What is a major drawback of using chlorine as a sanitizer?

Using chlorine as a sanitizer has many benefits, but one of the notable challenges is indeed that it can leave water spots on surfaces after it evaporates. This is primarily due to the presence of calcium and other minerals in the water that can remain behind once the chlorine has acted and the water has dried. These water spots can present issues in environments that demand a high level of cleanliness and aesthetic standards, such as food service areas or kitchens, where clear, spotless surfaces are often necessary for both hygiene and presentation.

While it is true that chlorine is cost-effective and widely used in many cleaning protocols, these advantages must be balanced against the potential drawbacks, such as the water spots it can leave behind. The stability of chlorine at various pH levels can also be a concern, as its efficacy as a sanitizer can diminish outside certain pH ranges. Additionally, while the irritation to skin and eyes can depend on concentration, it is not accurate to say that chlorine does not irritate; at higher concentrations, it certainly can cause irritation. Therefore, recognizing the potential for water spots is important for proper sanitation and aesthetics in food safety and service environments.