Industrial Disinfectants: Types, Certification, and Selection for Manufacturing

Post-Pandemic Disinfection: Temporary Trend or New Normal?

During COVID-19, the demand for disinfectants increased 5–8 times. Many thought, "Once the wave subsides, we will return to old volumes." They did not.

The reason is not fear. The reason is the change in regulatory requirements. HACCP audits have become stricter. Pharmaceutical inspections are more frequent. Post-pandemic HoReCa received new sanitary protocols that have not disappeared. And enterprises that finally invested in proper sanitation saw the result: fewer complaints, less downtime, fewer fines.

Industrial disinfection is not wiping a table with an antiseptic. It is a technological operation with clear parameters: active ingredient, concentration, exposure time, temperature, surface type, and target microorganisms.

In SVK's practice over the last two years, we developed sanitation programs for 18 food manufacturing facilities. In each case, we started with a microbiological audit — and in 70% of cases, we found a discrepancy between the product used and the actual needs of the facility. A mistake in any parameter means the disinfection formally took place, but the microbiological culture shows an excess.

This article provides a systematization: what active ingredients exist, which industries they suit, why they need rotation, and what the law requires.

Types of Disinfectants by Active Ingredient

Each active ingredient has its spectrum of activity, limitations, and optimal application area. Below are the five main groups used in industrial disinfection.

Chlorine-Based Products

Active ingredients: sodium hypochlorite (NaOCl), chlorine dioxide (ClO₂), chloramine.

Chlorine is a classic of industrial disinfection. Sodium hypochlorite at a concentration of 200–500 ppm destroys most bacteria, viruses, and fungi in 5–10 minutes. Chlorine dioxide is a more powerful oxidizer, works at lower concentrations (5–50 ppm), and maintains effectiveness in a wider pH range (3–10 versus 6–8 for hypochlorite).

Advantages: broad spectrum of activity, including sporicidal activity; low cost; well-studied mechanism.

Limitations: corrosiveness to stainless steel at concentrations > 500 ppm; formation of toxic byproducts (trihalomethanes) upon contact with organics; pungent odor; loss of effectiveness at pH > 8. Incompatible with aluminum and non-ferrous metals.

Where they work best: water treatment, wastewater treatment, general-purpose surface disinfection, vegetable storage.

Quaternary Ammonium Compounds (QAC)

Active ingredients: benzalkonium chloride (BAC), didecyldimethylammonium chloride (DDAC), cetyltrimethylammonium bromide (CTAB).

QACs are cationic surfactants that destroy the cell membrane of microorganisms. Working concentration: 200–1000 ppm. Exposure time: 5–15 minutes. The main advantage is the combination of cleaning and disinfecting action in one product (dual-action formulas).

Advantages: non-toxic at working concentrations; odorless; non-corrosive to metals; stable during storage; residual bacteriostatic action on the surface (they form a film that prolongs protection).

Limitations: ineffective against spores, mycobacteria, and some Gram-negative bacteria (Pseudomonas spp. can develop resistance). Inactivated in the presence of anionic surfactants and organic soils. Require rotation with other groups.

Where they work best: HoReCa (floors, walls, furniture), general industrial disinfection, offices, transport.

Peracetic Acid (PAA)

Active ingredient: CH₃CO₃H — an equilibrium mixture of acetic acid, hydrogen peroxide, and water.

PAA is the gold standard for disinfection in the food industry. Working concentration: 100–200 ppm (0.01–0.02 %). Exposure time: 5–15 minutes at 20 °C. Effective against bacteria, viruses, fungi, and spores. Maintains activity in the presence of organic soils — a critical advantage over chlorine.

Advantages: decomposes into acetic acid and water — does not require a final rinse (no-rinse); works at low temperatures; compatible with stainless steel, plastic, rubber; does not form toxic byproducts.

Limitations: pungent vinegar odor at concentrations > 500 ppm; corrosive to carbon steel, copper, and brass; unstable during storage (decomposes over time — the shelf life of the solution is limited); requires careful handling of the concentrate (oxidizer).

Where they work best: CIP disinfection of dairy, meat, and beer lines; fruit and vegetable processing; aseptic packaging; food manufacturing according to HACCP and ISO 22000 standards.

Hydrogen Peroxide (H₂O₂)

Working concentration: 3–6 % for surface disinfection, 7–35 % for industrial tasks (sterilization, wastewater decontamination). Exposure time: 10–30 minutes.

Advantages: decomposes into water and oxygen — environmentally friendly; broad spectrum of activity (including spores at higher concentrations); leaves no residuals; compatible with most materials at working concentrations.

Limitations: slower than chlorine and PAA; significantly less effective in the presence of organic soils (microorganism catalases decompose H₂O₂); unstable in light; at concentrations > 10 % — a strong oxidizer, requires special storage and transport. Effectiveness drops sharply when the surface is soiled.

Where they work best: pharmaceutical manufacturing (cleanroom disinfection), packaging material processing, water decontamination, vaporized hydrogen peroxide (VHP) sterilization in clean zones.

Alcohol-Based Products

Active ingredients: ethanol (60–80 %), isopropanol (70–90 %).

Alcohols are fast surface disinfectants. Action time: 30 seconds — 1 minute. Mechanism — protein denaturation and lipid membrane dissolution.

Advantages: instant action; fast evaporation without residues; compatibility with most surfaces; ease of application.

Limitations: ineffective against spores and some non-enveloped viruses; flammable; do not work on wet surfaces (dilution reduces the concentration below bactericidal levels); unsuitable for large areas.

Where they work best: spot disinfection in laboratories, pharmaceuticals, medical facilities; wiping work surfaces, instruments, small equipment.

Comparison Table

Legend: +++ high effectiveness, ++ medium, + limited, — ineffective.

Disinfectant Selection by Industry

Food Manufacturing (HACCP, ISO 22000)

Requirements: the disinfectant must be approved for contact with food equipment surfaces, leave no toxic residuals, and be compatible with CIP systems.

Recommended products:

• PAA (peracetic acid) — the first choice for CIP disinfection of dairy, meat, and beer lines. No-rinse at 100–200 ppm.
• Chlorine-based — for treating vegetable storage, surfaces, water treatment systems. Require a final rinse.
• QAC — for auxiliary rooms (floors, walls, doors), but not for contact surfaces.

The HACCP standard requires a documented sanitation program: a list of products, concentrations, exposure times, treatment frequency, responsible person, and effectiveness control (microbiological culture, ATP tests). Read more about cleaning before disinfection in the article "Industrial Detergents: Types and Selection".

Pharmaceutical Manufacturing (GMP, cleanroom)

Requirements: the disinfectant must be sterile-filtered for Class A/B clean zones, have validated effectiveness against specific microorganisms, and leave no particulates.

Recommended products:

• Hydrogen peroxide (VHP) — vapor sterilization for cleanrooms (Class A/B).
• Alcohols (70% IPA) — daily wiping of surfaces, instruments, laminar flow hoods.
• PAA — for equipment and floors in clean zones.
• QAC — daily use with mandatory rotation with a sporicidal product.

GMP requires: rotation of at least 2 disinfectants; monthly sporicidal treatment; validation of each product on the specific surfaces of the facility; control of equipment dead legs.

HoReCa (restaurants, hotels, catering)

Requirements: ease of use, safety for personnel without special protection, lack of odor, fast action.

Recommended products:

• QAC — the main working disinfectant: floors, tables, furniture, restrooms. Convenient format: ready-to-use solutions or concentrates with a dispenser.
• Chlorine-based — kitchen surfaces, cutting boards, small equipment. Require rinsing.
• Alcohols — bar counters, handles, touch screens, fast spot treatment.

Post-pandemic, new sanitary protocols appeared in HoReCa: treatment of contact surfaces every 2 hours (door handles, menus, POS terminals), daily disinfection of the ventilation system, and a mandatory treatment log.

General Industry (warehouses, offices, transport)

Recommended products:

• QAC — a universal choice. Combines cleaning and disinfection. Does not damage surfaces.
• Chlorine-based — for floors, restrooms, waste areas.
• Hydrogen peroxide — for air conditioning and ventilation systems (fogging).

Concentration vs Exposure Time: A Critical Ratio

This is a fundamental relationship that is ignored at most facilities. It is described by the Chick-Watson equation: disinfection effectiveness depends on the product of concentration (C) and time (T).

In practice, this means:

The main mistake is to apply the disinfectant and rinse it off immediately. The surface must remain wet throughout the entire exposure time. If the solution dries in 3 minutes, but 10 are needed, disinfection has not occurred.

The second mistake is "more is better." Doubled concentration does not mean doubled effectiveness. Instead, corrosiveness, residuals, risk to personnel, and costs increase. The manufacturer always specifies the optimal C × T ratio — it must be followed.

Disinfectant Rotation: Why You Cannot Use One Type Constantly

Microorganisms adapt. This is not a theory — it is a documented fact. Pseudomonas aeruginosa forms biofilms that are resistant to QACs after just 3–4 months of constant use. Staphylococcus aureus develops tolerance to chlorine-based products at subinhibitory concentrations.

Recommended rotation strategy:

1. Identify 2–3 disinfectants with different mechanisms of action. For example: QAC (destroys the membrane) + PAA (oxidizes) + chlorine-based (oxidizes, different mechanism).

2. Rotate monthly or on a 2 weeks / 2 weeks schedule.

3. Conduct sporicidal treatment monthly regardless of the main schedule.

4. Monitor effectiveness. ATP tests (result in 15 seconds) or microbiological culture (result in 48 hours) after each change of disinfectant.

Mistake: changing the brand but keeping the same active ingredient. Brand rotation is not rotation. Rotation is a change of chemical class. As Mariia Samokhvalova notes: "One of our clients — a meat processing plant in the Vinnytsia region — used only a QAC disinfectant for 8 months. After switching to our rotation program with PAA, the ATP test results improved from 250–400 RLU to a stable 40–80 RLU."

Regulatory Requirements in Ukraine

State Registration of Disinfectants

In Ukraine, disinfectants are subject to mandatory state registration. The procedure includes:

1. Submitting an application to the expert institution — ДП «Комітет з питань гігієнічного регламентування МОЗ України» (State Enterprise "Committee on Hygienic Regulation of the Ministry of Health of Ukraine").

2. Laboratory testing: effectiveness against target microorganisms, toxicological assessment, corrosive activity.

3. Obtaining a certificate of state registration with the assignment of a registration number.

4. Entry into the State Register of Disinfectants of the МОЗ України (Ministry of Health of Ukraine).

Without registration, the sale and use of a disinfectant in Ukraine are illegal.

Separately, it is worth considering the Technical Regulation on the Safety of Chemical Products (UA-REACH), which came into force in January 2025. It introduces additional requirements for the registration of chemical substances, classification, and labeling. Read more in the article "UA-REACH: What Manufacturers Need to Know".

EU Biocidal Products Regulation (BPR) for Export

If a company plans to export disinfectants to the EU, it must comply with Regulation (EU) No 528/2012 — Biocidal Products Regulation:

• Active substance approval — the active ingredient must be included in the EU Union List of Approved Active Substances.
• Product authorization — each commercial product undergoes separate authorization in an EU member state or through the centralized ECHA procedure.
• Product Type (PT) — disinfectants for the food industry belong to PT 4 (Food and feed area), for general surfaces — PT 2 (Disinfectants and algaecides not intended for direct application to humans or animals).
• SPC (Summary of Product Characteristics) — a standardized document describing the product, conditions of use, and limitations.

The authorization procedure in the EU takes 12–18 months and requires a significant array of toxicological and ecotoxicological data. Read more about the requirements for chemical products for the EU market in the article "Requirements for Household Chemicals for Export to the EU".

FAQ

What is the difference between disinfectants and antiseptics?

Disinfectants are intended for treating surfaces, equipment, and premises. Antiseptics are for human skin. They have different concentrations, different toxicity requirements, and different registration. An industrial disinfectant cannot be used as an antiseptic — it can cause chemical burns.

Do I need to rinse the surface after disinfection?

It depends on the product and the application area. PAA at a concentration of up to 200 ppm is no-rinse (does not require rinsing at food manufacturing facilities). Chlorine-based products require rinsing with drinking water. QACs usually require rinsing on food manufacturing contact surfaces but do not require it in general industry. Always check the technical data sheet (TDS) of the specific product.

What is the difference between sanitization and disinfection?

Sanitization is the reduction of the number of microorganisms to a safe level according to sanitary standards. It usually means destroying 99.9 % of bacteria (3-log reduction). Disinfection is the destruction of 99.999 % of vegetative microorganisms (5-log reduction). Sterilization is the complete destruction of all forms of microorganisms, including spores (6-log reduction). In the food industry, the term "sanitation" is more often used, which includes both cleaning and sanitization.

How to check the effectiveness of disinfection?

There are three main methods: ATP luminometry — an instant test (result in 15 seconds), measures the level of adenosine triphosphate on the surface. Norm: < 100 RLU for food contact surfaces. Microbiological culture (swab test) — the gold standard, but the result is in 24–48 hours. It shows the number and type of microorganisms. Residual concentration test strips — check whether the working concentration of the solution has been reached (for example, test strips for free chlorine or PAA).

Disinfectants from SVK: Contract Manufacturing and In-House Development

SVK manufactures industrial disinfectants based on all main active ingredients: chlorine-based, QAC, PAA, hydrogen peroxide, and combined formulas. Our manufacturing allows us to develop products for the specific tasks of the customer.

What we do:

• Formulation development for the specifics of your manufacturing: surface type, target microorganisms, rinsing requirements, compatibility with the CIP system.
• Contract manufacturing of disinfectants under your brand (Private Label) — from small batches to industrial volumes.
• Certification support — we help with the preparation of documentation for state registration in Ukraine and for authorization under EU BPR.
• Laboratory testing — effectiveness testing on specific microorganism strains from your facility.
• Rotation program selection — we develop an alternation scheme for 2–3 products with different mechanisms of action.

If you need a disinfectant that works specifically on your equipment, with your soils, and with your safety requirements — contact SVK technologists for a free consultation.

---

Read Also

• Industrial Detergents: Types and Selection — cleaning precedes disinfection: how to choose the right product
• UA-REACH: What Manufacturers Need to Know — new requirements for chemical product registration from 2025
• Requirements for Household Chemicals for Export to the EU — the regulatory path of a chemical product to the EU market
• Industrial Chemistry Glossary — definitions of terms: surfactants, biocide, MIC, ATP, CIP, and others