|
Ionizing Radiation Sterilization
Sterilization () 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. Sterilization can be achieved through various means, including heat, chemicals, irradiation, high pressure, and filtration. Sterilization is distinct from disinfection, sanitization, and pasteurization, in that those methods reduce rather than eliminate all forms of life and biological agents present. After sterilization, fluid or an object is referred to as being sterile or aseptic. Applications Foods One of the first steps toward modernized sterilization was made by Nicolas Appert, who discovered that application of heat over a suitable period of time slowed the decay of foods and various liquids, preserving them for safe consumption for a longer time than was typical. Canning of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Contamination On Agar Plate
Contamination is the presence of a constituent, impurity, or some other undesirable element that renders something unsuitable, unfit or harmful for the physical body, natural environment, wiktionary:Workplace, workplace, etc. Types of contamination Within the sciences, the word "contamination" can take on a variety of subtle differences in meaning, whether the contaminant is a solid or a liquid, as well as the variance of environment the contaminant is found to be in. A contaminant may even be more abstract, as in the case of an unwanted energy source that may interfere with a process. The following represent examples of different types of contamination based on these and other variances. Chemical contamination In chemistry, the term "contamination" usually describes a single constituent, but in specialized fields the term can also mean chemical mixtures, even up to the level of cellular materials. All chemicals contain some level of impurity. Contamination may be recognized or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteurization
In food processing, pasteurization (American and British English spelling differences#-ise, -ize (-isation, -ization), 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 , to eliminate pathogens and extend shelf life. Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria, but most Endospore, bacterial spores survive the process. Pasteurization is named after the French microbiologist Louis Pasteur, whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries for food preservation and food safety. By the year 1999, most liquid products were heat treated in a co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hypodermic Needle
A hypodermic needle (from Greek Language, Greek ὑπο- (''hypo-'' = under), and δέρμα (''derma'' = skin)) is a very thin, hollow tube with one sharp tip. As one of the most important intravenous inventions in the field of drug administration, it is one of a category of medical tools which enter the skin, called sharps. It is commonly used with a syringe, a hand-operated device with a plunger, to Injection (medicine), inject substances into the body (e.g., saline solution, solutions containing various drugs or liquid medicines) or extract fluids from the body (e.g., blood). Large-bore hypodermic intervention is especially useful in catastrophic blood loss or treating Shock (circulatory), shock. A hypodermic needle is used for rapid delivery of liquids, or when the injected substance cannot be ingested, either because it would not be Absorption (pharmacokinetics), absorbed (as with insulin), or because it would harm the liver. It is also useful to deliver certain medica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scalpel
A scalpel or bistoury is a small and extremely sharp bladed instrument used for surgery, anatomical dissection, podiatry and various handicrafts. A lancet is a double-edged scalpel. Scalpel blades are usually made of hardened and tempered steel, stainless steel, or high carbon steel; in addition, titanium, ceramic, diamond and even obsidian knives are not uncommon. For example, when performing surgery under MRI guidance, steel blades are unusable (the blades would be drawn to the magnets and would also cause image artifacts). Historically, the preferred material for surgical scalpels was silver. Scalpel blades are also offered by some manufacturers with a zirconium nitride–coated edge to improve sharpness and edge retention. Others manufacture blades that are polymer-coated to enhance lubricity during a cut. Scalpels may be single-use disposable or re-usable. Re-usable scalpels can have permanently attached blades that can be sharpened or, more commonly, removable ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asepsis
Asepsis is the state of being free from disease-causing micro-organisms (such as pathogenic bacteria, viruses, pathogenic fungi, and parasites). There are two categories of asepsis: medical and surgical. The modern day notion of asepsis is derived from the older antiseptic techniques, a shift initiated by different individuals in the 19th century who introduced practices such as the sterilizing of surgical tools and the wearing of surgical gloves during operations. The goal of asepsis is to eliminate infection, not to achieve sterility. Ideally, an operating field is sterile, meaning it is free of all biological contaminants (e.g. fungi, bacteria, viruses), not just those that can cause disease, putrefaction, or fermentation. Even in an aseptic state, a condition of sterile inflammation may develop. The term often refers to those practices used to promote or induce asepsis in an operative field of surgery or medicine to prevent infection. History The modern concept of asepsis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Der Apparat Zur Sterilisierung Der Operationsinstrumente - CH-BAR - 3240236
Der or DER may refer to: Places * Darkənd, Azerbaijan * Dearborn (Amtrak station) (station code), in Michigan, US * Der (Sumer), an ancient city located in modern-day Iraq * d'Entrecasteaux Ridge, an oceanic ridge in the south-west Pacific Ocean Science and technology * Derivative chromosome, a structurally rearranged chromosome * Distinguished Encoding Rules, a method for encoding a data object, including public key infrastructure certificates and keys * Distributed Energy Resources * ∂, the partial derivative symbol * Derivation (differential algebra) on an algebra ''A'' over a field ''K'', the space (module) of which is denoted Der''K''(A) * Deep energy retrofit, an energy conservation measure Organizations * Digital Education Revolution, former Australian Government-funded educational reform program * DER rental (Domestic Electric Rentals Ltd), a UK television rentals company * Documentary Educational Resources, a non-profit film producer and distributor Other uses * De ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Joseph Lister C1855
Joseph is a common male name, derived from the Hebrew (). "Joseph" is used, along with " Josef", mostly in English, French and partially German languages. This spelling is also found as a variant in the languages of the modern-day Nordic countries. In Portuguese and Spanish, the name is "José". In Arabic, including in the Quran, the name is spelled , . In Kurdish (''Kurdî''), the name is , Persian, the name is , and in Turkish it is . In Pashto the name is spelled ''Esaf'' (ايسپ) and in Malayalam it is spelled ''Ousep'' (ഔസേപ്പ്). In Tamil, it is spelled as ''Yosepu'' (யோசேப்பு). The name has enjoyed significant popularity in its many forms in numerous countries, and ''Joseph'' was one of the two names, along with ''Robert'', to have remained in the top 10 boys' names list in the US from 1925 to 1972. It is especially common in contemporary Israel, as either "Yossi" or "Yossef", and in Italy, where the name "Giuseppe" was the most commo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Codex Alimentarius
The is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations published by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) of the United Nations relating to food, food production, food labeling, and food safety. History and governance Its name is derived from the Codex Alimentarius Austriacus. Its texts are developed and maintained by the Codex Alimentarius Commission (CAC), a body established in early November 1961 by the Food and Agriculture Organization of the United Nations (FAO). Joined by the World Health Organization (WHO) in June 1962, the CAC held its first session in Rome in October 1963. The Commission's main goals are to protect the health of consumers, to facilitate international trade, and to ensure fair practices in the international food trade.Understanding Codex', World Health Organization and the Food and Agriculture Organization of the United Nations (5th ed. Sept. 2018) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pascalization
Pascalization, bridgmanization, high pressure processing (HPP) or high hydrostatic pressure (HHP) processing is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. HPP has a limited effect on covalent bonds within the food product, thus maintaining both the sensory and nutritional aspects of the product. The technique was named after Blaise Pascal, a 17th century French scientist whose work included detailing the effects of pressure on fluids. During pascalization, more than 50,000 pounds per square inch (340 MPa, 3.4 kbar) may be applied for approximately fifteen minutes, leading to the inactivation of yeast, mold, vegetative bacteria, and some viruses and parasites. Pascalization is also known as bridgmanization, named for physicist Percy Williams Bridgman. Depending on temperature and pressure settings, HPP can achieve either pasteurization-equivale ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Irradiation
Food irradiation (sometimes American English: radurization; British English: radurisation) is the process of exposing food and food packaging to ionizing radiation, such as from gamma rays, x-rays, or electron beams. Food irradiation improves food safety and extends product shelf life (preservation) by effectively destroying organisms responsible for spoilage and foodborne illness, inhibits sprouting or ripening, and is a means of controlling insects and invasive pests. In the United States, consumer perception of foods treated with irradiation is more negative than those processed by other means. The U.S. Food and Drug Administration (FDA), the World Health Organization (WHO), the Centers for Disease Control and Prevention (CDC), and U.S. Department of Agriculture (USDA) have performed studies that confirm irradiation to be safe.World Health Organization. Safety and Nutritional Adequacy of Irradiated Food. Geneva, Switzerland: World Health Organization; 1994 In order for a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ultra-high Temperature Processing
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization is a food processing technology that sterilization (microbiology), sterilizes liquid diet, liquid food by heating it above – the temperature required to kill bacterial endospores – for two to five seconds. UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews. UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s. The heat used during the UHT process can cause Maillard reaction, Maillard browning and change the taste and smell of dairy products. An alternative process is flash pasteurization, in which the milk is heated to for at least fifteen seconds. UHT milk packaged in a sterile container has a typical unrefrigerated shelf life of six to nine months. In contrast, flash-pasteurized milk has a shelf life of about two weeks from processing, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Borne Illness
Foodborne illness (also known as foodborne disease and food poisoning) is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes. While contaminants directly cause some symptoms, many effects of foodborne illness result from the body's immune response to these agents, which can vary significantly between individuals and populations based on prior exposure. Symptoms vary depending on the cause. They often include vomiting, fever, aches, and diarrhea. Bouts of vomiting can be repeated with an extended delay in between. This is because even if infected food was eliminated from the stomach in the first bout, microbes, like bacteria (if applicable), can pass through the stomach into the intestine and begin to multiply. Some types of microbes stay ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
