The eld of research investigating sanitation practices and application gave shape to the prophetic attributes of an ideal sanitizer. It has been toward these aspirational properties that researchers in the eld of chemical product development have devoted their resources. These attributes include (Marriot and Gravani 2006)

• Broad antimicrobial spectrum (bacteria, viruses, yeasts, molds) and rapid kill

• Nontoxic/ low toxicity (safe for consumers) and readily biodegradable in the environment

• No adverse effects on food • Environmental tolerance (efcacy not impacted by water conditions,

soil load, temperature, detergents) • Good material compatibility (noncorrosive to the materials applied) • Stable under concentrate and use-solution application conditions • No odor or acceptable odor • Ease of measurement and monitoring • Inexpensive

The ideal sanitizer is yet to be discovered. Today’s commercial chemical sanitizers can be classied into two categories: oxidative and nonoxidative chemistries. Products within both classications have advantages and disadvantages as outlined in Tables 6.1 and 6.2. Nonetheless, each of these commercially available and utilized sanitizers has undergone extensive research and development to overcome hurdles to bring improved products to market. Innovation was wrought by addressing the disadvantages and limitations identied in the performance of the known sanitizers. This chapter illustrates the research and development involved in the major classes of chemical sanitizer products employed by the foodprocessing industry today as a part of an overall sanitation program.