All Exams Test series for 1 year @ ₹349 only
Question

What is the standard contact time required for most chemical sanitizers to achieve microbial reduction ?

This question was previously asked in
CUET PG 2026 Agri-Business Management Question Paper (25-Mar-2026) (Shift 2)
The correct answer is
5 - 10 min

Understanding Chemical Sanitizer Contact Time

Effective sanitation relies on using chemical sanitizers for the correct duration. This contact time allows the sanitizer to sufficiently reduce or eliminate microorganisms.

Standard Contact Time Requirement

For most common chemical sanitizers used in food service, healthcare, and other settings, a specific contact time is required to ensure adequate microbial reduction. This time is crucial for the sanitizer's effectiveness.

  • Why Contact Time Matters: Chemical sanitizers work by disrupting or killing microorganisms. This process takes time to be effective against a range of microbes.
  • Standard Duration: The generally accepted standard contact time for many chemical sanitizers is 5 to 10 minutes. This duration ensures the sanitizer has sufficient opportunity to act on the microbial populations.

Evaluating Sanitizer Contact Time Options

Let's review the options provided:

  • 5 - 10 seconds: This is generally too short for most chemical sanitizers to achieve significant microbial reduction.
  • 30 - 60 seconds: While some sanitizers might have specific protocols using this timeframe, it's often considered a minimum or insufficient for broad effectiveness.
  • 5 - 10 minutes: This is the widely recognized standard contact time for many sanitizers (e.g., quaternary ammonium compounds, iodine, chlorine solutions) to ensure effective sanitation.
  • 30 - 40 minutes: This duration is excessively long and typically not required for standard chemical sanitization processes.

Therefore, the standard contact time required for most chemical sanitizers to achieve microbial reduction is 5 to 10 minutes.

Was this answer helpful?

Similar Questions

  1. A flipper defect can indicate :
  2. Which can spoilage type shows can swelling with sour or cheesy odour ?
  3. What is the primary purpose of cleaning before disinfection in food processing ?
    A. To add flavour to food surface
    B. To remove visible soil that shield microorganisms
    C. To increase temperature
    D. To reduce initial load of microorganisms
    E. To add odour
    Choose the correct answer from the options given below :
  4. In Clean-In-Place (CIP) system what is the typical sequence after alkali cleaning :
  5. Flat sour in canned food is caused by :
  6. __________ is the dehydration that may accompany the freezing process.
  7. __________ is a raw sugar with 99% Impurities and most of the by-product of sugar crystal formation (molasses) is removed.
  8. Calculate $F_0$-value for Clostridium botulinum provided the $D_{10}$ value at $121^{\circ}C$ is 0.23 minutes, assume a 12D process :
  9. In sensory testing procedure, which one is not categorized under 'Hedonic test' :
  10. Lard and butter that are solid at room temperature and are mixture of liquid oil and solid fat. The lipids are completely solidified only in very low temperatures. Such homogeneous mixture of liquid oil and solid fat are defined as :

Important Questions from Mixed Topic (CUET PG)

  1. Kalpsutra, the illustrated canonical text is from:-
  2. The Harappan city almost exclusively devoted to craft production was-:
  3. Mohandas Karamchand Gandhi launched quit India movement after the failure of:-
  4. The "Objectives Resolution" was introduced in constituent assembly by:-
  5. Who among the following was not a member of the constituent assembly:-
Need Expert Advice?
Upcoming Exams
GATE
February 06, 2027
Test Series
CUET PG img
CUET
CUET PG Psychology (HUQP20) 2026 Mock Test Series
10 Tests
781 Attempts
3.7(15)
English
More Questions from CUET PG

Start Your Preparation with Prepp Mobile App

Download the app from Google Play & App Store
Download the app from Google Play & App Store
Prepp Mobile App