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

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

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

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

See Also

• Sterilization (microbiology)
• Antiseptic
• Preservation (food)
• Pasteurization

References

Disinfection Resources
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