It’s crucial that we keep our environment and the equipment we use clean. Regardless of the place – whether it’s an office, a school, a hospital or at home – you can avoid infection and prevent diseases by disinfecting the right way.

How to Select the Right Disinfectant

You need the right disinfectant to ensure that your environment is safe and clean. But with so many products to choose from, how do you select the right one? Here are five things to consider:

  • Check whether it can kill a wide array of pathogens.
  • Consider how quickly the disinfectant kills germs. Check the acceptable wet-contact duration for proper disinfection.
  • Make sure it’s non-toxic to patients, users, and visitors and that it can be safely used on any surface.
  • Choose one that’s easy to use and is available in different forms. This will ensure that you can comply with safety protocols.
  • Make sure disinfectant has manufacturer support and has been proven to be effective.
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10 Ways to Properly Disinfect Equipment

  1. Make sure you’re wearing proper PPE to safeguard yourself against aerosols and being sprayed or splashed with chemicals.
  2. Use a washer-disinfector for heat-resistant equipment that can withstand temperatures up to 80 degrees Celcius.
  3. If there’s no pasteurizer or washer available, make use of a commercial dishwasher with a “sanitize” feature that can hit 70 degrees Celcius.
  4. Use a chemical disinfectant for equipment that might be damaged by boiling or when exposed to heat reaching 80 degrees Celcius. Mix a disinfectant solution of 1:100 sodium hypochlorite and soak equipment in it for 30 minutes. Rinse with clean or sterile water.
  5. When cleaning and disinfecting equipment like a mechanical ventilator, make sure to wipe down controls and the whole exterior with the appropriate disinfectant. A sodium hypochlorite solution of 0.05% is good for non-metal surfaces.
  6. You can also use autoclaves and pressure cookers to clean and disinfect items made from glass. Use an autoclave for about 20 minutes at 125 degrees Celcius per 20 pounds per square inch (psi) of material.
  7. Sanitize your kitchen equipment using a solution of one tablespoon of bleach mixed with a gallon of warm water. Soak equipment in the mixture for about two minutes. Rinse with hot water. Let it air dry. Don’t forget to wear rubber gloves.
  8. Storage areas should also be sterilized before equipment is stored. Disinfect shelvings and storage receptacles with a commercial disinfectant. You can also use a solution of 1 tablespoon of bleach mixed with a gallon of water.
  9. Offices should also disinfect their equipment to minimize the spread of flu and infection. Wipe keyboards, phones and other shared work equipment at least once a week. Most wipes contain antibacterial chemicals but are hand-friendly.
  10. “High-touch” surfaces in the office, like doorknobs and light switches, should be disinfected every time the work area is cleaned.

Disinfecting the equipment and materials used at home and at work are critical to your health and safety. Make sure you choose the right disinfectant and learn the different ways to clean and sterilize your surroundings.