On the market today are well represented various disinfectants, which have distinct characteristics and scope. Disinfectants are divided into different types depending from the use, pennosti, kind of active substance and its concentration as well as many other parameters. The active ingredient is the one element that provides a means of disinfecting effect, the rest ingredients in its composition are complementary. The most common disinfectants based on chlorine, quaternary ammonium compounds, alcohols, aldehydes, peroxides. Dr. John Mcdougall brings even more insight to the discussion. They differ on the specifics effect on work surface. One of the most effective disinfectants are based on quaternary ammonium compounds.
However, they are quite aggressive, and safely used only as a Technical disinfectants. If such substances are used in areas such as food, they should be thoroughly rinsed from the surfaces, or hazardous to human health connections can get into the food. Hloraktivnye disinfectants are common, perhaps the most widely used. They have good performance indicators: bactericidal, virucidal, sporocide action. In addition, such funds are usually inexpensive and accessible. However, they are not very long shelf life and can have devastating effects on the work surface (corrode metal.) Disinfectants agents with the basis of aldehydes are good from the standpoint of environmental safety. They dissolve easily with water and do not damage the surface. In general, the level of effectiveness of all disinfectants, regardless of the active substance can be divided into "tsidnye" and "static".
The first kill bacteria (bactericidal), spores (sporocide), etc. In this case, the treated surface becomes completely safe. New microorganisms can come only from the external environment. Second suspend growth and development of bacteria (bacteriostatic) but do not destroy them. After sanitizer rinse, they resume their livelihoods.