Disinfectant

Disinfection is the destruction of biological agents to levels such that any infection hazard is eliminated and the disinfected object is safe to handle.

Disinfection is performed using chemical disinfectants (e.g. alcohols, iodine or chlorine solutions). Chemical disinfectants have a range of properties, and no single disinfectant is effective in all situations. Microorganisms vary in their resistance to chemical disinfectants. To choose an appropriate disinfectant, one should consider the identity and concentration of microorganisms present, and the degree of inactivation required. Spores and prions tend to be very resistant to chemical disinfection.

Examples:

Ethanol

(ethyl alcohol, C₂H₅OH) and 2-propanol (isopropyl alcohol, (CH₃)₂CHOH) have similar disinfectant properties. They are active against vegetative bacteria, fungi, and lipid-containing viruses, but not against spores. Their action on nonlipid viruses is variable. For highest effectiveness, they should be used at concentrations of approximately 70% (v/v) in water.