Disinfectants

Disinfectants

Disinfectants are chemicals which reduce micro-organisms to a safe level (but they do not kill all bacteria). Hot water at 82°C can also be used as a disinfectant.

Examples of disinfectants include bleach, some toilet cleaners.

• Disinfectants should be only used on surfaces that are already clean. They do not work effectively on dirty surfaces.
• Chose specific detergents that is suitable for area/surface to be cleaned.
• It should be non-tainting, easily rinsed off and reasonably non-corrosive.
• Ensure proper concentration and observing the required contact time (the length of time necessary for a disinfectant to be in contact with bacteria in order to be reduced to safe levels).
• Disinfectants used in concentrations that are too weak will fail to reduce bacterial contamination to safe levels, and those which are too strong will result in unnecessary wastage.

Bacteria can grow in disinfectant solutions which have been used up or have become stale. At this stage the use of such a solution actually spreads rather than kills bacteria. It is recommended to change the type of disinfectant/s used because bacteria in a certain environment can become immune to a disinfectant which has been in use in the same area for a long time.

Care must be taken to ensure the disinfectant is appropriate. For example, there is no advantage in using disinfectant on the floors of kitchens or food storage areas as the floor does not come into contact with food and after the treatment the floor will be walked upon and the bacteria reintroduced. Normally, where crockery, cutlery ,pots and pans have been thoroughly washed in either a double-bowled sink or in a dishwasher where the rinse temperature is high enough (82°C), then there is no need to use disinfectant. However, because larger items of equipment and work-tops cannot be washed by these methods, disinfectant is necessary when they are being cleaned, i.e., after each use in the case of a worktop.