disinfect

Disinfecting refers to processes that destroy or reduce the number of pathogenic microorganisms on inanimate surfaces or objects to a level that minimizes the risk of disease transmission. Disinfection does not necessarily destroy all microorganisms, including bacterial spores, and is distinct from sterilization, which aims to remove all viable organisms. It is also distinct from antisepsis, which refers to applying antimicrobial agents to living tissue.

Disinfection methods include chemical agents and physical processes. Chemical disinfectants commonly used on surfaces include chlorine-based compounds (such as sodium hypochlorite), alcohols (ethanol, isopropanol), quaternary ammonium compounds, hydrogen peroxide, peracetic acid, and iodine solutions. Physical methods include heat (moist heat for autoclaving or pasteurization, dry heat) and radiation (ultraviolet light, gamma irradiation).

Effectiveness depends on factors such as the organism, the presence of organic matter, surface material, temperature, concentration, and the required contact time. Some microorganisms, notably bacterial spores, are highly resistant to routine disinfection. Organic matter can shield microbes and reduce efficacy. Disinfectants may be inactivated by hard water or incompatible with sensitive equipment.

Common applications include health care facilities, laboratories, food processing, water treatment, and households. High-level disinfection is used for certain medical devices, while routine surface cleaning uses intermediate or low-level disinfection. Safety and environmental considerations include potential toxicity, corrosion, and residues; proper labeling and safety data sheets should guide use.