dezinfekcij

Dezinfekcija, sometimes written dezinfekcij, is the process of reducing or eliminating pathogenic microorganisms on surfaces, objects, and liquids to levels considered safe for health. It differs from sterilization, which aims for complete elimination of all forms of microbial life, and from sanitation, which lowers microbial load to acceptable levels.

Disinfection is achieved through chemical or physical means. Chemical disinfectants include alcohols (ethanol, isopropanol), chlorine-based agents (sodium hypochlorite), oxidizers (hydrogen peroxide, peracetic acid), aldehydes, and quaternary ammonium compounds. Physical methods include heat (pasteurization, boiling, steam), ultraviolet light (UV-C), and filtration in liquids.

Applications include healthcare settings for equipment and surfaces, domestic cleaning, water treatment, food processing, and laboratories. The effectiveness of disinfection depends on factors such as the disinfectant concentration, contact time, temperature, pH, and the level of organic matter; biofilms or heavy contamination can reduce efficacy. Some materials and pathogens require specific agents or procedures.

Safety and environmental considerations are important. Disinfectants can be toxic, corrosive, or irritating, and may form hazardous byproducts. Proper handling, preparation, application, and disposal are essential, as is adherence to product labels and regulatory guidance.

Regulatory bodies and standards (for example, WHO guidelines, national health agencies, and environmental authorities) evaluate disinfectants for efficacy and safety, providing recommended usage and contact times. Disinfection is a core component of infection prevention, public health, and food and water safety.