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For more than a century, disinfectants called “quats,” short for quaternary ammonium compounds, have been a trusted way to control harmful microbes in many industries, including food processing. They became popular because they are cost-effective, offer broad-spectrum protection, and do not corrode surfaces.
But in food processing, quats are slowly losing favor—and for good reasons. Their cationic nature makes them stick strongly to surfaces, which is great for long-lasting sanitation. Unfortunately, this same property means they can leave residues on equipment and even transfer to food unless rinsed thoroughly. Today, labs can detect QAC compounds in food at extremely low levels.
Two recent high-profile cases have made regulators even more cautious. Both involved products marketed as “completely natural and organic” disinfectants for direct use on food. After years on the market, these products were found to contain significant amounts of DDAC, a twin-chain quat.
Environmental concerns are also growing. Regional councils now test wastewater for QAC residues and set strict limits. Why? Because QACs are toxic to aquatic life and are known to irritate human organs.
If you’re wondering what to use instead of your current QAC sanitizers, don’t worry. Hygiene Technologies has developed effective alternatives for both open-area cleaning and CIP systems. Call us today at 0800 REAL CLEAN (0800 732 525) to find the best solution for your needs.
