Sterilization

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" colspan=2 height=90 BGCOLOR="#CCFF99" TEXT="#080000" bgproperties="fixed" background="04078671esnimw.png"> <div> <FONT SIZE="5" COLOR="#CCFF99" FACE="Arial" ><B>AVIANITARIAN Reference Guide </B></FONT><B>     |     </B><A HREF="index_avianitarian.htm" TARGET="_top" TITLE="AVIANITARIAN Reference Guide "><B>home</B></A></div> <div> <A HREF="id191.htm" TARGET="_top" TITLE="Contributors">Contributors</A>   |   <A HREF="id190.htm" TARGET="_top" TITLE="From the Author">From the Author</A>   |   <A HREF="home.htm" TARGET="_top" TITLE="Aviculture Microbiology">Aviculture Microbiology</A>   |   <A HREF="id166.htm" TARGET="_top" TITLE="DISCLAIMER">DISCLAIMER</A>   |   <A HREF="id48.htm" TARGET="_top" TITLE="Index to workbook">Index to workbook</A>   |   <A HREF="id155.htm" TARGET="_top" TITLE="Colleagues">Colleagues</A>   |   <A HREF="id154.htm" TARGET="_top" TITLE="Avianitarian Assessment">Avianitarian  Assessment</A>   |   <A HREF="id123.htm" TARGET="_top" TITLE="Sanitation and Sterilization">Sanitation and Sterilization</A>   |   <B>Sterilization</B>   |   <A HREF="id159.htm" TARGET="_top" TITLE="Specific Types of Disinfectants">Specific Types of Disinfectants</A>   |   <A HREF="id88.htm" TARGET="_top" TITLE="Germicides">Germicides</A>   |   <A HREF="id126.htm" TARGET="_top" TITLE="Environmental Issues">Environmental Issues</A>   |   <A HREF="id171.htm" TARGET="_top" TITLE="Puzzle">Puzzle</A>   |   <A HREF="id187.htm" TARGET="_top" TITLE="new puzzle">new puzzle</A></div> <div> </div> </td> </tr><tr> <td valign="top" width=200 BGCOLOR="#336699" TEXT="#080000" bgproperties="fixed" background="041c83b3.png"> <bR> </td> <td valign="top" height=390 width="100%" BGCOLOR="#CCFF99" TEXT="#080000"> <div> <I>Sterilization</I></div> <div> <TABLE BORDER="0" CELLPADDING="1" CELLSPACING="1" WIDTH="564" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="VOID" RULES="NONE" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=CENTER HEIGHT= 19 WIDTH="560"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="19" ALIGN="bottom" WIDTH="560" HSPACE="0" VSPACE="0"></tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 1354 WIDTH="560"><div> Sterilization can be defined as the act of completely destroying all living organisms on a surface. Using this definition, you can see that this is the most effective type of decontamination. Sterilization even destroys bacterial spores, which are the hardest to kill of any life form known to man. </div> <bR> <div> <TABLE BORDER="0" CELLPADDING="1" CELLSPACING="1" WIDTH="564" BORDERCOLORLIGHT="#66CCFF" BORDERCOLORDARK="#FF33FF" FRAME="BOX" RULES="ALL" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=CENTER HEIGHT= 57 WIDTH="560"><div> Many professionals often use the terms "sterilization" and "sanitation" interchangeably. This is incorrect and should not be done. Further discussion of sanitization follows in the next section. </div> </tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 1173 ><NOBR><bR> <div>  <FONT SIZE="4" COLOR="#000000" FACE="Comic Sans MS" >Methods of sterilization and disinfection</FONT></div> <div>  <FONT SIZE="4" COLOR="#000000" FACE="Comic Sans MS" > Chemical</FONT></div> <div> Related to Destruction of Organisms</div> <div>  <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >1. Sterilization, sterile, sterilizer, sterilant, "sterilizing solution"</FONT></div> <div>  <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >2. Disinfection, disinfectant</FONT></div> <div>  <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >3. Sanitizers</FONT></div> <div>  <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >4. Antisepsis, antiseptic</FONT></div> <div> <FONT SIZE="3" COLOR="#000000" FACE="Arial" > </FONT>5. Germicide (<I>cide</I>: kill)</div> <div> B. Related to Suppression of Organisms</div> <div> <FONT SIZE="3" COLOR="#000000" FACE="Arial" > </FONT>1. Bacteriostasis (<I>stasis</I>: halt)</div> <div>  <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >2. Asepsis (without infection)</FONT></div> <div>  <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >3. Degerming (as with skin remove and/or destroy)</FONT></div> <div>  <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >4. Sanitization (sanitizer) cleaning</FONT> </div> <bR> <div>  Temperature</div> <div>  <FONT SIZE="4" COLOR="#000000" FACE="Comic Sans MS" >A. Low (5° C, -10° C) (-75° C -150° C)</FONT></div> <div>  <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >1. Factors affecting killing</FONT></div> <div>  <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >a. Rate of freezing</FONT></div> <div>  <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >b. Temperature in the frozen state</FONT></div> <div>  <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >c. Rate of thawing</FONT></div> <div>  <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >2. Not a method for sterilization but preservation</FONT></div> <bR> <div>  <FONT SIZE="4" COLOR="#000000" FACE="Comic Sans MS" >B. High</FONT></div> <bR> <div> 1. Incineration e.g., inoculating loops, cadavers, etc. (1500° C<U>+</U>)</div> <bR> <div> 2. Dry heat (hot air oven) 175° C (350° F) for 2 hours, e.g., clean glassware</div> <div> <FONT SIZE="3" COLOR="#000000" FACE="Arial" > </FONT>and materials immiscible or injured by H<FONT SIZE="1" COLOR="#000000" FACE="Comic Sans MS" >2</FONT>O</div> <bR> <div> 3. Moist heat</div> <div>     <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >a. 55-60° C for 30 min., e.g., vaccine preparation (+ preservative)</FONT></div> <div>     <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >b. Pasteurization e.g., milk, instruments, devices</FONT></div> <div>         <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >1. 62° C (143° F) for 30 min.</FONT></div> <div>         <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >2. 72° C (161° F) for 15 sec.</FONT></div> <div>     <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >c. Boiling - 100° C (212° F) for 10 min., e.g., instruments</FONT></div> <div>     <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >d. Free-flowing (live) steam (tyndallization, fractional sterilization;</FONT></div> <div>  <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >Arnold sterilizer) - 100° C for 30 min. for 3 consecutive days, e.g.,</FONT></div> <div>  <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >serum media</FONT></div> <div>  <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >(a., b., c., and d. are not sporicidal)</FONT></div> <div>     <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >e. Steam under pressure-autoclave, e.g., bacteriological media, rubber</FONT></div> <div> <FONT SIZE="3" COLOR="#000000" FACE="Arial" > </FONT>goods, and materials miscible with or not injured by H<FONT SIZE="1" COLOR="#000000" FACE="Comic Sans MS" >2</FONT>O</div> <bR> <div> 4. Conditions</div> <div>     <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >a. 121° C at 15 lbs. pressure for 20 minutes (time)</FONT></div> <div>     <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >b. 135° C at 30 lbs. pressure for 3 minutes (time)</FONT></div> <bR> <div> 5. Factors influencing effectiveness of moist heat over dry heat</div> <div>     <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >a. Penetration</FONT></div> <div>     <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >b. Conduction</FONT></div> <div>     <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >c. Coagulation</FONT></div> <div>     <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >d. Latent heat of vaporization</FONT></div> <bR> <div> 6. Precautions for autoclaving</div> <div>     <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >a. All air replaced by steam</FONT></div> <div>     <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >b. Accessibility of steam to materials</FONT></div> <div>     <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >c. Containers not overfull</FONT></div> <div>     <FONT SIZE="3" COLOR="#000000" FACE="Comic Sans MS" >d. Reduce pressure gradually (for liquids)</FONT></div> <bR> <div> 7. Mechanism of killing by moist heat - coagulation of protein</div> <bR> </NOBR></tD> </tR> </TABLE></div> <bR> </tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 115 WIDTH="560"><div> The most popular method of sterilization is the steam autoclave. The steam autoclave is very similar to a pressure cooker. Steam is injected into the autoclave chamber at very high pressure. When this is done, the extreme heat and pressure are able to get into every bit of surface area of the instruments or tools in the autoclave. When left in the autoclave for a sufficient amount of time, all living organisms will be killed. </div> </tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 76 WIDTH="560"><div> Another popular method of sterilization is the use of dry heat. While the steam autoclave is much like a pressure cooker, the use of dry heat is more like an oven. Objects or instruments are placed in an oven-like chamber and "cooked" until all living organisms are killed. </div> </tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 57 WIDTH="560"><bR> <div> Sanitization, which may also be called sanitation, is the lowest level of decontamination. Again, these terms are <I>not</I> interchangeable with sterilization. </div> </tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 57 WIDTH="560"><div> Sanitization may be defined as the act of <I>significantly reducing</I> the presence of pathogens on a surface. In the Lab, this is accomplished by cleaning instruments,  countertops, etc. with soap or detergents. </div> </tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 115 WIDTH="560"><div> It is important to remember that sanitized surfaces will still contain pathogens after they have been washed regardless of how clean they may appear. You may feel that washing your hands with anti-bacterial soap is an excellent way of cleaning your skin and, indeed, this <I>is </I>a method of sanitization. However, regardless of how clean your hands may appear afterward, they are still covered with microorganisms that are found in the water. </div> </tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 57 WIDTH="560"><bR> <bR> <div> <B>Disinfection</B> </div> </tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 76 WIDTH="560"><div> Disinfection is the second of the three levels of decontamination. It falls below sterilization only due to the fact that disinfection does not kill all living micro-organisms (bacterial spores remain after this process). Disinfection <I>controls</I> micro-organisms on surfaces of instruments. </div> </tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 38 WIDTH="560"><div> Though disinfection does not destroy bacterial spores, it is the best line of defense against the spread of disease in the </div> </tD> </tR> </TABLE></div> <div> Lab setting due to its practicality and ease. The complete elimination of bacterial spores is crucial only in physician offices or hospital settings. </div> <div> Disinfectants are designed for use only on <I>non-living </I>surfaces such as tools, instruments or countertops. They are not to be used on human tissue. Disinfectants should never be used as hand cleaners. They are professional-strength substances designed to quickly destroy certain living organisms and may be quite damaging to skin. </div> <div> Federal law requires manufacturers to include crucial information with their disinfectants. This information includes directions for proper use, safety pre-cautions, a list of active ingredients and an information sheet known as a Material Safety Data Sheet. </div> <div> It is important to read all materials that accompany disinfectants to ensure that they are used correctly. Disinfectants that are misused are potentially very dangerous to you and your birds. Always use these substances in strict accordance with the manufacturer’s instructions. </div> <bR> <bR> <bR> </td> </tr></table></body>