CloroxPro Blog – Professional Cleaning and Disinfection Insights
A blog from industry experts devoted to public health awareness, best practices, and the role of environmental cleaning and disinfection, to promote safer, healthier public spaces.Reduce the risk of foodborne illness with proper disinfection. https://www.cloroxpro.ca/blog/reduce-the-risk-of-foodborne-illness-with-proper-disinfection/ February 18, 2021 March 1, 2021 https://www.cloroxpro.ca/wp-content/uploads/2021/02/Website-Version-1.png
Reduce the risk of foodborne illness with proper disinfection.
Solving the unique challenges presented by food contact surfaces.
Foodborne illnesses are common, affecting millions of Canadians every year. In any food preparation area, there is a high risk of cross contamination that can result in foodborne illness. Proper sanitizing and disinfection protocols are crucial to reduce the microorganisms that cause many of these illnesses, but it is important to use approved products, following the directions for use on the label, to ensure safe practices.
Foodborne illness is a common issue.
A foodborne illness occurs when something you eat or drink makes you sick.1 Health Canada and the Public Health Agency of Canada estimate that between 11 and 13 million Canadians suffer from illnesses caused by foodborne bacteria every year.2
Symptoms of foodborne illnesses often resemble the stomach flu (stomach cramps, nausea, vomiting, diarrhea, and/or fever). Often, when people have a “24-hour flu” the cause is foodborne illness. Symptoms can appear soon after eating contaminated food but it is possible for symptoms to develop as long as a month later (or more).1,2
Those most at risk are young children, the elderly, pregnant women and people with weakened immune systems. Most people fully recover, but foodborne illnesses can result in chronic health problems, such as arthritis and kidney failure.1,2
Microorganisms including bacteria, parasites and viruses can all cause foodborne illnesses. Bacterial illnesses are the most common type of foodborne illness. Some of the most common sources of foodborne illnesses include Salmonella, E. coli and Listeria.2
Proper cleaning and sanitizing of hard, non-porous surfaces can help reduce foodborne illnesses.
There is demand for food-safe sanitizers and disinfectants.
Health Canada approves the sale of disinfectants for several use sites including food premises which may contain various active chemistries like chlorine compounds (e.g. bleach), peroxide and peroxyacid mixtures, carboxylic acids, quaternary ammonium compounds, acid anionic, and iodine compounds for use on food-contact surfaces.3 Disinfectants represented for use on surfaces or objects that may come into direct contact with food or beverages (e.g. counters, eating and drinking utensils, and food processing equipment) should carry a statement – Avoid contact with food.
Disinfectants for use in food premises must have a Health Canada-issued drug identification number (DIN) and meet criteria, including those regarding antimicrobial efficacy, stipulated in the Health Canada document Guidance Document: Disinfectant Drugs.3
Foodborne illness can occur from improper use of cleaners, sanitizers and disinfectants. Specific types of disinfectants and sanitizers are required for food contact surfaces. Cross-contamination can occur when cleaning chemicals get into food. For example, if cleanser is spilled on a counter and not cleaned up properly and rinsed with water, if food is then prepared on that counter it can result in illness.2
Not all disinfectants are appropriate for use on food contact surfaces, so it is important to read the label for the intended and appropriate use of the disinfectant.
Choose disinfecting and sanitizing products that are approved for food contact surfaces
Clorox knows food safety.
Clorox has a range of products that can be used on food contact surfaces, however, these require rinsing the food-contact surfaces with potable water. The latest formulation, Clorox® Anywhere™ Daily Sanitizer & Disinfectant (DIN 02495716), does not require rinsing after use.
Clorox® Anywhere™ Daily Sanitizer & Disinfectant kills 99.9% of bacteria and viruses commonly found on food contact surfaces, such as Salmonella and E. coli., and cold and flu viruses. While most disinfectants will work against coronavirus, Clorox® Anywhere™ Daily Sanitizer & Disinfectant is likely to be effective and may be used against SARS-CoV-2, the coronavirus that causes COVID-19. Please see it listed in the Health Canada public database on COVID-19.4
Exclusively for use with the Clorox Total 360® Electrostatic Sprayer System, Clorox® Anywhere™ Daily Sanitizer & Disinfectant is designed to meet the needs of kitchens, restaurants, hotels and daycares. This system provides surface coverage up to 4 times faster than trigger spray while using up to 65% less solution, for one-step sanitizing and disinfection of food and non-food surfaces.
Sanitize and disinfect food contact surfaces with the one-step, no-rinse formulation
- Sanitizes in 1 minute
- Disinfects against 6 bacteria in 9 minutes
- Disinfects against 3 viruses in 5 minutes
Learn more about Clorox® Anywhere™ Daily Sanitizer & Disinfectant here.
- Ontario Ministry of Health and Long-term Care – Public Health Division. Food Safety: A guide for Ontario’s foodhandlers. Accessed November 6, 2020.
- Canada Public Health Association. Foodborne illnesses – what causes food poisoning. Accessed November 6, 2020.
- National Collaborating Centre for Environmental Health. Disinfectants and sanitizers for use on food contact surfaces. Accessed November 6, 2020.
- Government of Canada. Hard-surface disinfectants and hand sanitizers (COVID-19): List of disinfectants with evidence for use against COVID-19. Accessed February 18, 2021.