STERILIZATION AND DISINFECTION

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Presentation transcript:

STERILIZATION AND DISINFECTION CHAPTER 12 Copyright © 2012 John Wiley & Sons, Inc. All rights reserved.

Aseptic Principles Sterilization Disinfection Disinfectants Antiseptics Copyright © 2012 John Wiley & Sons, Inc. All rights reserved.

Copyright © 2012 John Wiley & Sons, Inc. All rights reserved.

Controlling Microbial Growth Proportional Death rates Time required for sterilization Initial microbial numbers Role of organic matter Cleanliness Microbial susceptibilities Physiology Cell wall molecules Resistances due to enzymes Copyright © 2012 John Wiley & Sons, Inc. All rights reserved.

Chemical Antimicrobials Effects on potency Time Temp pH Concentration Bacteriocidal Bacteriostatic Copyright © 2012 John Wiley & Sons, Inc. All rights reserved.

Evaluating Effectiveness Phenol Coefficient Salmonella and Staphylococcus Filter Paper Method Disc Diffusion Use Dilution Assay Stainless steel cylinders coated in bacteria Copyright © 2012 John Wiley & Sons, Inc. All rights reserved.

Copyright © 2012 John Wiley & Sons, Inc. All rights reserved.

Disinfectant Selection Criteria Fast-acting Stable around organics Non-toxic Wide spectrum Non-damaging to materials Easy tp prepare Stable Readily available Inexpensive No offensive odor Copyright © 2012 John Wiley & Sons, Inc. All rights reserved.

Mechanisms of Action Effects on Proteins Effects on Membranes (lipids) Surfactants Non-polar substances Effects on Nucleic acids Alkylating agents Virus susceptibilities Enveloped vs. non-enveloped Copyright © 2012 John Wiley & Sons, Inc. All rights reserved.

Classes of Disinfectant Soaps/ detergents Soaps Limited effectiveness, dirt dispersal Quaternary ammonium detergents Pseudomonas not killed Tinctures are more effective Copyright © 2012 John Wiley & Sons, Inc. All rights reserved.

Disinfectant Types Acids/Alkalis Food industry uses organic acids Lactic/propionic –molds in bread Benzoic - molds in ketchup, sodas, margarine Sorbic acid – molds in cheese Heavy Metals Ag, Cu, Hg Denature enzymes Halogens Chlorine (disinfectant) Iodine (antiseptic) Copyright © 2012 John Wiley & Sons, Inc. All rights reserved.

Classes of Disinfectant Phenolics Work in heavy organic contamination Chlorinated phenolics more effective Hexachlorophene (Staphylococcus) use limited in newborns Alcohols Isopropanol less regulated Evaporation means little contact with microbes No residue Copyright © 2012 John Wiley & Sons, Inc. All rights reserved.

Oxidizers H2O2 Potassium permanganate Ozone Unstable on tissues Kills anaerobes in puncture wounds Potassium permanganate Used on instruments and skin Ozone Used in water treatment as chlorine alternative Copyright © 2012 John Wiley & Sons, Inc. All rights reserved.

Physical Agents - Heat Dry Heat Ovens Flaming Moist Heat Steam Autoclave Pasteurization Copyright © 2012 John Wiley & Sons, Inc. All rights reserved.

Use of Low Temperatures Refrigeration/Freezing Limited to few days Psychrotrophs survive Dessication Bacteriostatic only Freeze-drying Bacteriostatic Used to preserve cultures Copyright © 2012 John Wiley & Sons, Inc. All rights reserved.

Irradiation Ultraviolet light Ionizing radiation X-rays Gamma Rays Microwave radiation Visible light Copyright © 2012 John Wiley & Sons, Inc. All rights reserved.

Additional Disinfection Methods Sonication Filtration Air / Water 0.3um average pore size HEPA 0.1um for viruses Osmotic Control Dessication Sugaring/ Salting Copyright © 2012 John Wiley & Sons, Inc. All rights reserved.