Desinfectants

Disinfectants are chemical or physical agents used to destroy or inactivate pathogenic microorganisms on inanimate objects and surfaces, thereby reducing the risk of infection. They are distinct from antiseptics, which are safe for living tissue, and from sterilants, which aim to kill all microorganisms, including spores. Disinfectants may be used on hospital floors, countertops, instruments (depending on compatibility), water supplies, and in food processing.

Common chemical disinfectants include chlorine-based compounds (sodium hypochlorite), alcohols (ethanol, isopropanol), aldehydes (glutaraldehyde), peroxides (hydrogen peroxide, peracetic acid), phenolics, and quaternary ammonium compounds. Each has a typical spectrum of activity and different material compatibility and safety profiles. Effectiveness depends on concentration, contact time, temperature, and cleanliness; organic matter can reduce activity. Some agents are sporicidal (e.g., certain aldehydes, peracetic acid) while others are mainly bactericidal or virucidal.

Application requires adherence to labeling: correct dilution, exposure time, and safety precautions. Heat, UV, and filtration are non-chemical methods used for disinfection in some settings; sterilization methods are used for higher-level microbial control.

Safety considerations include toxicity, corrosivity, fumes, residue, and environmental impact. Proper handling, ventilation, and storage are essential, and used disinfectants should be disposed of according to local regulations. Regulatory agencies provide product registrations and usage guidelines to ensure efficacy and safety.