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The lowest level of biocidal activity, as defined by the EPA, is a sanitizer. Sanitizers are formulated to reduce the number of bacteria to safe levels on surfaces, particularly in food service environments. They do not eliminate all pathogens, but rather lower the microbial count to a threshold that is considered safe for human health.

Disinfectants, on the other hand, are designed to destroy or inactivate a broader range of pathogens, including bacteria, viruses, and fungi, and are used on surfaces that may be contaminated. Sterilizers go even further, achieving a complete elimination of all forms of microbial life, which includes the destruction of bacterial spores. Antiseptics are substances applied to living tissue to reduce the possibility of infection and are used in medical applications but also do not reach the level of sterilization.

This hierarchy of biocidal activity illustrates the specific functions and applications of each type of product, underscoring that sanitizers provide the minimal reduction in microbial numbers compared to disinfectants, sterilizers, and antiseptics.