Investigation of the disinfection efficiency of commercial hydrogen peroxide, chlorine dioxide, and chlorine disinfectant on different surfaces

Abstract

Abstract OBJECTIVE The disinfection efficiency of disinfectants differs in specific conditions. This study aimed to investigate the disinfection efficiency of commercial hydrogen peroxide, chlorine dioxide, and chlorine disinfectant on real field surfaces and provide data for precise disinfection. METHODS Simulated field disinfection and field disinfection methods were conducted to quantitatively evaluate the disinfection efficiency of hydrogen peroxide, chlorine dioxide, and sodium dichloroisocyanurate. The log10 reduction of biological indicators, Escherichia coli (ATCC 8099) and Staphylococcus aureus (ATCC 6538), was calculated. Next, the reduction in natural bacteria on the surfaces of a food production and processing workshop and a biosafety laboratory was determined. RESULTS The 3 commercial disinfectants evaluated were effective against E coli and S aureus, with a reduction of more than 3.00 log10 colony-forming units/mL tested for an exposure time of 15 minutes with 3.5% hydrogen peroxide, 100 mg/L chlorine dioxide, and 250 mg/L sodium dichloroisocyanurate. The natural load in the food production and processing workshop decreased by more than 90% using 10.5% hydrogen peroxide with an exposure time of 30 minutes. The same disinfection level in the biosafety level 2 laboratory was achieved by 500 mg/L chlorine dioxide at an exposure time of 60 minutes and 450 mg/L sodium dichloroisocyanurate at 60 minutes. CLINICAL RELEVANCE This study provides a reference for precise disinfection of surfaces in the food industry and biosafety laboratories.