What type of chemical is commonly used as a sanitizer in dairy operations?

Chlorine-based sanitizers are widely used in dairy operations due to their effectiveness in killing a broad spectrum of microorganisms, including bacteria, viruses, and fungi. These sanitizers work by disrupting the cell walls of pathogens, effectively neutralizing them and reducing the risk of contamination in dairy equipment, surfaces, and facilities.

Their quick action and ability to be used in various concentrations make them particularly advantageous in a dairy setting, where maintaining high standards of hygiene is crucial for milk quality and dairy product safety. Additionally, chlorine-based sanitizers are relatively cost-effective and easily available, which further contributes to their popularity in the industry.

In contrast, other types of sanitizers, such as alkaline or acidic options, may not offer the same broad-spectrum effectiveness or may have limitations regarding residue levels and compatibility with certain materials used in dairy equipment. Non-peracetic, while useful in some contexts, may not provide the same level of efficiency as chlorine-based sanitizers in typical dairy sanitation procedures.