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Microorganisms growing on an agar plate. Sterilization (British English: sterilisation) refers to any process that removes, kills, or deactivates all forms of life (particularly microorganisms such as fungi, bacteria, spores, and unicellular eukaryotic organisms) and other biological agents (such as prions or viruses) present in fluid or on a specific surface or object. [1]
In microbiology, sterility assurance level (SAL) is the probability that a single unit that has been subjected to sterilization nevertheless remains nonsterile.. It is never possible to prove that all organisms have been destroyed, as the likelihood of survival of an individual microorganism is never zero.
The first modern KBBI dictionary was published during the 5th Indonesian Language Congress on 28 October 1988. The first edition contains approximately 62,000 entries. The dictionary was compiled by a team led by the Head of the Language Center, Anton M. Moeliono , with chief editors Sri Sukesi Adiwimarta and Adi Sunaryo.
Earle Spaulding of Temple University (Philadelphia, Pennsylvania) in a 1939 paper on disinfection of surgical instruments in a chemical solution proposed "a strategy for sterilization or disinfection of inanimate objects and surfaces based on the degree of risk involved in their use". [1]
Anprolene is a registered trade name for ethylene oxide that belongs to Andersen Sterilizers.. Harold Willids Andersen invented Anprolene in 1967 and used plastic bags and small ampoules, hence, substantially less ethylene oxide (EtO) than traditional chamber type sterilizers which employ tanks of EtO.
Cutaway illustration of a cylindrical-chamber autoclave. An autoclave is a machine used to carry out industrial and scientific processes requiring elevated temperature and pressure in relation to ambient pressure and/or temperature.
Green tea-flavored yōkan, a popular Japanese red bean jelly made from agar A blood agar plate used to culture bacteria and diagnose infection. Agar (/ ˈ eɪ ɡ ɑːr / or / ˈ ɑː ɡ ər /), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from "ogonori" and "tengusa" (Gelidiaceae).
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.