What concentration range of Iodine is appropriate for chemical sanitizing?

The appropriate concentration range of iodine for chemical sanitizing is typically between 12.5-25 parts per million (ppm). This concentration is effective in killing a wide variety of pathogens and is commonly used in food service environments for sanitizing surfaces, utensils, and other food contact items.

Using iodine within this range ensures that sanitizing solutions are potent enough to effectively eliminate harmful microorganisms while remaining safe for food contact. Concentrations below 12.5 ppm may not provide adequate disinfection, while levels above 25 ppm can lead to potential residue issues, impart unwanted flavors to food, or even cause skin irritation. Thus, the specified range balances safety and efficacy for sanitizing purposes in a food service context.