What should the pH of water be when using Iodine for chemical sanitizing?

The correct response is that the pH of water should be less than 5.0 when using Iodine for chemical sanitizing. Iodine is an effective sanitizing agent when it is used in slightly acidic conditions, as high pH levels can decrease its effectiveness. The efficacy of iodine as a sanitizer is influenced significantly by pH; generally, the lower the pH, the more effective the iodine is at sanitizing.

Maintaining a pH below 5.0 helps ensure that the iodine remains in its effective form, allowing it to effectively kill bacteria, viruses, and fungi present on surfaces or in solutions. This makes it vital for food safety and sanitation practices, particularly in foodservice and food production environments where proper sanitization is essential to prevent foodborne illness.

In contrast, a pH above 5.0 can lead to diminished sanitizing capabilities of iodine, thus potentially compromising hygiene standards.