Both autoclaving and pasteurization are used to kill and eliminate pathogens or microorganisms such as bacteria, fungi, viruses, etc.
Both autoclaving and pasteurization are used to kill and eliminate pathogens or microorganisms such as bacteria, fungi, viruses, etc.
Pasteurization is often associated with eliminating harmful microorganisms from certain types of foods, especially dairy products, wine, and eggs.
However, both processes also use high temperatures to sterilize and sterilize reusable medical equipment and instruments in the medical and dental industries.
However, there are many differences between the two processes:
Pasteurization heats water to 75°C, while autoclaves produce steam at high temperatures in excess of 120°C.
In pasteurization, it takes 30 minutes to come into contact with the equipment to be sterilized, while an autoclave typically takes 15 to 20 minutes for optimal sterilization.
However, autoclaving time may depend on the type of material to be sterilized and the number of items to be sterilized.
Pasteurization requires the use of an air system to dry the equipment after sterilization.
Autoclaving provides dry equipment, and some machines cool items.
Pasteurization cannot effectively eliminate all pathogens, whereas autoclaving can effectively sterilize medical devices.
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