþþþþþþþþþþþ

Yeasts

þþþþþþþþþþþþþþ

Moulds

þþþþþþþþþþþþþþ

Bacterial spores

þþþþþ

00

þþ

þ

Adversely affected by soil

þþ

þþþþþþ

þ

Corrosive

0

þþþ

00

þ

0

Possibility of tainting with poor rinsing

0

þþ

þ

00 0

þ

Active at neutral pH

þþ

0

þþ

00

Affected by water hardness

0

0

0

þþþ

0

Instability in hot water

0

þþþþ

00 0

þ

Chapter 11 423