Disinfection serves to eliminate pathogens and stops the spread of germs. However, not only the “bad”, i.e. disease-causing germs, but also the harmless ones are killed. The body is thus deprived of the opportunity to train itself in “defense”. The instructions of the manufacturers regarding the application should be followed for an optimal disinfection result absolutely.
Types of disinfection
- Hot water disinfection: this physical process has the advantage of leaving no chemical residues. For example, objects are placed in water at about 82 °C for at least two minutes. Much higher temperatures offer no advantage because protein (e.g. blood residues) can become encrusted and encapsulate germs, which then survive the heat treatment. Lower temperatures are also disadvantageous, because under these circumstances germs are not completely killed.
- Chemical disinfection: Chemical disinfection is an alternative. Appropriate means are listed in the “List of disinfectants for the food sector tested according to the guidelines of the German Veterinary Medical Society (DVG) and found to be effective”, which is published by the DVG.
Private households
In private households, disinfectants should not be used in principle. This also applies to the so-called combination preparations for simultaneous washing and disinfection, whose disinfection effect is usually much too low for effective application.
Exception: households in which there are permanent carriers of salmonella or people with other special physical hygiene problems who have been prescribed disinfection measures by a doctor.
Caution should be exercised with household cleaners in spray form – studies have shown that these can trigger asthma: If spray cleaners are used at least once a week, the risk of asthma symptoms increases by half. Glass cleaners, furniture cleaners and room air sprays seem to be particularly risky. You don’t want to do without these agents? Then make sure not to inhale them and to ventilate the room extensively afterwards.
Commercial area
The situation is different in the medical or commercial sector or in the industrial production of food. There, depending on the workplace, specific instructions are given for cleaning and disinfection. Some companies use the services of external firms that specialize in these procedures. In the commercial sector, hand disinfection is particularly important (e.g. in industrial kitchens), because only thorough cleaning and disinfection of the hands can prevent pathogenic microorganisms from settling on the skin and spreading from there to food or objects.
Only tested disinfectants listed by the German Society for Hygiene and Microbiology (DGHM) should be used. Combination preparations of soap and disinfectant are often not sufficient due to insufficient disinfection effect. Perfumed agents also do not belong in the commercial sector.
