Disinfecting is a collective term for all the procedures used to eliminate or reduce the number of the (micro)organisms in the environment.
THREE COMPONENTS OF DISINFECTION
These three components are the most important to be considered suggested by us, but you can read more about the factors which effect the disinfection from the recommendation of the Hungarian National Center for Epidemiology below.
The prudent setting of the exact treatment time is especially important. It is influenced by the treated area and the infection causing elements, which should be examined previously.
Ozone like most of the disinfectants used nowadays disinfects via oxidation. While using it, the proper concentration must be ensured. We suggest, as rule of thumb, that at least 50 ppm is required.
The method is a way of application carried out with a specific disinfecting solution. It can be variable, because it takes into account many factors such as the medium of the disinfection and the desired objective.
Please note that unless you ensure that the required disinfecting and sterilization conditions are met, you cannot ensure the desired level of harmful organisms, toxin-free food or a pest-free environment.
WHAT ARE WE FIGHTING AGAINST?
Bacteria are single-cell organisms of mostly a few μm in size that lack a nucleus. One ml surface water contains about one million bacterium cells. There are approximately 10 times as many bacterial cells as human cells in the human body. Most bacteria are harmless or downright useful, but there are pathogen bacteria triggering communicable diseases such as cholera, MRSA, syphilis, anthrax, leper or the plague.
Viruses are the smallest microorganisms known. Viruses possess the characteristics of both living and inanimate beings. They behave as live organisms only in hosts, using its internal processes. Invading a suitable cell, a virus can modify its functioning and can create hundreds of thousand copies of itself, thus causing the illness of and damage to the host. Diseases caused by viruses include among others AIDS, smallpox, the flu, polio and rabies.
A fungus is any member of a large group of eukaryotic cells, single-celled or multicellular, appearing normally in colonies. Fungi can live on rotten material or be parasites using the hosts as a live organism to be decomposed. Most fungi reproduce by means of airborne spores. The kingdom fungi, estimated to have about 1.5 million so far unknown species, has about 100,000 of these formally classified. Some of them can cause communicable diseases, mycoses. Many species produce compounds called mycotoxins. They are toxic to animals and humans, resulting in various conditions of mycotoxicosis.
A mycotoxin is a toxic secondary metabolite produced by microscopic organisms of the fungi kingdom.
The development of animals given feed contaminated with mycotoxins will fall behind the normal rate, their reproduction parameters will deteriorate significantly. Mycotoxins can appear not only in cereals such as wheat, maize, but also in products of animal origin such as meat, milk or eggs. Through the raw materials used to produce animal feed, food safety is also an area of concern, since the toxins (poisonous substances) in foodstuffs can cause severe health conditions and diseases also in consuming humans.
Chemical compounds are entities that formed by two or more different elements are held together by chemical bonds. In cases some compounds are undesirable such as the scopolamine or atropine, which are highly toxic in big doses and produced by jimson-weed, they can be eliminated by sterilization.
One third of the world's grain production is lost in every year during storage and a significant part of it is destroyed by insects. There are many type of them (e.g. lesser grain borer, rice weevil or saw-toothed grain beetle, etc.) and causing issues in various ways. With disinfection this damage can be mitigated, because most of these insect pests can be eliminated, while the grains won't be harmed.
FACTORS AFFECTING DISINFECTION
You need to take a number of factors into account when you require efficient disinfecting or sterilization such as the active agent (disinfecting agent), contact time, level of contamination, number and resistance of microorganisms, the characteristics of the surface to be treated.
The most important preconditions of achieving the desired disinfecting effect and maintaining the absence of contamination are as follows:
(source: Hungarian National Center for Epidemiology)
It must be ensured that the disinfectant and the microorganisms do come into contact with one another.
In order to boost efficacy and to avoid any damage to the object treated, in addition to observing correct contact times, it is highly important to use a disinfectant of the correct concentration.
You can maintain the absence of contamination by periodically or continuously repeated disinfection processes, depending on the effects of the disinfectant and by preventing re-contamination.
Contact time should be long enough to maintain the contact between the disinfectant and the microorganism for a sufficient period of time.
Uncleanliness can reduce the efficacy of disinfection or can even prevent it. The scrupulous cleaning of the instruments, objects and surfaces beforehand is a crucial phase of the disinfection process, removing most of the physical contamination, making surfaces wettable.
In cases where to constant sterile environment is necessary, repeated tests for contaminations on a regular basis, to modify and fine-tune the procedure employed or higher level of contamination safety precautions must be applied.