physical control of microorganisms by heat

types of physical control by heat

direct flame, hit air oven (dry heat), moist heat (boiling), pressurized steam autoclave

hot air oven related heat

160C or 320F

direct flame required time exposure

few seconds

boiling extent of pressure

normal sea level pressure

direct flame how effective is it (does it kill spores)

kills spores by decomposing proteins and destroying enzymes and structure of organism

pressurized steam autoclave extent of pressure

sea level p (14.7psi - 29.7 psi)

boiling related heat

100C

pressurized steam related heat

121.5C or 21.5 above boiling at sea level

hot air oven required time exposure

2 hours

boiling required time exposure

2 hours or more

pressurized steam autoclave required time exposure

15 minutes

hot air stove how effective is it (does it kill spores)

kills bacteria by oxidizing proteins and dessicating cytoplasm *must have clean equipment to work