droogsterilisatie

Droogsterilisatie, also known as dry heat sterilization, is a method of sterilization that uses hot air to kill microorganisms. This process is effective because high temperatures denature essential proteins and enzymes in bacteria, fungi, and viruses, rendering them inactive and unable to reproduce. The effectiveness of dry heat sterilization depends on both the temperature and the duration of exposure. Higher temperatures require shorter exposure times, and vice versa.

Typically, dry heat sterilization is carried out in a specialized oven. Common temperature and time combinations include 160 degrees Celsius for two hours or 170 degrees Celsius for one hour. This method is particularly suitable for materials that are not damaged by high temperatures and are resistant to moisture. Examples of items commonly sterilized by dry heat include glassware, metal instruments, and powders. It is not suitable for liquids, plastics, or materials that can be degraded by heat.

The mechanism of action is primarily through oxidation, leading to the desiccation and irreversible damage of microbial cells. While slower than autoclaving (moist heat sterilization), dry heat is advantageous in that it can penetrate materials that might be resistant to steam and leaves no residue. It is a reliable method for achieving sterility when applied correctly with appropriate parameters.