Heat: moist and dry Cold temperatures Dessication Radiation: ionizing and nonionizing Filtration
Pressurized Steam (Autoclave)
Sterilization Item cannot be sensitive to moisture or pressure Denatures proteins, destroys membranes and DNA
Nonpressurized Steam (Tyndallization)
Disinfection Intermittent steam over series of days Used on items that cannot be autoclaved.
Disinfection Water boils at 100 degrees C Destroys nonspore forming pathogens, easily recontaminated
Disinfection Used on human beverages, milk and juices Heat is applied: flash = 71.6 C for 15 seconds; batch = 63-66 C for 30 minutes Lowers microbe count, kills nonspore forming pathogens, but leaves endospores and nonpathogenic microbes.
Dry heat (Incineration)
Steriliation Flame or electric heat Dry ovens: coagulates proteins
Drying Lyophilization: freeze drying Microbiostatic; does not kill anything
Ionizing: Sterilization X ray, cathode ray, gamma ray Nonionizing: disinfection UV ray
Air: disinfection Liquid: Sterilization Mechanical removal of microbes by passing through a gas or liquid. Used in hospitals and industrial spaces
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