Disinfection and the use of chemical disinfectants is one key strategy of infection control. Disinfection refers to the reduction in the number of living microorganisms to a level that is considered to be safe for the particular environment. Typically, this entails the destruction of those microbes that are capable of causing disease.

Disinfection is different from sterilization, which is the complete destruction of all microbial life on the surface or in the liquid. The steam-heat technique of autoclaving is an example of sterilization.

There are three levels of disinfection, with respect to power of the disinfection. High-level disinfection will kill all organisms, except for large concentrations of bacterial spores, using a chemical agent that has been approved as a so-called sterilant by the United States Food and Drug Administration. Intermediate level disinfection is that which kills mycobacteria, most viruses, and all types of bacteria...