Aseptic vs Sterile | Difference That You Need to Know
The main difference - Aseptic versus Sterile
The important difference between septic and sterile
techniques is that aseptic technique is used primarily to reduce the
possibility of contamination from microorganisms from harmful pathogens,
whereas sterile is a technique that is used to treat all living microorganisms
(harmful or Auxiliary) and to be free from their environment. Spores
(reproductive structure / dormant bacteria).
Aseptic technique is the process of maintaining sterility
during food processing or medical operation procedures. It is a broad term and
sterilization can be considered a part of aseptic technique. But, in a
practical situation, aseptic and sterile techniques are often interchangeable.
Therefore, this article explores the difference between aseptic and sterile
techniques.
What is Aseptic?
Asepsis is a condition that is free from pathogenic harmful
bacteria, viruses, fungi and parasites or harmful spores. The term often refers
to the destruction of harmful microorganisms in an operative field in medical
surgery. In addition, the principles of asepsis are applied in the food
processing industry such as aseptic packaging (tetra packaged products). In
medical practices, aseptic mechanisms are aseptic techniques to protect
patients from infectious diseases, following procedures to avoid the
introduction of microbial contamination in sterile areas, sterile means, and
operative space.
In the food industry, it is used to extend the shelf life of
food and to ensure that food is safe for human consumption.
Aseptic technology is a modern concept and was discovered by
various famous researchers of the world. For example, the autoclave was
introduced by Ernst von Bergman to sterilize surgical instruments and carbolic
acid as an antiseptic solution was introduced by Baron Lister to reduce the
rate of infection.
What is Sterilization?
Sterilization is a process that removes or destroys all
forms of living microorganisms (both harmful and helpful) such as bacteria,
fungi, viruses, and their spores present in a specified area or product or
device. Sterilization can be accomplished with one of the following techniques
such as chemicals, heat, steam, filtration, high pressure and radiation. The
application of heat to sterilizing food was first discovered by Nicholas
Eppert. Sterilization is used as part of an aseptic process.
What is the difference between Aseptic and Sterile?
Definition of aseptic and sterile (Aseptic versus Sterile)
Aseptic: Aseptic technique is the lack of contamination
caused by harmful pathogenic microorganisms such as bacteria or viruses. The
ultimate goal of aseptic technique is complete exclusion of pathogenic
microorganisms and is carried out in a sterile environment.
Sterile: Sterile technique is the process of removing or
destroying all living microorganisms. Sterilization is considered a part of
aseptic technique.
Aseptic and sterile symptoms
Medical applications
Aseptic technique: aseptic technique is commonly used in the
operative field in medicine or surgery to prevent infection. In surgical
application, sterile indicates completely free of all microbial forms that can
either cause disease, sedation, or fermentation. However, a direct
sterilization procedure can cause significant tissue damage to the patient and
may be difficult to maintain. Thus, a combination of techniques is used to
reduce the possibility of contamination from harmful pathogens.
Sterilization Techniques: Sterilization techniques are
mainly used in the food industry for canning food and preserving milk. In
addition, sterile equipment is used in the operative field in medicine or
surgery to maintain an aseptic environment.
Food industry applications
Aseptic Technique: Aseptic technique is commonly used in the
packaging process. As an example, this technique is commonly used for
industrial liquid whole eggs, tetra packaging milk, tomatoes, fruit juices, and
gravy packaging.
Sterilization Technique: The sterilization technique is used
directly for food (such as sterilization of milk, sauces, and fruit juices) to increase
the shelf life of food. In addition, this technique is mainly used in the food
canning industry to destroy Clostridium botulinum, harmful pathogens and
spores.
Process complexity
Aseptic Technique: This process is more complex and requires
a higher investment than a sterile process.
Sterile technique: The process is less complex and requires
moderate investment compared to aseptic process.
Use of various techniques and constraints
Aseptic Technique: The aseptic process requires more
barriers and techniques to remove microorganisms and their spores. In addition,
aseptic technology uses a combination of heat, steam, radiation, filtration,
high pressure techniques and / or chemicals to destroy microorganisms. The use
of various barriers is required to prevent the transfer of microorganisms from
healthcare personnel such as sterile gloves, sterile gowns, sterile masks and
the use of sterile equipment.
Sterile techniques: Various sterilization techniques are
used to destroy microorganisms such as heat, steam, radiation, filtration, high
pressure techniques or chemicals. In contrast, aseptic technique, a combination
of these methods is rarely used.
Contact guidelines
Aseptic technique: Only sterile-to-sterile contact is
allowed while sterile-to-Non sterile contact process should be avoided.
Sterile technique: The sterile-to-sterile contact process is
not applicable.
Parts
Aseptic Technique: Aseptic technique is the process of
maintaining sterility during a food manufacturing process or surgical
operation. Thus, sterilization is a part of aseptic technique.
Sterile technique: Aseptic technique cannot be considered
part of the sterilization process.
Availability of microorganisms
Aseptic Technique: Microorganisms are absent from beginning
to end of the process.
Sterile technique: Initially, the product contains
microorganisms and all available microorganisms and their spores will be
destroyed during the sterilization process. Finally, a microbial free product
can be obtained.
Environmental management practices
Aseptic Technique: This technique involves a large number of
environmental management practices that is more than the sterile techniques. They are as
follows:
Using only sterile equipment / equipment cleaning often to
destroy harmful pathogens cause unnecessary personnel during the process
Practicing good hygienic and manufacturing practices in the food industry.
Keeping doors closed during operative procedures reduces traffic getting in and out from surgical operating rooms
Sterile techniques: This technique uses a limited number of
environmental management practices compared to aseptic techniques. They are as
follows:
In the food industry, always practice good hygiene and
construction practices. Use only sterile tools / equipment.
In conclusion, aseptic techniques primarily target the
destruction of harmful pathogens while the sterilization process can completely
destroy all microorganisms present in food, food processing, or medical
operation environments. But the ultimate aim of both these techniques is to
ensure safe consumption of food or to prevent infectious disease transmission.