I want to reformulate a sanitizing hand wash for use in the food industry. I like the idea of using around 5% SLES and salt (around 6%) to thicken it with an anti-microbial agent (no colourants or flavourants are permitted by our food industry clients). I will also most likely add 1% glycerine as a humactant. Most of the anti-microbial agents I have considered, i.e. Salibact or Chlorhexidine Gluconate seem to be incompatible with anionic surfactants.
Can anyone offer me some advice about which anti-microbial agents I should consider using? A Google search is giving nothing (expect peptides) and I am close to forming the opinion that anti-microbial agents that I can use hand soap are all chlorine based. Any input that can steer my opinion in a direction would be welcome.