Sunday, September 26, 2010

does dry heat sterilization only kill surface bacteria?

Dry heat kills bugs by heating them beyond their ability to oxygen required. It cooks them, like cooking an egg or a chicken. Proteins get coagulated with heat, sugars and enzymes break down, and the cells can no longer function. You need a temperature of 115C for 30 minutes, 130C for 20 minutes 0r 160C for 15 minutes to ensure all the bugs are dead, including spores. Bacterial spores can survive boiling for hours. 100C dry heat won't kill them either. To ensure

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