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querstion on sterilization

TESTDEN

New member
i have always used pre sealed vials that were alreay sterilized. now moving on to the vials that i have to top and crimp. my question to you guys is how do i sterilize them? do i need to do something to them before i fill and seal or seal and then bake? not sure exactly how to go about this. any help would be greatly appreciated

testden
 
ok so alcohol bath and then bake them at what temp like 250 for 30 mins? and then fill and cap correct?

That's what I've been doing....and so far zero problems.

:Chef::tuc:
 
i disagree with the above mentioned short cut. but that doesnt make it wrong. i am anal when it comes to that stuff. i say do it right or dont do it.
 
i disagree with the above mentioned short cut. but that doesnt make it wrong. i am anal when it comes to that stuff. i say do it right or dont do it.

It's not the best way to go....but that's about the best I can do in my home. I don't have an autoclave....

I think drenching it in alcohol and baking it for 45 minutes will do just fine.....

:Chef::tuc:
 
Steam Sterilization is the only practical method that kills anything and everything. Even this must be done properly to be effective. Instruments must be clean and free from debris, lubricants, and body fluids before being sterilized. Heat can cause proteins and surgical lubricants to encapsulate pathogens and protect them from the sterilizing process.

Clean and wash all instruments carefully before sterilizing them. This is especially true if your instruments have been used on someone before. Use lots of detergent, water, and bleach. If these are contaminated items, wear latex gloves as you handle them.

The steam under pressure raises the temperature in the sterilization chamber to kill all pathogens. The killing process is a function of Time and Pressure.

Autoclaves reach a temperature of 270o Fahrenheit or 132o Celsius at a pressure of 30 pounds and requires 15 minutes for the process to be effective.

Pressure Cookers reach a temperature of 250o F or 121o C at a pressure of 15 pounds and requires 30 minutes for the process to be effective.

This article will only deal with pressure cookers for the sterilization of steel instruments or other not heat sensitive items. Do not try to sterilize latex items or liquids. The sterilization of cloth drapes, etc. is not practical in a pressure cooker due to the lack of a drying cycle.
 
Steam Sterilization is the only practical method that kills anything and everything. Even this must be done properly to be effective. Instruments must be clean and free from debris, lubricants, and body fluids before being sterilized. Heat can cause proteins and surgical lubricants to encapsulate pathogens and protect them from the sterilizing process.

Clean and wash all instruments carefully before sterilizing them. This is especially true if your instruments have been used on someone before. Use lots of detergent, water, and bleach. If these are contaminated items, wear latex gloves as you handle them.

The steam under pressure raises the temperature in the sterilization chamber to kill all pathogens. The killing process is a function of Time and Pressure.

Autoclaves reach a temperature of 270o Fahrenheit or 132o Celsius at a pressure of 30 pounds and requires 15 minutes for the process to be effective.

Pressure Cookers reach a temperature of 250o F or 121o C at a pressure of 15 pounds and requires 30 minutes for the process to be effective.

This article will only deal with pressure cookers for the sterilization of steel instruments or other not heat sensitive items. Do not try to sterilize latex items or liquids. The sterilization of cloth drapes, etc. is not practical in a pressure cooker due to the lack of a drying cycle.

Thanks man!!!

:Chef::tuc:
 
Go to ebay and buy a used autoclave,its really the only safe way.Just think of the first abscess you get and it will all be worth the money spent!!!!
 
alcohol will work just fine for short term, for long future use the best to use is sulfur is a liquide solution . its the universal fungicide and bactericide for food industry.
 
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