What classification is given to antimicrobial products that reduce microorganisms to safe levels?

The classification of antimicrobial products that reduce microorganisms to safe levels is known as a sanitizer. Sanitizers are specifically designed to lower the number of bacteria on surfaces and in foods to levels considered safe by public health standards. They are commonly used in food service and public health applications, where it is critical to maintain a certain level of sanitation to prevent disease and ensure safety.

In contrast, disinfectants are used to destroy or inactivate a larger range of microorganisms, including viruses and bacteria, and are typically applied to surfaces rather than skin or food. Cleaners are used for removing dirt and grime but do not necessarily have antimicrobial properties. Antiseptics are agents that are applied to living tissues or skin to reduce the possibility of infection or sepsis, functioning at a different level than sanitizers. Each category serves a specific purpose, with sanitizers focusing on reducing microbial counts to established safety levels while being gentler in their action compared to disinfectants.