How to choose a surface disinfectant and the nuances of its use

How to choose a surface disinfectant and the nuances of its use
How to choose a surface disinfectant and the nuances of its use

Disinfection of surfaces is an important step in cleaning. It allows you to get rid of harmful microorganisms and infections, prevent various diseases, it is required to comply with sanitary standards. You cannot do without it at food processing enterprises, public catering, medical institutions, it is also useful at home. To do this correctly, you need a reliable and safe surface disinfectant. This article will help you to get acquainted with the nuances of its choice and correct application.

Important characteristics of a good disinfectant

The disinfectant chosen should have the following properties:

• High biological activity against bacteria, fungi, yeast. Harmful microorganisms must quickly perish in the entire population.

• Good resistance to external influences. This includes hard water, residues of detergents, the presence of organic compounds.

• Lack of skin irritants and substances toxic to the human body and pets.

• Ease of use, no persistent unpleasant odor, high concentration.

In practice, it is far from always possible to find a disinfectant that would meet all these requirements and would be affordable. If the budget is limited, then the emphasis should be placed on the biological activity of the substance, because the destruction of microorganisms hazardous to health is its primary task.

What affects the effectiveness of the use of a disinfectant

Recent studies have shown that the death of a population of harmful microorganisms dies in a logarithmic manner. First, about 90% of bacteria die in a certain period of time, and then another 90% of the remaining number. Survives no more than 1% of the original amount. As the temperature rises, the death of microorganisms occurs faster. An increase in the concentration of the disinfectant also leads to this. To make it as effective as possible, the pre-treated surface should be cleaned of residues of organic compounds and wiped well.

How to optimize the surface disinfection process

First of all, you can not save a disinfectant and act on microorganisms in insufficient concentration. This leads to incomplete death of the population, mutations and the acquisition of resistance to processing. This is especially dangerous in the food sector. It is imperative to observe the conditions for the use of a particular agent (temperature, pH level of the medium). There should be no substances that inactivate the disinfectant after surface treatment.

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