September 8, 2025
Why Food Producers Shouldn't Use Toxic Cleaning Chemicals
For years, food facilities have relied on traditional cleaning chemicals like strong acids and chlorine to kill germs. These chemicals were seen as a quick fix for pathogens. But a closer look shows they come with major hidden costs that can hurt a business's bottom line. In an industry where safety and tight budgets are key, traditional chemicals are no longer a smart choice. They create serious financial and operational risks that can impact everything from your brand to your employees.
The High Price of Traditional Cleaning
The true cost of using traditional cleaning chemicals goes far beyond the price of the product itself. The problems they create can quickly add up, leading to a business crisis.
Risk 1: Fines, Recalls, and Damaged Reputation
In food manufacturing, one small mistake can lead to huge financial problems. A single cleaning failure can trigger a product recall. The average direct cost of a food recall is an estimated $10 million, just to pull and get rid of the product . When you add in indirect costs like lawsuits and lost sales, the total can go much higher. For products sold nationwide, recalls can cost up to $100 million .
A food safety event can destroy years of hard work building customer trust . News travels fast. Retailers may stop selling your product, and customers may choose another brand. After a 2006 E. coli outbreak linked to spinach, retail purchases of bagged spinach dropped by 63% . It took over a year for sales to recover to previous levels, showing how long it takes to rebuild a reputation .
In Minnesota, the food safety system is managed by agencies like the Minnesota Department of Agriculture (MDA) and the Minnesota Department of Health (MDH) . These state agencies enforce federal standards from the USDA and FDA . MDA inspectors conduct unannounced, risk-based inspections where they review food safety plans, facilities, and sanitation records . A failed inspection can lead to costly fines. The FDA can fine companies $10,000 to $20,000 per violation and will often pursue multiple violations at once . If a facility fails to fix problems after an inspection, a costly re-inspection may be required, which carries a fee of $1,144 .
Risk 2: Employee Health and Safety
Traditional cleaning chemicals also pose a serious risk to employees. Many of these substances are known to cause health problems. For example, quaternary ammonium compounds (Quats) can cause severe irritation to the eyes and skin.1 Long-term exposure can even lead to skin allergies or asthma . One study found that exposure to Quats increased the risk of physician-diagnosed asthma more than other chemicals like glutaraldehyde or chlorine .
Chlorine and its byproducts also create health risks. When chlorine is added to water in a food processing plant, it can create compounds that irritate the eyes, nose, and throat . While chlorine's smell can be a warning sign, it's not a reliable way to tell if the air is safe . This means a facility can pass an inspection for chlorine gas but still have a hazardous environment, leaving the company open to future legal claims .
These health risks have a direct impact on your business. Worker safety violations can lead to large fines from the Occupational Safety and Health Administration (OSHA). For example, a Wisconsin food manufacturer faced a proposed fine of $277,472 after two workers had amputation injuries . Additionally, each injury or illness claim affects your workers' compensation costs. A bad claims history can significantly increase your insurance premiums over time, which is a long-term operational cost . Health and safety problems also lead to low employee morale and high turnover, which means more costs for hiring and training .
Risk 3: Damaging Expensive Equipment
Food manufacturers invest a lot in equipment, especially stainless steel, which is chosen for its durability and resistance to rust . However, certain traditional chemicals, particularly strong acids, can damage this expensive equipment .
When equipment surfaces are damaged or corroded, they can form small imperfections where bacteria can hide and create hard-to-remove biofilms . This means the very cleaning solution meant to protect your products can actually create a new contamination risk. Damaged equipment can also lead to more maintenance costs, downtime, and the need for early replacement. These long-term financial consequences are far greater than any short-term savings from using cheap, corrosive chemicals .
Risk 4: Environmental and Wastewater Issues
The environmental impact of traditional cleaning chemicals is another business liability. Wastewater from food production is a major source of pollution . It contains high levels of organic matter, fats, oils, and other substances .
When chemicals like Quats are washed down the drain, they end up in wastewater treatment plants, which can't remove all of them . These compounds are toxic to aquatic life . There is also a major public health concern that the overuse of these chemicals may contribute to antibiotic-resistant bacteria, a global health crisis .
The Smart Shift: Modern Sanitation Solutions
The problems with traditional chemicals call for a new, smarter approach. Modern solutions are not only better at killing pathogens but are also safer for employees, equipment, and the environment.
Meet a New Class of Cleaners
The industry is moving away from harsh, one-size-fits-all chemicals to advanced, science-based solutions. These modern alternatives, such as Peracetic Acid (PAA), Ozone, and Electrolyzed Water (EW), use natural processes to get better results.
How Modern Technologies Work
The goal of any sanitation program is to effectively kill pathogens. Modern technologies excel in this area while also solving the risks posed by traditional chemicals.
- Peracetic Acid (PAA): This solution is non-corrosive to stainless steel, which protects your equipment investment [20, 2, 23, 5, 2]. It also breaks down into safe compounds and does not create harmful byproducts [20, 2, 5, 2].
- Ozone: Made of three oxygen molecules, ozone quickly destroys germs and then turns back into oxygen, leaving no chemical residue on food or equipment . This makes it a great choice for safety and food quality. Ozone is 50% stronger than chlorine and works 3,000 times faster.4 Ozonated water can eliminate 99.999% (a 5-log reduction) of common pathogens like
E. coli and Salmonella on food surfaces . It can also extend the shelf life of produce without changing its appearance or taste . - Electrolyzed Water (EW): This technology is made by passing electricity through salt water.7 This process creates hypochlorous acid (HOCl), the same natural disinfectant your body uses to fight germs.7 EW is effective against tough bacterial biofilms and common food poisoning bacteria.7 Some advanced EW systems can achieve a greater than 7-log reduction of pathogens with no chemical additives.10 Since EW breaks down into salt and water, it leaves no toxic residue.7 It also does not require personal protective equipment (PPE) for handling, which directly improves worker safety.10 This technology can be made on-site using just tap water and table salt, making it a sustainable and cost-effective solution for Twin Cities food manufacturers.12
The table below compares these modern technologies to traditional solutions.
The EIDS Advantage: Your Local Partner
Switching to modern sanitation is not just about using a different chemical. It requires a smart, proactive strategy. This is where EIDS Cleaning & Consulting provides a unique value for food manufacturers in the Twin Cities area.
From Checklists to Strategic Partnerships
EIDS believes that compliance should be a strategy, not just a checklist.17 With over 20 years of experience in commercial sanitation, EIDS offers full consulting services to help food manufacturers succeed . This proactive approach helps businesses avoid the hidden costs of operational failures, such as fines and recalls, before they happen.17
Local Experts for Twin Cities Businesses
For food manufacturers in the Twin Cities, having a partner who understands local regulations is essential. While federal rules provide a baseline, Minnesota's Departments of Agriculture and Health are the agencies that conduct unannounced, on-site inspections . Since 2018, EIDS has been serving clients in the Twin Cities area and has the expertise to ensure businesses meet and exceed local and federal health codes . This local knowledge builds trust and shows that EIDS understands the specific challenges faced by businesses in the area.
Custom Solutions for Your Facility
Every food manufacturing facility is different. A generic cleaning program can leave major gaps in sanitation. The EIDS process starts with a full facility assessment to review current practices and find potential risks . Based on this review, EIDS experts design a custom cleaning and sanitation plan tailored to your specific needs . This customized approach goes beyond simple cleaning; it improves overall health and safety for your entire operation .
Traditional cleaning methods are an outdated model with major risks. Using harsh chemicals puts your finances, brand reputation, employees, and equipment at risk. Modern, science-based solutions like PAA, Ozone, and Electrolyzed Water are a superior choice. They are better at killing pathogens, protect your workforce, and preserve your assets.
In a competitive market where a single contamination event can erase years of progress, switching to modern sanitation is a smart business move. EIDS Cleaning & Consulting is the right partner to help food manufacturers in the Twin Cities make this change. By offering proactive, expert-led consulting and custom solutions, EIDS ensures your facility is not just ready for its next inspection, but is positioned for long-term success.
