Savlon Hand Sanitizer Gel, Certificate : FDA Certified

Before discussing the chemicals, the differences between sanitizers and disinfectants as used in the food industry must be understood. To disinfect means to destroy or irreversibly inactivate specified infectious fungi and bacteria, but not necessarily the spores, on hard surfaces.[1] To sanitize means to reduce microorganisms of public health importance to levels considered safe, based on established parameters, without adversely affecting either the quality of the product or its safety.[2] While disinfection measures may be employed in food processing and preparation, it is much more common to utilize sanitization methods to reduce microbial presence.