Disinfection is a widely accepted element of disease control, although there are many types of product, with differing chemistries, which affects their activity against pathogens such as Salmonella.

This study investigated the ability of fifteen disinfectants to eliminate pig-associated Salmonella, specifically focusing on monophasic Salmonella Typhimurium (S. 4,5,12:i:-). The study included three m-cresol, one glutaraldehyde/ formaldehyde, four glutaraldehyde/quaternary ammonium compounds (QAC), two iodine, two peracetic acid and three potassium peroxomonosulphate-based commercial disinfectants.