Sterilization,disinfection and antisepsis ,session 1
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Transcript of Sterilization,disinfection and antisepsis ,session 1
STERILIZATION ,DISINFECTION
AND ANTISEPSIS
PRACTICAL SESSION: 1
COURSE: PRINCIPLES OF DISEASE I
LEVEL 4 MEDICINE
Course Instructors Dr. DOHA SIJA Dr. EIMAN ELNAKEEB Dr. HESHAM AZIZ Dr. MOURAD Dr. MOHAMED RAOUF
Course Coordinator: Dr. RIM MOHAMED
AIM:
To discuss the difference between sterilization , disinfection and antiseptics and the methods to use each of these .
Outcomes:
The effective decontamination of spillage, surfaces and equipment after use.
►Advice on adequacy of sterilization and disinfection procedure used in surgical and medical practice
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INTRODUCTION
Microorganisms are the agents of contamination, infection.
Hence it becomes necessary to remove them from materials and areas.
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Destroying Microorganism
Sterilization Disinfection Antisepsis
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Sterilization
Is the Complete destruction and killing of all microbes, including endospores.
Can be achieved by mechanical means, heat , chemicals or radiation.
The common types of sterilization : heat and chemical.
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Heat methods of sterilization
Kills microorganisms by denaturing their enzymes and other proteins. Heat resistance varies widely among microbes.
fast, reliable, inexpensive
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1.Dry heat A)FLAMING
►Inoculation loop or Wire, the tip of Forceps and spatulas are held in a bunsen flame till they are red hot.
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Flaming
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B)Hot Air Oven
Place objects in an oven (from 50oC to 300oC) . Require between 90 and 120 minutes at 160oC for sterilization
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Uses
►To sterilize Forceps, Scissors, Scalpels, Swabs.
►Pharmaceuticals products like Liquid paraffin, dusting
powder, fats and grease.
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►At temperature below 100°C: Pasteurization: there are two methods of pasteurization, the holder method (heated at 63°C for 30 minutes) and flash method (heated at 72°C for 15 seconds) followed by quickly cooling to 13°C.
►At a temperature 100°C:
Boiling: (100°C) for 10-30 minutes kills most vegetative bacteria and viruses immediately. Some bacterial spores are resistant to Boiling and survive
2. Moist Heat
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At a temperature above
100°C
Autoclave: Chamber which
is filled with hot steam under
pressure. Preferred method
of sterilization, unless
material is damaged by heat,
moisture, or high pressure.
Temperature of steam
reaches 120oC at twice
atmospheric pressure.
All organisms and
endospores are killed
within 15 minutes.
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CHEMICAL
►ETHYLENE OXIDE GAS
ITEMS THAT ARE SENSITIVE HEAT/ MOISTURE.
►HIGHLY FLAMMABLE!!!
MONITOR!!!
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STERILIZATION IS ACHIEVED THROUGH LOW - TEMPERATURES
►HYDROGEN PEROXIDE PLASMA VAPOR
SAFE AND NON-TOXIC
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Disinfection
►Is the process of eliminates most or all microorganisms, with the exception of Endospores (Reducing the number of pathogenic microorganisms to the point where they no longer cause infection)
►Disinfectant: An agent applied to inanimate objects.
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Disinfection
High level disinfectants
Kills all microbes
Intermediate level disinfectants
Kills most microbes and viruses
Low level disinfectants
Kills Some Vegetative Bacteria
Some Viruses and Fungi
Exposure less than 10 mins
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Vegetative
cells
Mycobacteria Spores Fungi Viruses Examples
High level + + + + + Ethylene Oxide,
Gluteraldehyde,
Formaldehyde
Intermediate
level
+ + - + + Phenolics,
halogens
Low level + - - +/- + quaternary
ammonium
compounds
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Disinfection of hands :
** Alcohol-based rubs.
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Antisepsis
is the process of destroying or
inhibiting the growth of microorganisms on the living tissue.
Antiseptics
►Chemicals used to kill microorganisms on the surface of skin and mucous membranes.
►A substance applied on a living tissue.
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Terminology
1/ Bactericide:
An agent that kills bacteria. Most do not kill Endospores.
2/ Bacteriostatic
An agent that inhibits the growth of bacteria, but does not necessarily kill them.
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►Germicide
An agent that kills certain microorganisms.
►Bactericide: An agent that kills bacteria. Most do not kill endospores.
►Viricide: An agent that inactivates viruses.
►Fungicide: An agent that kills fungi.
►Sporicide: An agent that kills bacterial endospores of fungal spores.
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►Degerming: Removal of most microbes in a limited area. Example: Alcohol swab on skin.
►Sanitization: Use of chemical agent on food-handling equipment to meet public health standards and minimize chances of disease transmission. e.g.: Hot soap & water
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