In the disinfection process, steam and hot water applications or radiation disinfection methods are applied together with chemical disinfection method. However, chemical disinfection is the most commonly used method for the destruction of microorganisms. The most commonly used disinfectants in the food sector are chlorine-containing disinfectants, cationic quaternary ammonium compounds (QAC) and alcohol-based disinfectants.

Chlorine-containing disinfectants are liquid chlorine. However, the disinfectant activity of chlorine is not fully established. Cationic quaternary ammonium compounds (QAC) are a very good type of disinfectant. Mainly used for disinfection of tools, materials, flooring and walls.

As for alcohol-based disinfectants. In general, alcohol-based disinfectants use ethyl alcohol and isopropyl alcohol. It is also preferred in the food sector because it does not require rinsing and is suitable for use on surfaces in contact with food. Alcohols have no effect on spores.

The use of disinfectants in the food sector is rapidly increasing and they are highly effective on foodborne pathogenic microorganisms. Escherichia coli is one of the most common microorganisms in the food industry.

Alcohol-based disinfectants are used for surface disinfection in touristic facilities, hotels, hospitals and canteens, kitchens and dining halls of various industrial establishments. It is effective in disinfecting work benches and tools in a safe and fast way. There is no need to rinse the surfaces where it is applied.

Alcohol-based disinfectant analyzes are also carried out in authorized laboratories within the scope of physical and chemical analyzes of disinfectants. These laboratories are accredited by local and international accreditation institutions and carry out various tests, measurements, analyzes and evaluations.

In these studies, globally accepted test methods and test criteria are complied with and the standards issued by domestic and foreign organizations are taken as basis.