Against infections; prevents the multiplication of microorganisms.
Germ-free; free of living organisms.
Smallest unicellular microorganisms whose cell nucleus is not surrounded by a membrane (prokaryotes). Reproduction by simple cell division, subdivision into three basic forms, rod-shaped bacteria, spheres (cocci) and curved rods (spirillae). Desirable bacteria such as intestinal bacteria serve to maintain bodily functions, undesirable bacteria such as salmonella are responsible for food spoilage or infectious diseases.
Inhibits/stops growth and multiplication of bacteria without destroying them.
Damage to the bacterial cell by a bactericidal anti-infective (e.g. antibiotic) or a disinfectant that causes cell death.
Aerobic or facultative anaerobic, gram-positive, rod-shaped bacteria that form spores.
Active substances or preparations used to deter or render harmless harmful organisms by chemical or biological means. Pharmaceuticals, cosmetics and medical devices are not biocides.
Removal of contamination caused by microorganisms or other substances
The number of microorganisms is reduced to a level that is neither harmful to health nor to the quality of food, for example.
Process for reducing the number of microorganisms capable of multiplying as a result of killing/inactivation, specifying a standardised, quantifiable proof of effect with the aim of bringing an object/area into a state that no longer poses a risk of infection. The aim of disinfection is the defined reduction of the number of pathogenic or facultative-pathogenic microorganisms.
Chemical substances or mixtures of substances that kill or inactivate microorganisms on surfaces, in liquids or gases.
Disinfection of inanimate surfaces such as floors, fixtures and equipment.
Inhibiting the growth and multiplication of fungi.
Chemical or biological agent that kills the fungi or their spores or prevents their growth for the time of its effectiveness.
Hazard Analysis and Critical Control Point, hazard analysis for the identification of critical points for the protection of the end consumer; prescribed by LMHV (Food Hygiene Ordinance) since 1998 in food processing areas. Method for quality assurance with a focus on hygiene in the food industry and in large-scale catering.
Reduction of germs on the hands with the aid of a washing preparation with germ-killing properties, nowadays replaced by “disinfecting hand washing” or “hygienic hand washing”.
Extensive reduction of transient and resident skin flora to prevent transmission of infectious agents from the hands of the surgical team to the wound area during surgical procedures. For this purpose, the hands should be systematically rubbed with a hand disinfectant for 3 – 5 minutes.
Targeted reduction of transient skin flora to prevent transmission of infectious agents through the hands when treating and caring for patients. For this purpose, the hands are to be rubbed for 30 seconds with a hand disinfectant according to a specific system.
Health promotion of man and his environment, summary of preventive measures against the emergence and spread of diseases.
To put into a state of loss of an original effect. In the case of viruses, refers to the effectiveness of disinfection procedures, since viruses are only able to reproduce via host cells and do not have their own metabolism.
Infection. Local or general disturbance of the organism by pathogens that enter the organs or tissues from the outside and have the ability to multiply.
Colony forming units (germ count).
Pollution / contamination of rooms, water, food, objects or persons by microorganisms or by radioactive substances, biological poisons or chemical substances.
e.g. “bacteriostatic” means that the growth of bacteria is stopped. In contrast, “bactericidal” means killing bacteria.
Stopping the growth of microorganisms.
Methicillin-resistant Staphylococcus aureus strains. Antibiotic-resistant microorganisms that are either introduced into hospitals by appropriately colonized or infected individuals or are selected there by antibiotic therapy.
In the case of microorganisms, a distinction is made between pathogenic (disease-causing) species, such as salmonella, and apathogenic species, which are often even very useful, such as lactic acid bacteria.
An oxygen-active compound having the chemical formula CH3CO-OOH. Strong oxidizing agent and therefore in higher concentrations highly flammable and explosive substance. Diluted solutions are often used as disinfectants, because on the one hand they have excellent microbicidal properties, but on the other hand the only reaction products are water and acetic acid. Disadvantage: very corrosive
Quaternary ammonium compound.
Genetically determined insensitivity independent of culture-related conditions.
Robert Koch Institute, formerly Federal Health Office. Researches and documents communicable diseases in humans. Founded in 1891 as the Royal Prussian Institute for Infectious Diseases, modelled on the Institut Pasteur in Paris. Always remained independent of universities and combined basic and applied research from the beginning.
RKI list of disinfectants (procedures recommended by the public health officer in the event of an epidemic).
Disinfection measure for the rapid killing or inactivation of microorganisms. Appropriate agents, usually alcohol-based, should only be used on clean surfaces.
The property of killing spores (bacterial and fungal).
Suitable for the fast and safe disinfection of surfaces and inventory, whereby it must be observed that the surfaces to be disinfected are fully wetted during the exposure time.
Means “free from organisms capable of reproduction and their spores”.
Killing or inactivating all microorganisms on surfaces, in liquids or gases with the aim of preventing their further spread. Sterilization is performed with heat. A distinction is made between steam sterilization, hot air sterilization and gas sterilization. Steam sterilization is the method of choice and is used for thermostable goods. Temperatures of 121 ° C and 134 ° C have proven to be suitable for use in hospitals. The sterilization time varies depending on the temperature and the type of packaging. The actual sterilization phase consists of the compensation time, the killing time and the safety margin. For hot-air sterilization of surgical instruments, the set temperature must not fall below 180 ° C for reasons of sterilization safety. In gas sterilization, which is used for thermolabile medical devices, a distinction is made between ethylene oxide and formaldehyde sterilization. For ethylene oxide sterilization, the temperature range is between 37 ° C and 60 ° C. For formaldehyde sterilization, the optimal temperature range is between 60 ° C and 70 ° C with a usual exposure time of 1 hour.
Association of Hygiene Professionals of the Federal Republic of Germany e. V. Represents the professional interests of hygiene professionals at both national and international level.
Smallest pathogens. They are not viable on their own, but require foreign host cells. They consist of the necessary carrier of the genetic information (nucleic acid sequence), which is surrounded by a protein coat and possibly by an additional lipid-containing shell.
Inhibition of the ability of viruses to multiply (mainly for the production of plasma derivatives and vaccines).
Elimination of viral contamination, e.g. by suitable chemical disinfectants.
Causes complete or permanent virus inactivation.
Hospital laundry should always be disinfected by laundry disinfection with chemical agents or chemo-thermal laundry disinfection.