Disinfectants (Sanitizers)

Choose the Proper Strip for Your Application

Make Sure Your Food, Restaurant or Care Facility is Safe

Sanitizer Test Strips

Choose the Indigo brand sanitizer strips that best suits your application. Indigo test strips have minimum 2 year shelf lives and 100 strips/vial-reliable and cost effective.

Sanitizer/disinfectant test strips are an essential tool in the control of infectious microorganisms that can find their way onto food, drink and surfaces such as handrails, dishes & cutlery.

They help accurately dilute chlorine, iodine, hydrogen peroxide, peracetic acid and quaternary amines (quats) which are never applied in their concentrated form.

Indigo offers sanitizer & disinfectant test strips that accurately measure the concentration of these chemicals across the broadest range of accepted dilutions (ppm).

More Information

Our sanitizer dilution calculator takes the guesswork out of mixing the right concentration.

Read our blog on Wash, Rinse, Sanitize. Take the worry out of unexpected health inspections.


  • fast response time-just seconds
  • easy to read, accurate color charts
  • white backing ensures best contrast color chart comparisons
  • stiff plastic support for dipping into tubes, gaps, etc.
  • 2 year shelf life if kept tightly closed
  • SDS data sheets available

Chlorine and quaternary ammonium sanitizers are by far the most important especially in food preparation. The table below lists their pros & cons. Peroxide use is more specialized for things like hot tubs and contact lens cleaners where skin/eye sensitivity can be an issue. Peracetic acid is popular in some food preparation and plant nurseries.


Pros Cons
Effective on a wide variety of bacteria Can be corrosive
Not affected by hard water Can be irritating to the skin
Generally inexpensive Deteriorates over time
  Loses some activity in the presence of organic matter



Pros Cons
Not affected by hard water Effectiveness decreases greatly with increase in pH
Less irritating to the skin than chlorine Should not be used in water > 50°C
Activity is not lost rapidly in the presence of organic matter May also discolor equipment and surfaces


Quaternary Ammonium Compounds (QAC):

Pros Cons
Nontoxic, odorless, colorless, noncorrosive, nonirritating Slower at killing some microorganisms
Relatively stable in the presence of organic matter Not compatible with some detergents
Active over a wide pH range Not compatible with hard water

Three Compartment Sink Procedures

Food safety regulations for restaurants are strictly enforced in most cities. Fortunately, the rules are easy to follow.

All you havet to do is wash, rinse, sanitize and air dry your dishes, utnesila and glassware using a sink with 3 basins (compartments).

  1. The first sink basin has hot water (35C/95F) and soap to clean the utensils, dishes & glasses
  2. The second sink basin has hot water to rinse the soap off.
  3. The third sink basin has warm water (25C/75F) and a sanitizer to kill remaining germs.
  4. Step 4 uses a rack to hold the utensils, dishes & glasses for air drying.

You can do this with the following sanitizers: chlorine at 50 or 100ppm, quat at 200ppm or iodine at 25ppm.