The disinfection serves the removal of pathogens and stops the spread of germs. However, not only the "bad" germs but also the harmful ones are killed. So you take the body the opportunity to train in the "defense". The instructions of the manufacturer regarding the application should be strictly followed for an optimal disinfection result.
Types of disinfection
- Hot water disinfection: This physical process has the advantage of leaving no chemical residues. This z. B. placed objects for at least two minutes in about 82 ° C hot water. Much higher temperatures offer no advantage, because protein (eg blood residues) can crust and encapsulate germs that survive the heat treatment. Lower temperatures are also disadvantageous because germs are not completely killed in these circumstances.
- Chemical disinfection: An alternative is the chemical disinfection. Corresponding agents are listed in the "List of disinfectants for the food industry, which has been tested and found to be effective according to the guidelines of the German Veterinary Society (DVG)", which is published by DVG.
In private households disinfectants should basically not be used. This also applies to the so-called combination preparations for simultaneous washing and disinfecting, the disinfecting effect for effective use is usually far too low.
Exception: households in which salmonella permanent excretors are living or people with other special physical hygiene problems who have been prescribed a medical disinfectant.
Caution should be exercised with household cleaners in spray form - studies have shown that they can cause 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 do not want to give up these funds? Then be careful not to inhale them and then ventilate the room thoroughly.
The situation is different in the medical and / or industrial sector or in the industrial production of foodstuffs. Depending on the workplace, specific instructions for cleaning and disinfection are given there. Some companies use the services of external companies that specialize in these procedures. Hand disinfection is particularly important in the commercial sector (eg in large kitchens), because only thorough cleaning and disinfection of the hands can prevent microorganisms that cause illness from settling on the skin and from there reaching food or objects.
Only certified disinfectants listed in the list of the German Society for Hygiene and Microbiology (DGHM) should be used. Combination preparations of soap and disinfectant are often insufficient because of a lack of disinfecting effect. Even scented remedies are not in the commercial sector.