Common sense says that cleaning is cleaning. But, because it’s a matter of safety and health, authorities such as the Centers for Disease Control and Prevention (CDC) and the U.S. Environmental Protection Agency (EPA) have established formal definitions of various cleaning procedures. The definitions refer to what a given cleaning procedure accomplishes: Just how clean IS that surface when you’re done?
Science
What Is the Difference Between Cleaning, Sanitizing, and Sterilizing? Ask Paul
All the different degrees of clean.
By Published Feb. 28, 2024.
What Is Cleaning?
Cleaning refers to the most straightforward, familiar process: removing visible pieces of food, dirt, stains, residues, and so forth through scrubbing. It naturally removes most germs from the surface and is all you need in most situations.
Products used: Dishwashing soap or standard cleaning sprays, such as our winner Method All-Purpose Cleaner.
What Is Sanitizing?
After a surface has been cleaned, it can be sanitized. This is a process of deliberately killing off enough microbes so that the surface is considered safe for ordinary use.
When to sanitize: After surfaces have come into contact with raw meat or other potentially hazardous foods.
Products used: The CDC recommends mixing a sanitizing solution by adding 1 teaspoon of household chlorine bleach to 1 quart of cool water. Bleach breaks down in water, so mix up a fresh solution every day. Commercial cleaning sprays that contain antibacterial ingredients, such as our winner Method Antibac All-Purpose Cleaner, can also be used. According to the EPA, products sold for sanitizing must reduce bacterial populations on surfaces by 99.9 percent.
How to sanitize: Sanitizers take time to kill germs. First, clean and dry the surface thoroughly. Then, thoroughly apply bleach solution to the surface, let it stand for a few minutes, and dry with paper towels or allow to air-dry. If using commercial sanitizer, follow manufacturers’ instructions, and be sure to rinse the surface thoroughly afterward.
Sign up for the Cook's Insider newsletter
The latest recipes, tips, and tricks, plus behind-the-scenes stories from the Cook's Illustrated team.
America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of America's Test Kitchen specials.
What Is Disinfecting?
The next level of cleanliness is called disinfection. The process kills viruses as well as bacteria but may not kill the spores that can potentially grow into germs in the future.
When to disinfect: If a member of the household is sick and has touched food-preparation surfaces.
Products to use: Disinfection requires a more powerful germ-killer, one that can take care of tiny, hard-to-destroy viruses as well as bacteria. A stronger bleach solution can be made with 1½ tablespoons of bleach per quart of water. Commercial disinfectant products such as those made by Lysol can also be used. Disinfectants (per CDC labeling rules) kill 99.999 percent of bacteria and viruses on surfaces.
How to disinfect: Same as for sanitizing.
What Is Sterilizing?
Sterilizing destroys all microbes and their spores, most often using high heat. This level of cleanliness is found in operating rooms and is both unrealistic and unnecessary to attain at home. In fact, keeping household surfaces sterile would not be desirable, since the normal population of harmless microbes living on surfaces can help keep the harmful ones at bay.
