What is desinfection?
It is the decontamination process of eliminating or reducing harmful microorganisms in the environment- physically (mechanically, by cleaning, washing, etc.) microorganisms are removed or chemically (by heat, radiation, with chemically acids, bases, chlorine, etc.) are killed.
Unlike sterilization, disinfection is not about killing all the microorganisms present, but reducing them to a number which is not going to be harmful for health.
For a successful disinfection and choice of disinfectants and techniques, it is important to know the biological features of microorganisms and their “weak points”. The most important are: fungi and bacteria, viruses, chlamydiae, mycoplasmas and prions.

The disinfection is not only important but also necessary for the preservation of health, because contributes reducing the risk of the emergence and spreading of infectious diseases (from Food rotting, food poisoning to , hospital infection and various other infections). It should always be carried out in all the places where there is a risk of transmitting the diseases and that is why is a key part in prevention and control of infections, as well as an aid in the prevention of infectious diseases.