13 principles of asepsis4/8/2023 ![]() ![]() Historical development in foods Īseptic processing was derived from Olin Ball's heat-cool-fill (HCF) machine that was developed in 1927. ![]() ![]() Packaging equipment and packaging materials are sterilized with various media or combinations thereof (i.e., saturated steam, superheated steam, hydrogen peroxide and heat and other treatments). In addition, the processing and packaging system must be cleaned and re-sterilized before processing and/or packaging operations can resume. Any breach of a scheduled process for the processing or packaging system means that the affected product must be destroyed, reprocessed or segregated and held for further evaluation. To ensure commercial sterility, aseptic processing facilities are required to maintain proper documentation of production operations, showing that commercially sterile conditions were achieved and maintained in all areas of the facility. Īseptic processing involves three primary steps: thermal sterilization of the product, sterilization of the packaging material, and conservation of sterility during packaging. There has been an increasing popularity for foods that contain small discrete particles, such as cottage cheese, baby foods, tomato products, fruit and vegetables, soups, and rice desserts. Aseptic processing has almost completely replaced in-container sterilization of liquid foods, including milk, fruit juices and concentrates, cream, yogurt, salad dressing, liquid egg, and ice cream mix. All rights reserved.Aseptic processing is a processing technique wherein commercially thermally sterilized liquid products (typically food or pharmaceutical) are packaged into previously sterilized containers under sterile conditions to produce shelf-stable products that do not need refrigeration. Possible improvements include renewed emphasis during initial nurse education, greater opportunity for updating knowledge and skills post-qualification, and audit of practice.Īseptic technique Content analysis Infection prevention and control Nursing.Ĭopyright © 2018 Association for Professionals in Infection Control and Epidemiology, Inc. Further studies should establish the generalizability of the study findings. Nurses' understanding of the principles of asepsis could be improved. This knowledge gap potentially places patients at risk. Nurses' understanding of aseptic technique and the concepts of sterility and cleanliness is inadequate, a finding in line with results of previous studies. Qualitative analysis confirmed a lack of clarity about the meaning of aseptic technique. Additionally, 72% reported that they not had received training for at least 5 years 92% were confident of their ability to apply aseptic technique and 90% reported that they had not been reassessed since their initial training. The related concepts of cleanliness and sterilization were frequently confused with one another. Of those responding, 65% of nurses described aseptic technique in terms of the procedure used to undertake it, and 46% understood the principles of asepsis. In many countries, aseptic procedures are undertaken by nurses in the general ward setting, but variation in practice has been reported, and evidence indicates that the principles underpinning aseptic technique are not well understood.Ī survey was conducted, employing a brief, purpose-designed, self-reported questionnaire. ![]()
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