infection controlThe Centers for Disease Control (CDC) stresses the need for healthcare workers to consider all patients as potentially infected with Hepatitis B, HIV, and/or other blood-borne pathogens, because there may be no outward signs or symptoms that allow certain identification. Both these and other infectious diseases are spread through contact with blood and body fluids from infected persons. Therefore, medical and dental offices take proper protective measures, including the use of barrier materials when appropriate, and adequate measures for cleaning, disinfection and/or sterilization of medical and dental devices. Healthcare workers also immunize themselves against Hepatitis B.

Sterilizationinfection control
Sterilization is a critical step in infection control. It is the process of destroying all forms of microbial life including infectious bacteria, viruses, yeasts, molds, and bacterial spores. Sterilization is also a statistical process which can provide a high level of confidence that all infectious organisms have been destroyed. However, the sterilization process should not be confused with disinfection, which does not kill spores.

Sterilization provides the greatest margin of safety and, therefore, is infection controlpreferred over disinfection. The disinfection process should be performed with strict controls and only when it is impossible to sterilize.

Our sterilization processes are monitored by NORTH BAY/BIOSCIENCE, INC, a leading corporation in sterilization monitoring. This is done to increase the efficacy of our sterilization processes and to assure that our dental devices are free from pathogenic organisms and are safe for use in our dental office.

Disinfectioninfection control
Disinfection is the process of destroying disease-causing micro-organisms. It does not assure destruction of bacterial spores. It is usually achieved through the use of chemical agents. Product labels must be strictly followed regarding range of microbial efficacy, concentration, required contact time and temperature, storage conditions and shelf life.