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Last edited 22 Jul 2022
It defines disinfection as:
- ‘The supply of safe drinking-water through the destruction of microbial pathogens (bacteria, viruses and protozoa), involving reactive chemical agents. It is used for surface waters and for groundwater subject to faecal contamination (WHO, 2008).
- ‘The procedure whereby health measures are taken to control or kill the insect vectors of human diseases present in baggage, cargo, containers, conveyances, goods and postal parcels (WHO, 2005).
- ‘The process of destroying or inactivating pathogenic organisms (bacteria, viruses, fungi and protozoa) by either chemical or physical means (Symons et al., 2000).’
Legionnaires' Disease - Operation and Maintenance Log Book (BG 58/2015), written by Reginald Brown and Salim Deramchi, and published by BSRIA in May 2015, defines disinfectant as: ‘A chemical agent that, under defined conditions, is capable of disinfection and the control of microorganisms.’
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