Physical sterilisation method in which heat-resistant medical devices are exposed to dry heat. To ensure the killing of all microorganisms (bacteria, fungi, viruses, and spores) the temperature has to be at least 180 °C for a time period of at least 30 minutes. Although being a recognised sterilisation method, hot air sterilisation involves risks: As the heat is transferred to the goods to be sterilised slowly, the formation of cold islands is possible, and the sterilisation result depends on how the sterilisator is loaded. The procedure cannot be validated. Hence, hot air sterilisation cannot be recommended for healthcare facilities. In contrast, Autoclaving is the better sterilisation method.
The A-to-Z database provides information on each pathogen, the most common infections that it triggers, its main transmission paths and recommendations on disinfection. In the glossary, you will find explanations of infection control terms. Search now!