Aseptic Techniques

Introduction
• Aseptic area: area free from microorganism including virus also
• Asepsis: State of being free from microorganism
• Contamination: Undesired introduction of impurities of chemical or microbiological nature into the starting material, or intermediate or final product
Importance of asepsis
• To prevent transmission of disease
• To avoid decomposition and spoilage of food and beverages
• To maintain pure culture characteristics
• To inhibit interference from contaminating microorganism
Sources and prevention of contamination
Various sources of contamination along with some of the important preventive measures are as under-
1. Premises and design of building
• Entry of insects inside the manufacturing area should be eliminated
• Interior surface of wall, floor and ceiling should be smooth, free from crack and open joints
• Entry of unauthorized person should also be prevented
2. Equipment
• Should have smooth surface
• Contact surface must not be additive or absorptive
• When not in use, equipments must be wrapped with polyethylene bags
3. People (Personnel)
• Workers should wear clean body coverings
• All personnel must undergo regular health examination
4. Heating ventilation and Air conditioning (HVAC) system
• Should be validated with appropriate filters in all areas
• Dust extraction and associated pipes must be cleaned regularly
5. Manufacturing Process
• At every stage of processing, all the raw materials and intermediates used must be microbial free
6. Clothing and foot wear
• Clothes must not be contaminated and are changed regularly whenever required 
• Personal foot-wear should not be allowed inside manufacturing area
• Appropriate foot-wear and covering should be provided

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