Ultra pasteurization - For milk - first they are subjected to short-term exposure to high temperature - 135 0 C for 3-4 seconds, and then slowly cooled to 4-5 0 C and poured into sterile packaging. This milk practically does not lose its beneficial qualities and can be stored for up to 2 months (in packaging, of course).
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Sterilization control: - 1. Physical control , consisting of visual and instrumental monitoring of all sterilization parameters. Measuring equipment must be periodically monitored by a state metrological institution.
- 2. Chemical control , carried out using indicators that change color or melt when a certain level of temperature, humidity, or sterilant concentration is reached . There are external indicators in the form of sterilization tape (dyed or not) and internal chemical indicators.
- 3. Biological control directly indicates whether the destruction of microorganisms occurred during the sterilization process or not, that is, whether the object is sterile or unsterile. For steam sterilization, B. stearothermophilus spores are used as a biological indicator ; for ethylene oxide sterilization , B. subtilis is used .
Chemical control Chemical control - Class 2 indicators are intended for use in special test procedures, for example, when conducting the Bowie -Dick test test ). This test does not control sterilization parameters, it evaluates the effectiveness of removing air from the steam sterilizer chamber.
Chemical control - Indicators of the 3rd class are indicators of one parameter. They estimate the maximum temperature, but do not give an idea of the time of its exposure.
Chemical control - 4th class - these are multi-parameter indicators. They contain dyes that change color under the combined influence of several sterilization parameters, most often temperature and time. An example of such indicators are thermal time indicators for monitoring air sterilization.
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