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Sterilization and pasturizing

Here you will find out the difference between the two and when and where to apply (not yet updated visit the forums for better info) (tek links working)

First of all, What is the difference between disinfection, sanitation and sterilization?

Disinfection uses antimicrobial agents on non-living objects or surfaces to destroy or inactivate microorganisms.
Disinfectants may not kill all bacteria, viruses, fungi and spores.

Sanitation uses an antimicrobial agent on objects, surfaces or living tissue to reduce the number of disease-causing organisms to non-threatening levels.
Sanitizing does not affect some spores and viruses.

Washing your hands with soap and warm water like a surgeon does is more effective than sanitizing your hands. Sanitizers attempt to kill the organisms. Washing simply removes them, and it removes them so well if done right that it's far more effective than hand sanitizer.

Sterilization is the probability that all bacteria, spores, fungi and viruses are killed or inactivated


Disinfection 101 (a PDF)


pasteurization is different from both sanitation and sterilization, but is more similar to sanitation.

For mycology purposes we pasteurize substrates, which doesn't have much in common with the way dairy and alcoholic beverages are pasteurized.
Substrates that are at field capacity are heated. They are held at 140-160F measured core temperature for about one hour. Then they are allowed to cool down naturally. the substrate should not be left in the heat as to cool down slowly, and should not be placed in something cooler than ambient temperatures as to speed things up.
This can be accomplished many different ways

Correct Pressure cooker use

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