moist-heat sterilization

moist-heat sterilization

[′mȯist ¦hēt ‚ster·ə·lə′zā·shən]
(engineering)
Sterilization with steam under pressure, as in an autoclave, pressure cooker, or retort; most bacteriological media are sterilized by autoclaving at 121°C, with 15 pounds (103 kilopascals) of pressure, for 20 minutes or more.
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The concept of SAL originally was derived from the food industry, which had to inactivate large populations of clostridium botulinium spores using moist-heat sterilization.