Abstract
“Disinfection means the freeing of an article from some or all of its burden of live pathogenic microorganisms which might cause infection during its use.” (Cruickshank et al., 1973). It may be noted that the aim of disinfection is not to remove or inactivate all microorganisms but only pathogenic ones, which may vary in size from virus particles to helminth eggs.
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Further reading
Alderman, D.J. (1984) The toxicity of iodophors to salmonid eggs. Aquaculture 40, 7–16.
Cruickshank, R., Duguid, J.P., Marmion, B.P. and Swain, R.H.A. (1973) In: Medical Microbiology. A Guide to the Diagnosis and Control of Infection. Churchill Livingstone, Edinburgh and London. pg 59.
Liltved, H., Hektoen, H. and Efraimsen, H. (1995) Inactivation of bacterial and viral fish pathogens by ozonation or UV irradiation in water of different salinity. Aquacultural Engineering 14, 107–122.
Summerfelt, S.T. and Hochheimer, J.N. (1997) Review of ozone processes and applications as an oxidizing agent in aquaculture. The Progressive Fish-Culturist 59, 94–105.
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© 2000 Springer Science+Business Media Dordrecht
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Treves-Brown, K.M. (2000). Disinfectants. In: Applied Fish Pharmacology. Aquaculture, vol 3. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-0761-9_22
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DOI: https://doi.org/10.1007/978-94-017-0761-9_22
Publisher Name: Springer, Dordrecht
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