Disinfection

Disinfection is a process that eliminates many or all pathogenic microorganisms, except bacterial spores, on inanimate objects. In health-care settings, objects usually are disinfected by liquid chemicals or wet pasteurization.

Types of Disinfection[edit | edit source]

There are three levels of disinfection: high, intermediate, and low.

High-level disinfection kills all organisms, except high levels of bacterial spores, and is effected with a chemical germicide marketed as a sterilant by the U.S. Environmental Protection Agency (EPA).
Intermediate-level disinfection kills mycobacteria, most viruses, and bacteria with a chemical germicide registered as a "tuberculocide" by EPA.
Low-level disinfection kills some viruses and bacteria with a chemical germicide registered as a hospital disinfectant by the EPA.

Methods of Disinfection[edit | edit source]

Disinfection can be achieved by physical or chemical methods.

Physical methods include heat, radiation, and filtration.
Chemical methods include the use of chlorine, iodine, alcohols, aldehydes, phenols, and quaternary ammonium compounds.

Applications of Disinfection[edit | edit source]

Disinfection is used in many different contexts, including:

Water treatment to make water safe for human consumption
Waste water treatment to reduce the number of microorganisms in the water to be released into the environment
Kitchen hygiene to prevent microbial contamination
Medical hygiene to prevent infection

References[edit | edit source]

Disinfection Resources
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