Substandard disinfectants will be removed from local market – GA-FDD Director

The Government Analyst – Food and Drug Department (GA-FDD) in collaboration with the Environmental Health Unit (EHU) – Public Health Ministry on Monday advised the public on principles of cleaning followed by disinfection of surfaces and objects in households, institutions, eating houses/food service establishments and manufacturing premises. This is in an effort to reduce the risk associated with the spread of the COVID-19 virus, where strict cleaning and disinfecting measures must be employed.

Cleaning, the GA-FDD said, is the process of applying energy to remove dirt (organic matter) from frequently touched or used surfaces and objects using soap and water or detergents, along with some mechanical action (brushing, wiping or scrubbing). Cleaning does not kill microorganisms (germs) such as the COVID-19 virus but it reduces significantly the number of germs that may be present on a surface or an object, thereby reducing its spread.
Disinfection, on the other hand, is the process of using chemicals to kill microorganisms – germs such as the COVID-19 virus. In order for the process of disinfection to be effective, it must be applied after surfaces or objects are cleaned. In addition, the time the disinfectant is in contact with the surface or object also plays a role in the effectiveness – contact time must be in excess of one (1) minute or as is otherwise stated on the label.
The GA-FDD added that examples of disinfectant solutions are 70-90 per cent concentration alcohol (ethanol/isopropanol), Chlorine-based products – most popular being sodium hypochlorite – (household bleach 5-6 per cent solution and diluted to 0.05 per cent – 500 ppm or 0.5 per cent – 5000 ppm), hydrogen peroxide > 0.5 per cent and the popular disinfectant sprays which in most cases are a combination of an alcohol, an alkali and/or quaternary ammonium compound.
The GA-FDD and the EHU-MoPH also reminded persons to not mix cleaning solutions with disinfectants in an attempt to clean and disinfect surfaces or objects at the same time because fatal or dangerous gases can be created with such mixtures.
It added that more importantly the effect of the disinfectant will be reduced when it is mixed with a detergent, resulting in microorganisms (germs) such as the COVID-19 virus not being killed.
According to the GA-FDD Director, Marlan Cole, disinfectants tested that are found not to be in compliance or in accordance with established standards will be removed from circulation on the local market and those imported will be restricted from being released for use in Guyana. This will be in accordance with provisions made in the Laws of Guyana – Food and Drug Act Chapter 34:03 and the Food and Drug Regulation of 1977.
Inspectors and Environmental Health Officers in the regions and other municipalities of Guyana will be actively inspecting and swabbing surfaces in eating houses/food service establishments and manufacturing premises to ensure they are properly disinfected (sanitised – meaning being free of germs) in an effort to prevent or reduce the spread of the COVID-19 virus on contaminated environmental surfaces or objects.