Sterilteknik

Sterilteknik refers to the set of practices used to maintain sterility in medical, laboratory, and industrial environments. In Swedish usage, it describes the methods and procedures designed to prevent contamination of instruments, materials, and work areas by microorganisms such as bacteria, fungi, and spores.

Key concepts in sterilteknik include asepsis, the sterile field, and aseptic technique. Practitioners prepare clean work areas, sterilize instruments, and use sterile gloves, drapes, and containers. Hands are washed, surfaces are disinfected, and sterile items are kept separate from non-sterile items during handling and transfer. Training and adherence to procedures are essential to minimize the risk of contamination.

Sterilization methods used in sterilteknik span heat-based and non-heat approaches. Moist-heat sterilization, or autoclaving, typically uses about 121°C at 15 psi for 15–20 minutes, with parameters varying by load. Dry-heat sterilization uses higher temperatures, around 160–170°C for 2–3 hours. For heat-sensitive items, low-temperature methods such as ethylene oxide gas or hydrogen peroxide-based plasma/vaporized hydrogen peroxide are employed, requiring proper aeration and ventilation. Chemical sterilants, including solutions of glutaraldehyde or peracetic acid, are used for equipment that cannot be heated. Filtration is used to remove microorganisms from liquids or air with membranes of about 0.22 μm, often in combination with other sterility measures.

Validation and monitoring are integral. Biological indicators (spore tests) assess whether sterilization conditions achieved a sterile outcome; chemical and physical indicators verify process parameters. Regular calibration, maintenance of equipment, and proper documentation are required.

Sterilteknik is applied in hospitals, clinics, dental offices, clinical laboratories, and pharmaceutical manufacturing. It is governed by standards and guidelines from health authorities and regulatory bodies to ensure safety, effectiveness, and traceability.