AISI 430 stainless steel behaviour at different disinfectants

The samples of AISI 430 stainless steel were exposed to various disinfectant solutions and then examined by scanning electron microscopy. The chemical processes that take place on stainless steel surfaces during disinfection, were put into evidence by measuring the pH of the working biocide solutions after their contact with stainless steel samples. The 430 stainless steel was chosen due to the fact that it is used for public food kitchens and catering/gastronomy industry, as well as for food processing industry. The action of three commercial disinfectants was studied: Actisept (with active chlorine as active substance), Anasept (mixture of hexamethylenediamine, polyhexamethylene biguanide and quaternary ammonium compounds) and Oxonia Active (mixture of peroxyacetic acid with hydrogen peroxide). Microscopic analysis demonstrated that disinfectants induced structure modifications of 430 stainless steel surfaces. It was concluded that the 430 stainless steel metallic surfaces are affected during the sanitization process and the damages depend on the nature of the disinfectants.