Moist heat sterilization: This is the most common method of steam sterilization and involves the use of high-pressure steam to kill microorganisms. In moist heat sterilization, steam is introduced into a sterilization chamber, and the temperature and pressure are increased to a specific level for a certain period of time, known as the holding time. The high temperature and pressure of the steam kill or remove all forms of bacteria, viruses, fungi, and other microorganisms that may be present on the equipment or instrument.
Dry heat sterilization: Dry heat sterilization involves exposing equipment or instruments to high temperatures in an oven or other heating device. Unlike moist heat sterilization, dry heat sterilization does not use steam. Instead, the temperature is increased to a specific level, usually between 160°C and 180°C, for a certain period of time, usually several hours.
Dry heat sterilization is a slower and less effective method of sterilization than moist heat sterilization and is mainly used for heat-resistant equipment, such as glassware and metal instruments, that cannot be sterilized using moist heat.
