ISO/TS 21387:2020

International Standard   Current Edition · Approved on 15 September 2020

Sterilization of medical devices — Guidance on the requirements for the validation and routine processing of ethylene oxide sterilization processes using parametric release

ISO/TS 21387:2020 Files

English 18 Pages
Current Edition
41.52 OMR

ISO/TS 21387:2020 Scope

This document provides guidance on the requirements of ISO 11135 that apply when parametric release is used to release the product after exposure to the sterilization process. It provides a path for transition of existing cycles, as well as a path for the development and implementation of a parametric release specification for a new cycle. Additionally, it highlights the importance and interrelationship of other process factors, i.e. load configuration and equipment performance, which influence reproducibility of an ethylene oxide (EO) sterilization process.

NOTE For ease of reference, the numbering of clauses in this document corresponds to that in the normative parts of ISO 11135.

No additional guidance is offered for processes where the declaration of adequacy of the validated sterilization cycle includes a requirement for no growth in biological indicators (BIs) exposed to that process.

Best Sellers

GSO 150-2:2013
 
Gulf Standard
Expiration dates for food products - Part 2 : Voluntary expiration dates
OS GSO 150-2:2013
GSO 150-2:2013 
Omani Standard
Expiration dates for food products - Part 2 : Voluntary expiration dates
OS GSO 2055-1:2015
GSO 2055-1:2015 
Omani Standard
HALAL FOOD - Part 1 : General Requirements
GSO 2055-1:2015
 
Gulf Technical Regulation
HALAL FOOD - Part 1 : General Requirements

Recently Published

ISO 17715:2025
 
International Standard
Flour from wheat (Triticum aestivum L.) — Amperometric method for starch damage measurement
ISO 20537:2025
 
International Standard
Footwear — Identification of defects during visual inspection — Vocabulary
ISO 5530-2:2025
 
International Standard
Wheat flour — Physical characteristics of doughs — Part 2: Determination of rheological properties using an extensograph
ISO 5530-1:2025
 
International Standard
Wheat flour — Physical characteristics of doughs — Part 1: Determination of water absorption and rheological properties using a farinograph