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Disinfection

Disinfection (from the French des - negative prefix and Latin infecre - infection) - the destruction in the environment of potentially pathogenic microorganisms - pathogens of infectious diseases (bacteria, viruses, protozoa, fungi, etc.). During disinfection, or disinfection, a partial, selective release of the object from microorganisms occurs. This disinfection differs from sterilization, in which they destroy all types of microorganisms and their spore forms.

Distinguish between physical, chemical and biological methods of disinfection.

Food and beverage companies use physical and chemical disinfection methods to kill potential infectious agents in the premises, on equipment, supplies, utensils, packaging, etc.

Biological methods of disinfection are few.
Examples of such disinfection are: filtering water at waterworks through biological filters, disinfecting fecal water at biological stations, and biothermally neutralizing solid organic waste by composting or in biothermal chambers.
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Disinfection

  1. Disinfection
    Disinfection in combination with isolation and neutralization of the source of infection, the release of the focus from the causative agent of the infectious disease. The concept of disinfection includes disinfestation and pest control. During disinfection, only pathogenic and conditionally pathogenic microorganisms are destroyed. In this, it differs from sterilization, the destruction of all microorganisms and their spores. Pest control and pest control are aimed at reducing
  2. Disinfection
    Disinfection is a set of measures to destroy the causative agents of infectious diseases in the external environment by physical, chemical and biological methods. At the enterprises of the baking, confectionery industry, disinfection is carried out with the aim of destroying microorganisms that enter the product and cause its spoilage when propagated. Disinfection of equipment, inventory is carried out regularly
  3. FOOD INDUSTRY DISINFECTION
    To comply with the proper sanitary and hygienic regimen at food industry enterprises, disinfection is an effective way to destroy and suppress the development of foreign microorganisms. Disinfection (disinfection) is the destruction of saprophytic microorganisms — pests of a given production — in the objects of the external environment that cause damage to raw materials, semi-finished products, and
  4. Types and methods of disinfection
    According to the intended purpose, disinfection is divided into preventive, and it, in turn, consists of pre-start disinfection and technological and forced, which is divided into current and final. Preventive disinfection is carried out in organizations that are safe for infectious diseases of animals (birds) in order to prevent the introduction and spread of pathogenic
  5. Disinfection Quality Control
    Quality control is carried out in three stages. 1. Monitoring the preparation of objects for disinfection (check the degree of cleaning of surfaces, their moisture content, protection of electrical equipment and devices, sealing of rooms). 2. Monitoring compliance with the established disinfection regimes (choice of preparation and method of disinfection, concentration, temperature of the solution, uniformity of surface moistening
  6. Livestock disinfection
    Disinfection consists of two successive operations: thorough mechanical cleaning and the actual disinfection. Thorough mechanical cleaning is such a degree of cleaning at which the nature of the surface and the color of its material are clearly visible and large lumps of manure, feed or other mechanical impurities are not visually detected, even in the most inaccessible places.
  7. DISINFECTION AND DERATIZATION IN REFRIGERATORS
    Disinfection is an important activity on refrigerators. It occupies a leading position in the system of sanitary measures. Carrying out disinfection involves not only the prevention of general bacterial contamination of food products, but also the fight against the scourge of refrigerators - mold. The cameras are disinfected as they are freed from the goods, with a preventive purpose - twice a year. When
  8. Ongoing disinfection
    Routine disinfection is a mandatory anti-epidemic measure, which is carried out by the staff of the medical institution. The district doctor (paramedic) during the initial visit to the patient organizes anti-epidemic measures in the outbreak. Current disinfection is carried out by persons caring for the patient. Caregivers should be dressed in a bathrobe, wear a headscarf on their heads, in the foci
  9. Final disinfection
    Consider material compatibility! Final disinfection is carried out on instruments that cannot be sterilized or which are not required to be sterilized. In most cases, we are talking about non-heat-resistant instruments such as flexible endoscopes or materials for anesthesia. Final disinfection is carried out manually or in machines at room temperature or in machines at elevated temperatures.
  10. Disinfection. Pest control. Deratization.
    To reduce the spread of pathogenic microorganisms, a complex of hygienic and anti-epidemic measures is carried out, which includes preventive measures and active ones. Preventive measures to combat microbiological pollution include compliance with sanitary norms and rules in force in food enterprises; active measures include disinfection, disinsection and pest control.
  11. Disinfection, pest and pest control
    Disinfection, or disinfection, is a set of special measures aimed at the destruction of pathogens of infectious diseases in the human environment. To carry out disinfection, solutions of chloramine, calcium hydrochloride (sodium), phenol, cresol, formaldehyde are used. Private types of disinfection are disinsection - the destruction of insects and ticks, arthropods (mosquitoes,
  12. Disinfection and sterilization
    Mechanical means of disinfection Mechanical means of disinfection are based on the removal of pathogenic and conditionally pathogenic microbes from objects to be disinfected by washing, shaking, sweeping, wiping, vacuuming, ventilating, ventilating, washing clothes. Mechanical means and methods of disinfection are recommended to be widely used as with
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