Keimbekämpfung

Keimbekämpfung, literally “germ eradication,” refers to the systematic use of physical, chemical, or biological methods to eliminate or inhibit the growth of pathogenic microorganisms such as bacteria, viruses, fungi, and protozoa. The concept emerged in the early twentieth century alongside the rise of germ theory and the need for sanitary practices in hospitals, food production, and public health.

Traditional approaches include heat sterilisation—autoclaving at 121 °C for 15 minutes—chemical agents such as chlorine, quaternary ammonium compounds, and alcohols, and physical methods like filtration and ultraviolet‑C irradiation. In recent years, advanced techniques such as hydrogen peroxide plasma, ozone exposure, and cold atmospheric plasma have expanded the toolkit for Keimbekämpfung, offering non‑thermal alternatives suitable for heat‑sensitive materials. The choice of method depends on the target organism, the material or surface, and the required safety margins.

Regulatory bodies such as the World Health Organization and national health authorities set standards for disinfectant efficacy, often based on log‑reduction criteria. In healthcare settings, routine Keimbekämpfung protocols aim to reduce healthcare‑associated infections, while in food processing facilities it is integral to preventing contamination and ensuring product safety. Continuous research evaluates emerging pathogens and resistance patterns, guiding updates to guidelines and fostering the development of more effective, environmentally sustainable decontamination solutions.