Category: Sani Professional

PDI International, renowned leaders in delivering clinically proven infection prevention solutions, have launched an innovative range of biodegradable sanitising wipes designed specifically for the UK food, catering, hospitality and service (HoReCa) industry.

Proudly Made in Britain, Protect 360° Biodegradable Sanitising Wipes, developed under the Sani Professional brand, leverage PDI International’s years of expertise and reputation for excellence in infection control, particularly in highly stringent healthcare environments.

As the number 1 brand in foodservice wipes in North America, serving high-profile clients such as McDonald’s, Starbucks, KFC, Disneyland, Delta, Royal Caribbean, and more, PDI brings its unparalleled commitment to excellence to the UK’s HoReCa sector.

Backed by rigorous research and developed in-house, the innovative Sani Professional® Protect 360° Biodegradable Sanitising Wipes present PDI International’s most environmentally conscious offering to date, developed specifically to protect your People, your Place, and our Planet.

This commitment extends to conscientious choices in formulation, fabric selection, product packaging, sustainable disposal practices, and manufacturing in Britain. The wipes are 100% plastic-free, made from biodegradable fibres, containing a 100% plant-based active formulation.

Designed as a food safe solution, the wipes are clinically proven to effectively eliminate all bacteria and key viruses like norovirus, flu, and coronavirus with medical grade efficacy in just 60 seconds.

Tailored for catering and hospitality, they are dermatologically tested and suitable for use on most non-porous surfaces, including tables, food preparation areas, countertops, chopping boards, furniture, and door handles.

PDI International has also tackled prevalent challenges encountered by the hospitality sector. Among these is the notorious “sticky table effect” and the dispersion of hazardous chemicals via the use of sprays, posing risks or discomfort to both staff and guests. The solution utilises a natural-based active ingredient to effectively combat sticky tables, while opting for wipes over sprays, eradicating any inhalation risks associated with chemical exposure.

President and CEO of PDI International, David Gueundjian, said: “As market leaders of clinically proven infection prevention products, we recognise the delicate balance between pioneering sustainable solutions and ensuring unwavering efficacy. We are proud to be the first to bring to the UK locally-made innovation that delivers superior efficacy without compromising neither the environment nor the health and safety of individuals at large. We commit to adopting a balanced approach to sustainability, always prioritising the well-being and safety of people above all else.”

Microbiological foodborne diseases (FBD) such as salmonella, E. coli, and Campylobacter impose both public health and financial burdens on society. In the UK, an estimated 2.4 million cases suffer from an FBD every year. Among these, norovirus imposes the greatest economic and societal burden, with an estimated annual cost of £1.68 billion.

Supported by research, the innovative Sani Professional Protect 360° Biodegradable Sanitising Wipes have been clinically engineered to ensure maximum efficacy and protection against these common foodborne diseases, all while adhering to environmentally conscious and sustainable practices.

Embracing sustainability is essential as the hospitality industry works towards its goal to be net-zero by 2040, a critical objective identified by UK Hospitality, the UK’s leading trade body for the industry.

In the battle against germs, the claim “Wipes out 99.9% of all germs!” might seem like the ultimate victory chant. However, the reality is more nuanced than marketing magic suggests. In the realm of infection control, especially in critical environments like healthcare and food processing, the concept of log reduction takes centre stage. Here, we unmask the significance of log reduction and why it plays such a vital part in the fight against infection.

Log Reduction: more than just a percentage

Imagine this: You stroll down the supermarket aisles, and there it is, the bold claim – “Wipes out 99.9% of all germs!” It’s like a superhero promise, and we’re all on the lookout for germ-fighting champions.

The “near perfect” efficacy is the glittering gem of marketing stats that lures innocent shoppers, making them feel like they’ve stumbled upon the holy grail of antibacterial protection. Whilst 99.9% might sound like you have found the ultimate virus-busting weapon, in reality it has one of the lowest microbial reductions.

It’s like expecting a single wipe to be the superhero cape of cleanliness when, in reality, it’s more like a trusty sidekick in the ongoing battle against germs. So, next time you grab those wipes, remember, they’re doing their part, but they’re not wiping out every germ in town.

They’re more like the friendly neighbourhood defenders of cleanliness – good enough for our homes, but not quite the superheroes that are required for stringent environments where the risk of infection is higher, such as hospitals, and doctors surgeries.

What is Log Reduction?

Log reduction, denoted by a number followed by “log,” quantifies how much a disinfection process or product diminishes the number of microorganisms (like bacteria, viruses, and fungi) on a surface. This measurement operates on a logarithmic scale, where each “log” signifies a tenfold reduction in microorganisms. In essence, it’s a way of gauging the effectiveness of the process by understanding how many times fewer microorganisms remain after the treatment.

Log Reduction Levels: What Do They Mean?

Log reduction is a measure often presented as a percentage, with each “log” indicating a 90% reduction in the number of microorganisms. To illustrate, a 1-log reduction implies a 90% decrease, a 2-log reduction equates to a 99% reduction, and the pattern continues. The key takeaway is that the higher the log reduction, the more successful the disinfection process is at eliminating harmful pathogens. In essence, it’s a scale where higher numbers signify more robust germ-fighting capabilities.

99.9% vs 99.9999%: Unravelling the Difference

In the realm of disinfection, even slight differences in percentage points carry significant consequences. Consider the comparison between 99.9% and 99.9999% log reduction. The former denotes a 1-log reduction, translating to a 90% elimination of microorganisms. In contrast, the latter signifies a 6-log reduction, indicating an impressive 99.9999% reduction – essentially creating sterilised conditions where only 0.0001% of the original microorganisms remain. The distinction between these percentages underscores the profound impact that nuanced variations can have on the effectiveness of the disinfection process.

Importance in Various Disinfection Environments

Log reduction extends beyond specific industries or sectors. Its importance is evident in healthcare settings, where it is crucial to curb the spread of infections, in food preparation areas to guarantee the safety of consumables, and even in households to maintain everyday cleanliness. The significance lies in achieving higher log reduction values, as they contribute to creating safer and more sterile environments across various settings.

Here are some reasons why log reduction is essential in all disinfection environments:

Healthcare settings: High log reduction values are crucial in healthcare settings to control the spread of infections. This is particularly important in hospitals and clinics where vulnerable individuals may be more susceptible to microbial contamination.

Public Spaces: In public spaces like airports, public transportation, and schools, where large groups of people gather, achieving significant log reduction helps minimise the risk of infectious diseases spreading.

Food Industry: In the food industry, log reduction is vital to prevent the growth of harmful bacteria and pathogens. It ensures that food products are safe for consumption and meet regulatory standards.

Labs: Log reduction is instrumental in achieving sterility (the complete elimination or inactivation of all viable microorganisms). Sterility is often required in sensitive environments like medical laboratories, pharmaceutical manufacturing, and certain medical procedures. Achieving a high log reduction, such as 6-log, ensures that the risk of any viable microorganisms surviving is extremely low, making the environment essentially sterile.

Where can you find the log reduction on a product?

In the realm of consumer goods, a stroll through the supermarket often reveals labels proudly proclaiming a 99.9% bacteria-killing prowess strategically crafted to entice buyers. It’s a common marketing strategy to make products appear more appealing in terms of hygiene and safety. However, when we shift our focus to the healthcare sector, the narrative takes a different turn, guided by stringent standards and a commitment to infection control.

Unlike the consumer-driven emphasis on a percentage, the healthcare industry adheres to specific EN Standards, a set of criteria that each product must meet. Consider, for example, EN 16615, a standard used to assess products against bacteria such as Staphylococcus aureus, Pseudomonas aeruginosa, and Enterococcus hirae. In the healthcare arena, the efficacy against these specific bacteria is paramount, and it’s not merely about claiming a certain percentage of germ-killing ability. Instead, the focus is on achieving a minimum of a 5-log reduction, equating to an impressive 99.999% reduction in microbial presence.

The healthcare sector prioritises adherence to EN Standards over catchy marketing percentages, ensuring that products undergo rigorous testing and meet stringent criteria to uphold a higher standard of infection control. The emphasis shifts from appealing numbers to a more precise and clinically relevant measure of efficacy, highlighting the commitment to maintaining a safe and sterile environment in healthcare settings.

Beyond marketing, towards safety

Log reduction is a critical aspect of disinfection, particularly in the UK, where high standards of cleanliness are upheld. Disinfection wipes with notable log reduction capabilities play a pivotal role in maintaining a hygienic environment across various sectors. Whether in healthcare, food processing, public spaces, or laboratories, understanding and implementing effective log reduction measures is essential for the well-being and safety of individuals and the overall success of industries.

If you would like to know more about log reductions and the EN Standards our products adhere to, please contact us at contact@pdi-emea.com.

In the professional setting, where infection prevention is crucial, it can be confusing to differentiate between cleaning, sanitising, and disinfecting wipes. While these terms are often used interchangeably, they actually represent different types of products. In this blog, we’ll take a closer inspection at the distinctions between these products, with a focus on the hospitality and catering industry.

In today’s world, it is more important now than ever to understand how to properly protect yourself, your staff and customers from infection. However, there tends to be confusion regarding which cleaning methods are suitable for different situations. The terms cleaning, sanitising and disinfecting are often used interchangeably, but it’s important to recognise that each method has distinct differences and purposes.

 

 

What are cleaning wipes?

Cleaning wipes are not designed to kill the bacteria and germs on the surface; instead, they reduce the amount that there are on the surface to help reduce the risk of infections.

A cleaning (or detergent) wipe is impregnated with soap or a detergent because pure water cannot remove oily and organic soiling from a surface.[1]

The wipes are a standard non-woven or plastic free as a sustainable alternative and will typically be textured or embossed. This texture allows the wipe to collect dirt instead of just pushing it around on the surface.

What are disinfectant wipes?

A disinfectant wipe has been tested and proven to kill pathogens such as bacteria and viruses on hard, non-porous surfaces.

Wipes that are classed as disinfection wipes contain an active ingredient, such as a quaternary ammonium compound or alcohol-based formulation that is effective against microorganisms.

As these wipes contain a potent active ingredient, they are not suitable for skin use or in a food-based environment. Interestingly, these wipes are designed to extract their liquid rather than retain it, so the solution can be on the surface for its required contact time to inactivate the microorganisms.

However, it’s important to note that using a disinfecting wipe alone is not effective unless visible dirt, grime, and food residue are first removed. For optimal efficiency, it’s recommended to use a cleaning wipe for this purpose.

What are sanitising wipes?

A sanitising wipe is designed to reduce the number of germs and kill microorganisms on surfaces. Sanitisation is the process of removing as much contamination from the surface or environment. It could be achieved by either cleaning, disinfecting, or both.

These wipes sometimes include a surfactant (detergent) that removes light dirt and grease, making a sanitising wipe a multi-purpose cleaning and disinfectant.

Sanitisers are often used on food contact surfaces because they contain less harsh chemicals compared to disinfectants. Make sure to always check the label to verify that the product you are using is in fact food safe if you are using it in a kitchen or food prep area.

The Food Standards Agency (FSA) recommends that food businesses use a disposable single-use cloth when cleaning to limit the risk of cross-contamination.[2]

The key differences

Surface disinfectant products undergo more rigorous testing and must meet higher effectiveness standards compared to surface sanitising products.[3] The main distinction between disinfectants and sanitisers lies in their active ingredients.

The active ingredient is the ‘backbone’ of the formulation. Most disinfection products have a formulation based on a Quaternary Ammonium Compound, also known as ‘quats’. However, quats can leave a harmful residue on the surfaces, making them unsuitable for food prep areas.

In the food industry, various regulations, such as Regulation (EC) No 396/2005, govern disinfectants, setting maximum residue levels and prohibiting the use of quat-based formulations in food-safe wipes.[4] Consequently, a quat-free formulation is necessary to ensure the safety of wipes used in the food industry.

Sustainable alternatives

Lactic acid, a 100% plant-based compound, presents a sustainable alternative to quaternary ammonium compounds. Lactic acid has been proven to effectively kill bacteria and viruses, comparable to traditional disinfecting products. A 2015 study evaluated lactic acid’s antimicrobial mechanism and efficacy according to the European Standard for the evaluation of bactericidal efficacy (EN 1276). [5] The study concluded that lactic acid is a safe, biobased, and biodegradable option for antimicrobial products, providing a food-safe alternative for manufacturers.

What to look for on a label

Although wipes may appear similar and claim similar benefits, it is essential to examine the product labels and consider the specific details of each product. Factors to consider include the active ingredients, contact time, whether the wipe is single-purpose or dual-purpose, and whether it is safe to use around food and skin (dermatologically tested).

 

If you would like to discover our cleaning and sanitising range for hospitality and catering services, please contact us at contact@pdi-emea.com or visit: Sani Professional – PDI International % (elcap-dev.co.uk)

 

[1] Understanding How Detergents Actually Work (thoughtco.com)

[2] SAFE METHOD: CLOTHS (food.gov.uk)

[3] https://www.epa.gov/coronavirus/whats-difference-between-products-disinfect-sanitize-and-clean-surfaces#:~:text=Sanitizing%20kills%20bacteria%20on%20surfaces,EPA%20registers%20products%20that%20sanitize.&text=Disinfecting%20kills%20viruses%20and%20bacteria%20on%20surfaces%20using%20chemicals.

[4] Regulation (EC) No 396/2005 of the European Parliament and of the Council of 23 February 2005 on maximum residue levels of pesticides in or on food and feed of plant and animal origin and amending Council Directive 91/414/EEC (Text with EEA relevance) (legislation.gov.uk)

[5] corbion_a_safe_antimicrobial_for_hpc_applications_eng_434618.pdf – page 2