Sterilization and disinfection for nutrition students


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Sterilization and disinfection for nutrition students

  1. 1. Second year Nutrition 1433- 1434 A.H. / 2012- 2013 Microbiology Practical (Course I)• By: Hibah A. W. Abusulaiman
  2. 2. Once upon a time… Please don’t sleep
  3. 3. Fashionable friends
  4. 4. Abrar’s…
  5. 5. Sara started the preparation early
  6. 6. She got a luxurious manicure and padicure plus…
  7. 7. An elegant evening gown
  8. 8. Lubna started the preparation 2 days before the wedding
  9. 9. She got an elegant evening gown, but…
  10. 10. A poor manicure and padicure
  11. 11. Both attended the wedding in…
  12. 12. After 45 days, Lubna was suffering from…
  13. 13. Diagnosed as Hepatitis Patient
  14. 14. After discussion with the Doctor, sheknew it’s because of the poor hygienic manicure and pedicure
  15. 15. Good hygiene Poor hygiene
  16. 16. Destruction of Microorganisms
  17. 17. So, do you think we are in a war with…?!
  18. 18. Simply because they are the agents of… Contamination, infection and decay
  19. 19. Early civilization
  20. 20. In the 1800s Aseptic techniques invented toprevent contamination of surgical wounds
  21. 21. Many organizations classified infectioncontrol systems and substances into:• Physical methods.• Chemical methods. Referred broadly as Germicides
  22. 22. Germicidal systems fall into three categories:1. Decontamination.2. Disinfection.3. Sterilization.
  23. 23. 1. Decontamination:• Reduction of pathogenic microorganisms to be safe to handle without protective attire.• The Lowest level of control.• Includes physical cleaning with soap and detergents and removing of most organic and inorganic materials.• It is the critical step toward disinfection and steilisation.
  24. 24. 2. Disinfection:• Disinfectants are liquid chemical agents that kill targeted pathogens but not spores . It can also be solid or gaseous.• It is the next level of control.
  25. 25. 3. Sterilization• The complete elimination of viable organisms including spores.• The highest level of control
  26. 26. Factors influencing disinfection• Number of microorganisms.• Species and type of microorganism.• Temperature.
  27. 27. Physical ChemicalAntimicrobial Antimicrobial Agents agents Destruction of Microorganisms
  28. 28. Physical Antimicrobial Agents • Physical environmental agents can destroy large concentrations of microorganisms in lab cultures or a clinical specimen.
  29. 29. Physical Antimicrobial Agents Dry heat Moist heat Radiation Physical sterilization Incineration Filtration Osmotic pressure
  30. 30. Radiation UV LightTo inactivate microorganisms on surfaces
  31. 31. Filtration •Filtration is used to remove bacteria, fungi and their endospores from air or solutions.
  32. 32. Osmotic Pressure• Extremely hypertonic conditions can cause plasmolysis.
  33. 33. Incineration
  34. 34. AutoclaveMoist heat- Steam sterilization 121OC for 15 min
  35. 35. Dry heat160OC for 2 hours OR 170OC for an hour
  36. 36. Chemical Antimicrobial Agents• In considering their application to patient care, two general classes: 1. Those destroying pathogenic microorganisms in the environment (disinfectants) or on skin (antiseptics). 2. Those administered to patients for treatment of infectious diseases (antimicrobial agents, often called antibiotics).
  37. 37. Desinfectants Disinfectant Bctericidal Sporicidal Fungicidal Viricidal Ethyl and Good Poor Good good isopropyl alcohols Chlorine Good Good Good Good DisinfectantsFormaldehyde Good Good Good Good andGlutaraldehyde Hydrogen Good Good Good Good peroxide Iodophors Good Poor Good Good
  38. 38. Evaluating a disinfectant• Direct spray method.• Testing the quality of disinfectant from different brands.
  39. 39. Testing Disinfectant from Different Brands 0.5 mL 5 mL Bacterial 5 mL Clorox 5 mL DAC 5 mL Gento 5 mL DettolSuspension in Nutrient Broth (Control)
  40. 40. Testing Disinfectant from Different Brands Water BathBacterial Suspension in Nutrient Bacteria in DAC Bacteria in Gento Bacteria in Dettol Broth (Control) Bacteria in Clorox
  41. 41. Testing Disinfectant from Different Brands 2 Loopfulls 48 hrs Water Bath Incubation in the 37O C After 5min After 10 min in After 20 min inBacterial Suspension in in Water Bath Water Bath Water BathNutrient Broth (Control)
  42. 42. Observe the bacterial growth
  43. 43. If not preserving food, you will end up with…
  44. 44. Spoiled Food
  45. 45. What is food spoilage?!• Noticeable damage; compromise quality which renders food undesirable to eat or inedible.• Spoiled food detected by: – Sight: appearance and color – Taste – Odor – Texture: squishy, no longer firm.
  46. 46. Types of Spoilage1. Physical spoilage2. Spoilage due to insects or rodents3. Chemical and enzyme spoilage4. Microbial spoilage
  47. 47. Microbial spoilage
  48. 48. What do microorganisms do to fruits and vegetables?! Positive effect Negative effect• Influencing the taste • Rotten food• Increasing the shelf-life • Ex.:• Ex.: – Turning milk to sour and curdled. – Lactic acid bacteria to make cheese and yogurt from milk. – Putrid smell of meat. – Yeast in making beer and bread
  49. 49. Eating rotten food can cause Food contamination Food poisining• Occurs when a person • Occurs when the food is consumes a large number of containing the poisonous living micro-organisms in a waste products secreted by meal. the bacteria.• Disturb the digestive • Heating the food does not system. help in this case: the• can be prevented by bacteria will be killed, but sufficient heating, it will kill the poisonous waste will the micro-organisms. remain unharmed.
  50. 50. Preservation methods• Heating• Cold• Fermentation: sugar• Reduce the moisture: drying and smoking• Chemical preservation: Sodium benzoate, nitrites• Oxygen exclusion: canning in glass or metal, air tight wraps.• Ultra high pressure.• Irradiation: change texture and taste, public fear• Packaging: protection of food from contamination after processing
  51. 51. Objectives• Some infection control terms.• Factors influencing disinfectants.• Physical destruction of microorganisms.• Chemical destruction of microorganisms.• Methods of evaluating disinfectants.
  52. 52. Thank you for listening Any questions?!
  53. 53. Thank you for paying attention  Any questions?!