The sensory indicators after physical disinfection of the utensils are: no oil stains, no water stains, no odor on the surface; the bacteria index is: using fermentation method, the number of coliforms detected per 100cm2 filter paper is <3, and the paper method is not allowed to be used. Out of the coliform group. For the quality inspection of disinfection cabinet products, the artificial disinfection method is generally used for the inspection of disinfection effect items. The corresponding requirements are: the killing rate of E. coli is 99.19%.
The principle of action or sterilization process of thermal sterilization under different conditions of dry heat and moist heat is different. Under moist heat conditions, such as saturated steam, the killing of microorganisms is due to the irreversible transformation of the enzyme structure and protein, and the denaturation temperature is inversely proportional to the water content.
For example, the albumin coagulation parameters of egg protein are as follows: albumin + 50% moisture, freezing point 56e; albumin + 25% moisture, freezing point 7480e; albumin + 0% moisture, freezing point 160-170e, dry heat disinfection The reason why the temperature is so high is because the sterilization process has a fundamental change. It is generally believed that dry heat sterilization is an oxidation process of cellular components.
Propagation of microorganisms (such as Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, etc.) under humid heat conditions, 80e at 10min, 73e at 15min can not survive, the majority of viruses at 60e, in 20min inactivation. Medically, there are heat-resistant devices that are disinfected with water at the right temperature. To kill the bacteria propagules or inactivate most viruses including hepatitis A, the water temperature is 70-100e, and the soaking time is 5-10 minutes. Just fine.
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