Differences between disinfection and sanitation:

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Disinfection
Disinfection is a process aimed at eliminating microorganisms from objects and surfaces, which is achieved by altering their metabolism or structure to prevent their transmission in the environment.

Chemical disinfectants completely destroy all microorganisms listed on their label. Disinfectants should reduce the level of pathogenic bacteria by 99.999% when left to act for a period of time between 5-10 minutes.

Disinfectant products must be duly registered according to the European and national legislative framework, being regulated by Regulation No. 528/2012 on biocides and by Royal Decree 3349/1983, of November 30. In addition, each disinfectant product will have a biocide or pesticide registration established by the Ministry of Health, which is the one who determines the safety and efficacy of these products.

Disinfectants cannot always eliminate bacterial and fungal spores, so in environments such as hospitals, disinfection is not sufficient and a process called sterilization is necessary , which completely eliminates all forms of microorganisms (including spores).

Cleaning and disinfecting utensils and surfaces is essential to prevent infections, especially in areas and sectors such as the food industry, healthcare centres, laboratories, kitchens or kenya phone data bathrooms. To carry out the disinfection of surfaces, disinfectant products of proven effectiveness are used, which must be duly registered according to the legislative framework that regulates this type of products.



Sanitization is the action that reduces the number of pathogens to levels acceptable for public health . The process can be carried out on different surfaces: rooms, food, clothing, etc. and through different procedures: chemical agents, heat treatments, etc. Some common sanitizers are bleach and alcohol solutions.

Sanitization involves the reduction of pathogens, but not their total elimination. Sanitizing products reduce the bacterial load to optimal levels that are safe for public health, which is why sanitization is particularly important in the food sector, in catering and in the cleaning of public areas, companies, etc. To perform their function, sanitizing products usually incorporate one or more disinfectant active substances in their composition, but they are not regulated by any regulatory framework.