Disinfection

Disinfection is a process in which pathogens (such as bacteria, viruses, fungi) on objects, surfaces or in certain environments are reduced to such an extent that they are no longer infectious. The aim is to interrupt chains of infection and protect against communicable diseases.

How does disinfection work?

Physical disinfection: Heat (e.g. boiling or steam applications), UV radiation or other thermal processes that kill microorganisms.
Chemical disinfection: Use of disinfectants (e.g. alcohol, chlorine, hydrogen peroxide) that deactivate or destroy microorganisms on surfaces or hands.

Difference to sterilization

Disinfection: Reduces the bacterial count to a level at which the treated surfaces or objects no longer pose a risk of infection.
Sterilization: Makes the material completely germ-free (destroys or removes all viable microorganisms and their spores).

Areas of application

Healthcare: Hand disinfection, reprocessing of instruments, surface disinfection in hospitals and doctors' surgeries.
Private households: spot disinfection of sensitive areas (e.g. wounds, toilets, pacifiers for small children) or during waves of infection.
Food industry: Cleaning work surfaces and equipment to prevent contamination.
Public areas: schools, gyms, swimming pools, restaurants.

Tips for hand disinfection

Use asufficient amount of disinfectant and apply to dry hands.
Rub thoroughly intoallareas of the hands (palms, backs of hands, spaces between fingers, thumbs, fingernails) for 20-30 seconds.
Allowhandsto dry, do not rinse or wipe, so as not to reduce the effect of the product.

Conclusion: Consistent disinfection protects against infectious diseases and is particularly important in places where many people come together or where there is an increased risk of infection. At the same time, it should be applied in a targeted and careful manner in order to avoid resistance and avoid unnecessarily polluting the environment.