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Introduction to Sterilization Class 1

Introduction to Sterilization Class 1

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Published by vijay2nov

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Categories:Types, Research
Published by: vijay2nov on Mar 16, 2010
Copyright:Attribution Non-commercial

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12/18/2012

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S. Aravinth Vijay Jesuraj
,
M.Pharm;DPMM;(PhD)
 
`
E
arly civilizations practiced salting, smoking,pickling, drying, and exposure of food and clothingto sunlight to control microbial growth.
`
Use of spices in cooking was to mask taste of spoiled food. Some spices prevented spoilage.
`
In mid 1800s Semmelweiss and Lister helpeddeveloped
aseptictechniques
to preventcontamination of surgical wounds. Before then:
Nosocomial infections caused death in 10% of surgeries.Up to 25% mothers delivering in hospitals died due toinfection
Introduction to sterilization2
 
`
Sterilization
T
o completely remove all kinds of microbes (bacteria,mycobacteria, viruses, & fungi) by physical or chemicalmethods
E
ffective to kill ³bacterium spores´
Sterilant: material or method used to remove or kill allmicrobes
Introduction to sterilization3

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