Alpet No-Rinse Quat Sanitizer

This product does not require gloves to be worn when sanitizing high touch, hard surfaces. If you have sensitive skin, you may want to consider wearing gloves simply as a precaution.

Contact to sensitive parts of the body may result in a stinging feeling or slight irritation. This irritation is treatable. If contact has been made with the eyes, gently rinse eyes with water as soon as possible. It may take 15 to 20 minutes to recover. If inhaled or swallowed, get some fresh air and breathe slowly.

If conditions still persist, call your doctor for medical attention.

Both quat-free and quat sanitizers are safe to use. However, there are differences in each solution and their acceptable locations of use. A quat sanitizer is composed of stronger active ingredients in order to kill a broader range of microbes.

It is highly recommended to use a quat-free sanitizer in facilities that contain dairy, produce yeast, use dry processors, handle water sensitive equipment and export to the EU.

Alpet No-Rinse Quat Sanitizer is one of the most versatile chemicals, as it is used to disinfect in government buildings, hospital applications, restaurants and open air market applications. It can be made into an easy spray and into a disinfectant wipe for walls and tables.

Quats are ammonium salts that have a positively-charged nitrogen atom at their center. This basic molecule can be modified in many different ways to create quat-based compounds, which are then used as sanitizers and disinfectants. (Note: Quats have NO ODOR. Ammonium is not ammonia.)

A quat's positive charge actually helps it bind to bacteria, viruses and other microorganisms that cause disease—all of which have a negative charge. By doing this, the germ's cell walls are disrupted, which ultimately leads to its destruction. To completely disinfect or sanitize a surface, quats must be in contact with that surface for a certain length of time. This time varies depending on the product and application method, so always double check the instructions on labels.

Surfaces in food processing areas can get contaminated by bacteria like Salmonella and norovirus, so it is important to clean and sanitize them often with a foodservice surface sanitizer spray. Sanitize whenever there is a chance of contamination and at least every four hours. Use the right amount, which is usually a few fluid ounces per gallon of water, and rinse if needed. The cleaning frequency may change based on the product you use and how you apply it.