Aqueous ozone has a long, well-established, and well-respected history in the food operations industry. Discussing its merits, an article published in this magazine more than 14 years ago reported that aqueous ozone “has been used as a disinfectant in drinking water since 1893, as a food preservative for the cold storage of meats since 1909, and found to prevent the growth of yeast and mold during the storage of fruits in 1939.”1
While aqueous ozone is not suggested or recommended to be used as a replacement for an EPA-registered disinfectant, at least not in the United States, the authors go on to say that “[aqueous] ozone has enjoyed a long history of use and is known as a broad-spectrum biocide against viruses, bacteria, biofilms, fungi and protozoa.” [Read More…]
A cleaning professional working in a laboratory was tasked with disinfecting work surfaces in the lab. The disinfectant he was using had already been pre-mixed and poured into a bucket. His job was to take a microfiber cleaning cloth and wipe down the surfaces with the water/disinfectant solution.
Following up on his work, his supervisor then tested the surfaces using what is called an ATP monitoring system. Already in use in many laboratories for a variety of functions, when it comes to cleaning these tools are used to determine how much adenosine triphosphate (ATP) is found on a surface before or after cleaning. [Read More…]
Historically, the professional cleaning industry has been slow to change, and this was evidenced by many of the same types of equipment being displayed at tradeshows. But this all changed about a decade ago when the industry “went green.” Today, new environmentally preferable cleaning chemicals, tools, and equipment are introduced just about every year.
And this year is no exception. We expect some manufacturers at the tradeshow will be introducing an entirely new type of green cleaning system, referred to as aqueous ozone. Manufactured by different companies, a limited number of these systems have already been certified by Green Seal®, which verifies their green credentials as well as effectiveness. [Read More…]
Many cleaning professionals have heard that a surface must be cleaned before applying a disinfectant. However, they might not know exactly why. But before explaining the reasons, it will help to identify the differences between cleaning and disinfecting.
According to the Centers for Disease Control and Prevention (CDC), here is how these terms are defined:
Cleaning removes germs, dirt, and impurities from surfaces or objects.
Disinfecting kills germs on surfaces or objects.
But these definitions do not tell us why cleaning must be done before a surface can be disinfected, often referred to as the “two-step” process.
The following explanations from leading health and safety sources can help explain why the two-step process is necessary.