Autoclaving

Autoclaving is a sterilisation method that uses high-pressure steam. The autoclaving process works by the concept that the boiling point of water (or steam) increases when it is under pressure.

History

The name Autoclave comes from the Greek "auto" ultimately meaning self and the Latin term "clavis" meaning key, thus a self locking device. The first autoclave was essentially a pressure cooker and was originally invented as a method for preparing food by French physician Denis Papin around 1681. He called his invention a "steam digester" and described benefits of using the device to process food for easier digestion.

The autoclave was re-invented for medical and scientific use by Charles Chamberland in 1879. Chamberland was a microbiologist who worked with Louis Pasteur.

Operation of an Autoclave

Items to be autoclaved are subjected to gradual temperature increases under high pressure until 121 °C is reached and then steamed for around 15–20 minutes. The autoclave allows steam to flow around items in the chamber. The length of time and temperature necessary for sterilization depend on the items to be sterilized and whether they are wrapped or left directly exposed to the steam,ref name="Qor" />. Items should be separated to allow the steam to penetrate the load evenly. The steam can reach in small crevices and can kill all bacteria, viruses and bacterial spores.

Autoclaves can be used to eliminate microorganismsand for hydrothermal synthesis. Autoclaving is a very dependable method for the sterilization and decontamination of laboratory glassware, medical instruments and certain types of Healthcare Waste, reagents, and other media. Autoclaves can inactivate fungi, bacteria, spores, viruses and other microorganisms on surgical instruments such as scalpels, forceps, scissors and other metal items,ref name="Qor" />.

References

<ref> />